Just like last nights Jambalaya, there are probably as many different chicken pot pie recipes as there are mom's (and dad's) who make it. Tonight's dish is an all American classic taken from that iconic first lady of home style cooking, Mrs. Better Crocker. This is a great recipe to use when you need a quick dinner, that is also tasty and nutritious. Feel free to make any substitutions based on what you have in your pantry. This would also work well with food storage items, like freeze dried carrots, onions, celery and peas.
Quick and Easy Chicken Pot Pie
Serves 8-12
Prep time: 15 minutes
Totals time: 45 minutes
Ingredients:
| 2 | package (16 ounces) frozen mixed vegetables, thawed |
| 2 | cup cut-up cooked chicken |
| 2 | can (10 3/4 ounces) condensed cream of chicken soup |
| 2 | cup Original Bisquick® mix |
| 1 | cup milk |
| 2 | eggs |
1.
Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 9 x 12 cake pan.
2.
Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
3.
Bake 30 minutes or until golden brown.
High Altitude (3500-6500 ft) Heat oven to 425ºF.
Serve and Enjoy.
Nutrition Information:
1 Serving: Calories 225 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 3 g); Cholesterol 60 mg;Sodium 710 mg; Total Carbohydrate 27 g (Dietary Fiber 4 g); Protein 13 g Percent Daily Value*: Vitamin A 70 %; Vitamin C 2 %; Calcium 8 %; Iron 10 % Exchanges: 1 Starch; 2 Vegetable; 1 High-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.
REFERENCE SITES
Recipe and picture provided by http://www.bettycrocker.com/recipes/hearty-chicken-pot-pie/07ca9e43-c96f-4540-991c-564ee78bd768 with slight modifications.
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