Quick Chicken Pot Pie

Quick Chicken Pot Pie
You can never have too many main course recipes, so give Quick Chicken Pot Pie a try. Watching your figure? This gluten free recipe has 193 calories, 12g of protein, and 10g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of broccoli, butter, chicken, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Heat oven to 400F. Cook frozen vegetables as directed on bag.
Ingredients you will need
VegetableVegetable
Equipment you will use
OvenOven
2
In large bowl, mix chicken, thyme leaves, salt and 3/4 cup of the corn. Stir in the hot vegetables.
Ingredients you will need
ThymeThyme
VegetableVegetable
Whole ChickenWhole Chicken
CornCorn
SaltSalt
Equipment you will use
BowlBowl
3
Pour into ungreased 9 1/2-inch glass deep-dish pie plate.
4
In small bowl, stir Bisquick mix, melted butter, egg and remaining corn until blended; spread over chicken mixture in pie plate.
Ingredients you will need
Baking MixBaking Mix
Whole ChickenWhole Chicken
ButterButter
SpreadSpread
CornCorn
EggEgg
Equipment you will use
BowlBowl
5
Bake 23 to 28 minutes or until golden brown.
Equipment you will use
OvenOven

Equipment

DifficultyMedium
Ready In45 m.
Servings6
Health Score8
Dish TypesSide Dish
Magazine