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Chicken and Dumplings Pot Pie

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  • Prep 10 min
  • Total 55 min
  • Servings 6
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Home-cooked chicken pot pie is table-ready in less than an hour! Chicken Helper® comes to the delicious rescue!
By Betty Crocker Kitchens
Updated Oct 2, 2006
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Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 package Chicken Helper™ chicken & dumplings
  • 1 1/2 cups frozen mixed vegetables
  • 1 1/2 cups frozen diced hash brown potatoes
  • 1 cup milk
  • 1 tablespoon margarine or butter
  • 1 1/2 cups water
  • 1 teaspoon parsley flakes

Steps

  • 1
    Heat oven to 375°F. Stir Dumpling Mix and 1/2 cup milk in small bowl until soft dough forms. Set aside.
  • 2
    Melt margarine in 10-inch skillet over high heat. Add chicken; cook about 3 minutes, stirring occasionally, until outside turns white. Stir in water, 1/2 cup milk, Gravy Mix, frozen vegetables and frozen potatoes. Heat to boiling, stirring occasionally. Pour into ungreased 2-quart casserole. Drop dumpling dough by spoonfuls onto chicken mixture; sprinkle with parsley flakes.
  • 3
    Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Frozen mixed vegetables are commonly found in 1-pound bags and 10-ounce boxes in your grocer’s freezer. One popular combination includes carrots, peas and corn.
  • tip 2
    Shredded hash brown potatoes can be used instead of diced hash brown potatoes.

Nutrition

430 Calories, 16 g Total Fat, 25 g Protein, 47 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
150
Total Fat
16 g
Saturated Fat
4 g
Cholesterol
55 mg
Sodium
1160 mg
Potassium
570 mg
Total Carbohydrate
47 g
Dietary Fiber
4 g
Protein
25 g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
3 Starch; 2 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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