Serves: 6
Total Calories: 442
Heat oven to 375°. Heat frozen vegetables, chicken and gravy to boiling in 2-quart saucepan, stirring frequently keep warm.
Stir remaining ingredients with fork until blended. Pour chicken mixture into ungreased 2 1/2-quart casserole. Spoon batter over chicken mixture spread gently to cover. Bake uncovered 35 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
1 Serving: Calories 365 (Calories from Fat 190) Fat 21g (Saturated 10g) Cholesterol 130mg Sodium 930mg Carbohydrate 24g (Dietary Fiber 3g) Protein 24g
% Daily Value: Vitamin A 68% Vitamin C 4% Calcium 28% Iron 14%
Diet Exchanges: 1 Starch, 2 Lean Meat, 1 1/2 Vegetable, 3 Fat
Betty's Tip
Serve this hearty pie with a purchased bag of Caesar salad mix. For a quick dessert, drizzle caramel ice cream topping over fresh apple slices.
This Easy Chicken Pot Pie recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.
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