GLUTEN-FREE CHICKEN AND VEGETABLE POT PIE

Gluten-Free Chicken and Vegetable Pot Pie image

Enjoy this scrumptious chicken pot pie packed with veggies and herbs - a hearty casserole!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

2 cans (18.5 oz each) Progresso™ Rich & Hearty chicken corn chowder
1 bag (12 oz) frozen mixed vegetables, thawed, drained
1 cup cooked cubed chicken
3/4 cup Bisquick™ Gluten Free mix
1/2 cup milk
1 egg
2 tablespoons butter or margarine, melted
1 tablespoon chopped fresh parsley

Steps:

Heat oven to 350°F. In 3-quart saucepan, heat chowder, vegetables and chicken over medium heat just until hot. Spoon into ungreased 2-quart casserole or baking dish.
In small bowl, stir Bisquick mix, milk, egg, butter and parsley with fork until blended. Drop mixture by spoonfuls over chicken mixture.
Bake uncovered 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

Nutrition Facts : Calories 260, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 0 g