Gluten-Free Chicken and Vegetable Pot Pie

Gluten-Free Chicken and Vegetable Pot Pie

Enjoy this scrumptious chicken pot pie packed with veggies and herbs – a hearty casserole!

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

8

servings

2
cans (18.5 oz each) Progresso® Rich & Hearty chicken corn chowder
1
bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables, thawed, drained
1
cup cooked cubed chicken
3/4
cup Bisquick® Gluten Free mix
1/2
cup milk
1
egg
2
tablespoons butter or margarine, melted
1
tablespoon chopped fresh parsley
  1. Heat oven to 350°F. In 3-quart saucepan, heat chowder, vegetables and chicken over medium heat just until hot. Spoon into ungreased 2-quart casserole or baking dish.
  2. In small bowl, stir Bisquick mix, milk, egg, butter and parsley with fork until blended. Drop mixture by spoonfuls over chicken mixture.
  3. Bake uncovered 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking gluten free??
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 100),
  • Total Fat 12g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 610mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 2g,
    • Sugars 7g),
  • Protein 12g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 1 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.