Gluten Free Chicken and Vegetable Pot Pie

Gluten-Free Chicken and Vegetable Pot Pie

Gluten-Free Chicken and Vegetable Pot Pie

By Betty Crocker
40 minutes

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Details
  • Servings:   8
  • Calories:   248
  • Protein:   10g
  •  
  • Fiber:   3g
  • Sugar:   5g
  • Carb Total:   25g
  •  
  • Trans Fat:   1g
  • Saturated:   5g
  • Fat Total:   12g
  •  
  • Diet:   Balanced
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 2 cans (18.5 oz each) Progresso™ Rich & Hearty chicken corn chowder
  • 1 bag (12 oz) frozen mixed vegetables, thawed, drained
  • 1 cup cooked cubed chicken
  • 3/4 cup Bisquick™ Gluten Free mix
  • 1/2 cup milk
  • 1 egg
  • 2 tablespoons butter or margarine, melted
  • 1 tablespoon chopped fresh parsley
Instructions

Gluten-Free Chicken and Vegetable Pot Pie serves 8 original recipe by Betty Crocker.

View original preparation instructions

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