Easy chicken pot pie | UAPB News

Teresa Henson, Extension Specialist Program Outreach Coordinator at the University of Arkansas’ Pine Bluff School of Agriculture, Fisheries and Human Sciences, says leftover chicken and frozen veggies help put this chicken pot pie together quickly. It is a gem that the whole family can enjoy.

6 servings

material

1 2/3 cups frozen mixed vegetables (thawed)
1 cup cooked chicken (cut up)
1 can chicken broth, low fat (10-3/4 oz, concentrated)
1 cup baking mix, low-fat (e.g. Bisquick)
1/2 cup milk (non-fat)
1 egg

direction

Wash your hands with soap and water.

Preheat oven to 400°F.

Combine vegetables, chicken, and broth in an ungreased 9-inch pie plate.

Place the remaining ingredients in a mixing bowl and mix with a fork. Place vegetables and chicken in pie plate.

Bake 30 minutes or until golden brown.

Chill for 5 minutes and serve.

Source: What’s Cooking? USDA mixing bowl at https://snaped.fns.usda.gov/nutrition-education/snap-ed-recipes/winter-recipes#recipe-2547

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