Chicken Pot Pie

45 min · Serves 6

Based on a recipe from The Texas A&M University System, Adapted from Easy Chicken Pot Pie Texas Cooperative Extension Expanded Nutrition Program, via USDA MyPlate Kitchen

What goes in

• 1⅔ cupsfrozen mixed vegetables, thawed
• 1 cupcooked chicken, diced
• 1 canreduced-sodium cream of chicken soup
• 1 cupreduced-fat baking mix
• ½ cupfat-free milk
• 1egg

How to cook it

1. Set your oven to 400 °F.
2. Combine the thawed vegetables, diced chicken, and condensed soup in a 9-inch pie dish that has not been greased.
3. In a separate bowl, whisk together the baking mix, milk, and egg until the mixture is smooth.
4. Pour the batter evenly over the chicken and vegetable mixture in the pie dish.
5. Bake for 30 minutes, or until the top is golden brown.
6. Allow the pie to rest for 5 minutes before serving.

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