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Tasty Thursday with Tori: Chicken Pot Pie
At Home with UAEX Team Email: AtHomeWithExtension@uada.edu
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Learn from the best Extension Educators on being at home with UAEX!
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
Preheat the oven to 400°F. Mix vegetables, chicken, and soup together and place in
an ungreased 9 inch pie plate.
In a medium bowl, stir baking mix, skim milk, and egg together until blended to make
batter. Pour batter on top of chicken mixture.
Bake for 30 minutes or until golden brown.
Serving Size:1/2 cup
240 Calories, 7 gram of Total Fat, 2 grams of Saturated Fat, 14 grams of Protein,
23 grams of Total Carbohydrate, 2 grams of Dietary Fiber, 510 milligrams of Sodium
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!