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Quick and yummy pot pie recipe that came from a friend; it’s easy and I love it!
Ingredients
- 1 (12.5 fl oz) can chunky shredded chicken (such as Tyson®)
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) package frozen mixed vegetables (such as Birds Eye® Steamfresh®)
- 1 (10 ounce) can refrigerated small biscuits (such as Pillsbury®)
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Mix chicken, soup, and vegetables together in an 8-inch square baking dish. Separate biscuits and place on top to cover filling.
Step 3
Bake in the preheated oven until biscuits are browned, about 30 minutes.
Cook’s Note:
I use cream of chicken soup and an extra can of chicken for my husband, who loves lots of chicken.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 480 | |
| % Daily Value * | |
| Total Fat21g | 27% |
| Saturated Fat6g | 28% |
| Cholesterol55mg | 18% |
| Sodium1665mg | 72% |
| Total Carbohydrate45g | 16% |
| Dietary Fiber3g | 12% |
| Total Sugars6g | |
| Protein27g | |
| Vitamin C9mg | 46% |
| Calcium75mg | 6% |
| Iron5mg | 26% |
| Potassium432mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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