Easy Chicken Pot Pie
Yield
6 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
water
hot |
|
| 3 | tablespoons |
margarine
|
|
| 3 | cups |
stuffing mix
stove-top. chicken flavour |
* |
| 1 | can |
soup, cream of chicken
|
|
| 1 | cup |
milk
|
|
| 3 | cups |
chicken
or turkey, cooked and cubed |
|
| 10 | ounces |
mixed vegetables
thawed |
|
| 4 | ounces |
mushrooms
drained |
|
| ¼ | teaspoon |
thyme
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
water
hot |
|
| 45 | ml |
margarine
|
|
| 7.1E+2 | ml |
stuffing mix
stove-top. chicken flavour |
* |
| 1 | can |
soup, cream of chicken
|
|
| 237 | ml |
milk
|
|
| 7.1E+2 | ml |
chicken
or turkey, cooked and cubed |
|
| 289 | ml/g |
mixed vegetables
thawed |
|
| 115.6 | ml/g |
mushrooms
drained |
|
| 1.3 | ml |
thyme
dried |
*
|
Directions
Heat Oven to 350℉ (180℃).
Mix water and margarine in large bowl until margarine is melted.
Stir in stuffing mix just until moist; set aside.
Mix soup and milk in another large bowl until smooth.
Stir in chicken, vegetables, mushrooms and thyme.
Pour into 12X8 glass baking dish .
Spoon stuffing evenly over top.
Bake 35 minutes or until heated through.
