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Quick Chicken Pot Pie

Looking for a baked dinner? Then check out this savory pie made using Green Giant® veggies, chicken, and Original Bisquick® mix.

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  • Prep Time 15 min
  • Total Time 45 min
  • Servings 6

Ingredients

1
bag (12 oz) Green Giant™ Steamers™ frozen broccoli, carrots, cauliflower & cheese sauce
1 1/2
cups cubed cooked chicken
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
1
can (14.75 oz) Green Giant™ cream-style corn
1
cup Original Bisquick™ mix
2
tablespoons butter or margarine, melted
1
egg

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Cook frozen vegetables as directed on bag.
  • 2 In large bowl, mix chicken, thyme leaves, salt and 3/4 cup of the corn. Stir in the hot vegetables. Pour into ungreased 9 1/2-inch glass deep-dish pie plate.
  • 3 In small bowl, stir Bisquick mix, melted butter, egg and remaining corn until blended; spread over chicken mixture in pie plate.
  • 4 Bake 23 to 28 minutes or until golden brown.

EXPERT TIPS

Expert Tips

There are many ways to get cooked chicken. Look for refrigerated cooked chicken, canned chicken, deli roasted or rotisserie chicken or frozen cooked chicken for an easy recipe solution.

Instead of chicken, simply use turkey.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4g,
4%
Trans Fat
1g
1%
),
Cholesterol
75mg
75%;
Sodium
940mg
940%;
Total Carbohydrate
28g
28%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
8%;
Calcium
6%;
Iron
8%;
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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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