Gluten-Free Chicken and Vegetable Pot Pie Recipe | Yummly

Gluten-Free Chicken and Vegetable Pot Pie

BETTY CROCKER
8Ingredients
40Minutes
250Calories
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Ingredients

US|METRIC
  • 2 cans chicken corn chowder (18.5 oz each Progresso™ Rich & Hearty)
  • 12 ounces frozen mixed vegetables, thawed (Green Giant™ Steamers™, drained)
  • 1 cup chicken (cooked cubed)
  • 3/4 cup bisquick (™ Gluten Free mix)
  • 1/2 cup milk
  • 1 egg
  • 2 tablespoons butter (or margarine, melted)
  • 1 tablespoon fresh parsley (chopped)
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    NutritionView More

    250Calories
    Sodium18% DV420mg
    Fat20% DV13g
    Protein31% DV16g
    Carbs6% DV17g
    Fiber0% DV0g
    Calories250Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol110mg37%
    Sodium420mg18%
    Potassium260mg7%
    Protein16g31%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber0g0%
    Sugars5g10%
    Vitamin A8%
    Vitamin C4%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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