At Home with UAEX

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Tasty Thursday with Tori: Chicken Pot Pie

Original Author: Tori Copeland, Lawrence County | Adapted for Blog: Torrie Smith, Van Buren County

Tori Copeland is the Lawrence County Extension Agent - Family and Consumer Sciences/4-H. Every Thursday she will be bringing you a healthy new recipe to try with your family.

Vegetables are an important part of our diet. They provide a variety of vitamins and minerals and most are low in calories, which means you can eat lots of them guilt free! Many vegetables can be purchased in multiple forms: fresh, frozen and canned. They can also be prepared in more than one way such as grilling them, roasting them, steaming them, or eating them fresh. Canned and frozen vegetables are great to keep stocked so you never run out, and they last for a long time. If you are wanting to add more vegetables to your day, consider incorporating them into your snacks as well as in your meals.  Try making this easy chicken pot pie recipe at home. You can choose a variety of vegetables and even swap out for different vegetables each time you make this dish!

Step One:

Preheat the oven to 400°F. Mix vegetables, chicken, and soup together and place in an ungreased 9 inch pie plate.

Step Two: 

In a medium bowl, stir baking mix, skim milk, and egg together until blended to make batter. Pour batter on top of chicken mixture.

Step Three:

Bake for 30 minutes or until golden brown.

Easy Chicken Pot Pie Recipe

This recipe came from the University of Arkansas System Division of Agriculture Cooperative Extension Service’s Cooking with Extension Cookbook and the information comes from 10 Tips Nutrition Education Series: Add More Vegetables to Your Day. For more information on vegetables, contact your local extension agent!