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Gluten-Free Chicken and Vegetable Pot Pie

  • Prep 10 min
  • Total 40 min
  • Servings 8

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

Ingredients

2
cans (18.5 oz each) Progresso™ Rich & Hearty chicken corn chowder
1
bag (12 oz) 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

Steps

Hide Images
  • 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.

Expert Tips

  • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
100
% Daily Value
Total Fat
12g
18%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
610mg
25%
Potassium
400mg
11%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
11%
Sugars
7g
Protein
12g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
6%
6%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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