Easy Chicken Pot Pie

This lighter pot pie uses reduced-fat baking mix and fat-free milk to deliver classic, comforting flavors with less saturated fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 2/3 cups frozen mixed vegetables, thawed · 253 kcal in the whole recipe
• 1 cup cooked chicken, diced · 239 kcal in the whole recipe
• 1 can (10.75 ounces) reduced-sodium condensed cream of chicken soup · 173 kcal in the whole recipe
• 1 cup reduced-fat baking mix · 467 kcal in the whole recipe
• 1/2 cup fat-free milk · 42 kcal in the whole recipe
• 1 egg · 74 kcal in the whole recipe

Method

1. Preheat your oven to 400°F (200°C).

   

2. In an ungreased 9-inch pie plate, mix together the thawed vegetables, diced chicken, and condensed soup.

   

3. In a separate bowl, whisk the baking mix, fat-free milk, and egg with a fork until just blended.

   

4. Pour the batter evenly over the chicken and vegetable mixture in the pie plate.

   

5. Bake for about 30 minutes, or until the crust is golden brown. Let cool for 5 minutes before slicing.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.