Chicken Pot Pie
by BrookeMoreau
Easy chicken Pot pie.
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INGREDIENTS
- 1 2/3 cups Water
- 6 ounces stuffin mix ; chicken lower sodium
- 3 cups chopped chicken cooked ; slice breast into chunks
- 10 ounces frozen mixed vegetables
- 10 3/4 ounce Cream of Chicken Soup
- 1 cup 2% Milk
INSTRUCTIONS
Heat oven to 375 degrees.
Add hot water to suffing mix, stir just until moistened.
Combine chicken and vegetables in 2- qt casserole. Mix soup and milk, pour over chicken mixture. Top with stuffing.
Bake 30 min, or until hot and bubbly.
Special extra:
add 1/4 tsp dried thyme leaves to chicken mixture before topping with soup mixture.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (230g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 79 | ||
| Calories from Fat: 30 (38%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.3g | 4 % | |
| Saturated Fat 0.9g | 5 % | |
| Monounsaturated Fat 1.4g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 4.1mg | 1 % | |
| Sodium 435.2mg | 15 % | |
| Potassium 136.7mg | 4 % | |
| Total Carbohydrate 10.2g | 3 % | |
| Dietary Fiber 2g | 8 % | |
| Sugars, other 8.2g | ||
| Protein 3g | 4 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 79
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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