Chicken Pot Pie Recipe
Ingredients
- 1 Tbs vegetable oil
- 1 lb chicken breasts, boneless & skinless - cut into bite-size pieces
- 1/2 cup chicken broth
- 1 cup peas and carrots, frozen
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp ground thyme
- 1 tsp McCormick Grill Mates garlic & onion medley
- 1 cup cheddar cheese, shredded
- 6 Tbs cream of chicken soup
- 1/2 cup Original Bisquick mix
- 1/2 cup milk
- 2 eggs
Directions
- Heat oven to 375 degrees. Spray 6 jumbo size muffin cups with cooking spray. Heat oil over medium-high heat in non-stick skillet. Add chicken to oil and cook for 7 minutes, stirring occasionally until chicken is no longer pink in the center. Add chicken broth, salt, pepper, thyme and garlic & onion medley. Heat to simmering. Add vegetables, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes then stir in cheese.
- In medium bowl, mix together Bisquick, milk and eggs. Spoon about 1 1/2 tablespoons of Bisquick mixture into each muffin cup. Top with about 1/2 cup chicken mixture. Spoon 1 tablespoon of cream of chicken soup on top of each muffin cup. Top with remaining Bisquick mixture.
- Bake 30 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes then loosen sides of pies from pan with a knife. Remove from pan and place on cooling rack. Cool 5 minutes and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 6 servings | |
| Calories 310 | |
| Calories from Fat 167 | 54% |
| Total Fat 18.8g | 24% |
| Saturated Fat 7.26g | 29% |
| Trans Fat 0.13g | |
| Cholesterol 124mg | 41% |
| Sodium 665mg | 28% |
| Potassium 277mg | 8% |
| Total Carbs 12.07g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.66g | 2% |
| Protein 22.37g | 36% |
