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Chicken and Vegetables Potpie

Chicken and Vegetable Potpie
Chicken and Vegetable Potpie
This healthy recipe comes from NDSU Extension Service.


2 pounds mixed frozen vegetables (corn, beans, carrots, peas)

2 c. cooked chicken

2 (10.75-oz) cans cream of chicken soup ("healthy" version)

Pepper (dash)

2 c. baking mix (such as Bisquick)

1 c. low-fat milk

2 eggs


Preheat oven to 400 F. Thaw vegetables in microwave oven. In a large bowl, mix vegetables, chicken, soup and pepper. Spread the mixture on the bottom of a greased roasting pan or large casserole dish. Stir together baking mix, milk and eggs. Pour the batter over the vegetable-meat mixture. Bake for 30 minutes or until golden brown.

Makes 8 servings.

Per Serving: about 340 calories, 10 grams (g) of fat, 41 g carbohydrate, 22 g protein, 5 g fiber and 750 mg sodium

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