This chicken pot pie is an easy, tasty dish.
Directions:
1. Heat oven to 400 F. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches.
2. Stir together remaining ingredients (bisquick and milk) with fork until blended. Pour over chicken mixture..
3. Bake 30 minutes or until golden brown.
Makes 6 servings
Recipe By George Ross
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (469g) | ||
Recipe Makes: 6 | ||
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Calories: 598 | ||
Calories from Fat: 120 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 187.2mg | 58 % | |
Sodium 1107.5mg | 38 % | |
Potassium 1002.8mg | 26 % | |
Total Carbohydrate 36.1g | 11 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 32.8g | ||
Protein 79.1g | 113 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 598
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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