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!

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

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.

Recipe Tips

tip 1

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

Nutrition

260 Calories, 12g Total Fat, 12g Protein, 27g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size:

1 Serving

Calories: 260

Calories from Fat: 100

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

*Percent Daily Values are based on a 2,000 calorie diet.