Country Chicken Pot Pie

Serves: 7
Total Calories: 260


1/4 cup plus 3 tablespoons margarine, divided
1 3/4 cups biscuit baking mix, divided
1/3 cup plus 2 tablespoons milk, divided
1/4 teaspoon dried parsley
1 cup chicken broth
1 cup frozen mixed vegetables, partially thawed
1 cup cooked chicken, cubed


In a mixing bowl, cut 2 tablespoons margarine into one cup baking mix; stir in 2 tablespoons milk. Pat into the bottom and up the sides of an ungreased 9" pie plate. Bake at 400 degrees for 5 minutes; set aside. Melt remaining margarine in a saucepan; stir in 1/4 cup baking mix and parsley. Heat, stirring constantly, until bubbly; remove from heat. Stir in chicken broth and vegetables; heat to boiling, stirring often. Boil for one minute; stir in chicken and heat through. Pour chicken mixture into crust; set aside. Stir together remaining baking mix and milk until smooth; spread evenly over chicken mixture. Bake at 400 degrees until golden, 25 to 30 minutes.

Tip: Fresh fruit makes a colorful garnish for dinner plates. Try sliced oranges, kiwi or strawberries for a burst of color that's tasty too.

Nutritional Facts:

Serves: 7
Total Calories: 260
Calories from Fat: 70

This Country Chicken Pot Pie recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.

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