Easy Chicken Pot Pie - KNEP - Kentucky Nutrition Education Program


Easy Chicken Pot Pie

Receta en Español
Servings:6Serving Size:1/6 of pie

This is a great recipe to double. Make two pies and freeze one for a busy night.


  • ⅔ cup frozen mixed vegetables, thawed
  • 1 cup cooked chicken, cut into bite-size pieces
  • 1 (10¾ ounce) can low fat, condensed, cream of chicken soup
  • 1 cup baking mix
  • ½ cup skim milk
  • 1 egg


  1. Wash hands and any cooking surfaces.
  2. Pre-heat oven to 400 degrees F.
  3. Mix vegetables, chicken and soup in ungreased, 9-inch pie plate
  4. Stir baking mix, milk and egg in a mixing bowl with fork until blended. Pour over vegetables, chicken and soup mixture in pie plate.
  5. Bake 30 minutes or until golden brown.
  6. Let cool 5 minutes and serve.

Make it a Meal

  • Easy Chicken Pot Pie
  • Baked apples
  • Lettuce wedge salad
  • Low-fat yogurt
  • Water
Source: Adapted from Texas Cooperative Extension, The Texas A&M University System, Expanded Nutrition Program


The color of a food is not a sign that it is a whole-grain food. Foods labeled as “multi-grain,” “stone-ground,” “100% wheat,” “cracked wheat,” “seven-grain” or “bran” are often not 100% whole-grain products. There may not be any whole grain in the product unless 100% whole grain is listed on the label.

Nutrition facts per serving: 190 calories; 5g total fat; 1.5g saturated fat; 0g trans fat; 50 mg cholesterol; 630 mg sodium; 24 g carbohydrate; 1g fiber; 4g total sugars; 1g added sugars; 11g protein; 0% Daily Value of vitamin D; 6% Daily Value of calcium; 6% Daily Value of iron; 2% Daily Value of potassium.