Eat Without

Chicken Pot Pie

Source: The Texas A&M University System, Adapted from Easy Chicken Pot Pie Texas Cooperative Extension Expanded Nutrition Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Leftover chicken and frozen veggies help this chicken pot pie come together quickly.

Makes
6 servings

Ingredients

  • 1 2/3 cups frozen mixed vegetables, thawed
  • 1 cup cooked chicken, diced
  • 1 can (10.75 ounces) condensed cream of chicken soup, reduced-sodium
  • 1 cup baking mix, reduced-fat
  • 1/2 cup milk, fat-free
  • 1 egg

Directions

  1. Wash hands with soap and water.
  2. Pre-heat oven to 400 °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 and chicken in pie plate.
  5. Bake 30 minutes or until golden brown.
  6. Let cool for 5 minutes and serve.

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.