easy chicken pot pie - university of kentucky · 2016. 6. 20. · condensed, cream of chicken soup...

The color of a food is not a sign that it is a whole- grain food. Foods labeled as “multi-grain,” “stone- ground,” “100% wheat,” “cracked wheat,” “seven- grain” or “bran” are often not 100% whole-grain products. There may not be any whole grain in the product unless 100% whole grain is listed on the label. • Easy Chicken Pot Pie • Baked apples • Lettuce wedge salad • Low-fat yogurt • Water • Frozen mixed vegetables (need 2/3 cup) • Cooked chicken (need 1 cup) • Low-fat, condensed, cream of chicken soup (10¾ ounce can) • Reduced-fat baking mix • Milk • Egg TIP MAKE IT A MEAL GROCERY LIST This material was funded by USDA’s Supplemental Nutrition Assistance Program — SNAP. 2014 FOOD AND NUTRITION CALENDAR NOVEMBER RECIPE • ⅔ cup frozen mixed vegetables, thawed • 1 cup cooked chicken, cut into bite-size pieces • 1 (10¾ ounce) can low fat, condensed, cream of chicken soup • 1 cup reduced fat baking mix • ½ cup milk • 1 egg 1. Wash hands and any cooking surfaces. 2. Pre-heat oven to 400 degrees F. 3. Mix vegetables, chicken and soup in ungreased, 9-inch pie plate 4. Stir baking mix, milk and egg in a mixing bowl with fork until blended. Pour over vegetables, chicken and soup mixture in pie plate. 5. Bake 30 minutes or until golden brown. 6. Let cool 5 minutes and serve. Makes 6 servings Serving size: 1/6 of pie Source: USDA Recipe Finder recipefinder.nal.usda.gov Nutrition facts per serving: 180 calories; 3 g total fat; 1 g saturated fat; 0 g trans fat; 55 mg cholesterol; 420 mg sodium; 25 g carbohydrate; 2 g fiber; 13 g protein; 10% Daily Value of vitamin A; 2% Daily Value of vitamin C; 15% Daily Value of calcium; 8% Daily Value of iron The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Office of the Ombudsman at 1-800- 372-2973 or 1-800-627-4702 (TTY). The U.S. Department of Agriculture (USDA) prohibits discrimination in all of its programs and activities on the basis of race, color, national origin, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, political beliefs, genetic information, reprisal, or because all or part of an individual’s income is derived from any public assistance program. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s TARGET Center at (202) 720-2600 (voice and TDD). To file a complaint of discrimination, write: USDA, Office of Adjudication, 1400 Independence Ave., SW, Washington, DC 20250-9410 or call (866) 632-9992 (Toll-free Customer Service), (800) 877-8339 (Local or Federal relay), (866) 377- 8642 (Relay voice users). USDA is an equal opportunity provider and employer. Copyright © 2014 University of Kentucky and its licensors. All rights reserved. EASY CHICKEN POT PIE

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Page 1: EASY CHICKEN POT PIE - University of Kentucky · 2016. 6. 20. · condensed, cream of chicken soup • 1 cup reduced fat baking mix • ½ cup milk • 1 egg 1. Wash hands and any

• Easy Chicken Pot Pie• Baked apples• Lettuce wedge salad• Low-fat yogurt• Water

• Frozen mixed vegetables (need 2/3 cup)

• Cooked chicken (need 1 cup)

• Low-fat, condensed, cream of chicken soup (10¾ ounce can)

• Reduced-fat baking mix• Milk• Egg

TIP

MAKE IT A MEAL

GROCERY LIST

This material was funded by USDA’s Supplemental Nutrition Assistance Program — SNAP.

2014 FOOD AND NUTRITION CALENDAR

NOVEMBER RECIPE

• ⅔ cup frozen mixed vegetables, thawed

• 1 cup cooked chicken, cut into bite-size pieces

• 1 (10¾ ounce) can low fat, condensed, cream of chicken soup

• 1 cup reduced fat baking mix• ½ cup milk• 1 egg

1. Wash hands and any cooking surfaces.

2. Pre-heat oven to 400 degrees F.3. Mix vegetables, chicken and soup

in ungreased, 9-inch pie plate4. Stir baking mix, milk and egg in a

mixing bowl with fork until blended. Pour over vegetables, chicken and soup mixture in pie plate.

5. Bake 30 minutes or until golden brown.

6. Let cool 5 minutes and serve.

Makes 6 servingsServing size: 1/6 of pie

Source: USDA Recipe Finder recipefinder.nal.usda.gov

Nutrition facts per serving: 180 calories; 3 g total fat; 1 g saturated fat; 0 g trans fat; 55 mg cholesterol; 420 mg sodium; 25 g carbohydrate; 2 g fiber; 13 g protein; 10% Daily Value of vitamin A; 2% Daily Value of vitamin C; 15% Daily Value of calcium; 8% Daily Value of ironThe Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Office of the Ombudsman at 1-800-372-2973 or 1-800-627-4702 (TTY). The U.S. Department of Agriculture (USDA) prohibits discrimination in all of its programs and activities on the basis of race, color, national origin, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, political beliefs, genetic information, reprisal, or because all or part of an individual’s income is derived from any public assistance program. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s TARGET Center at (202) 720-2600 (voice and TDD). To file a complaint of discrimination, write: USDA, Office of Adjudication, 1400 Independence Ave., SW, Washington, DC 20250-9410 or call (866) 632-9992 (Toll-free Customer Service), (800) 877-8339 (Local or Federal relay), (866) 377-8642 (Relay voice users). USDA is an equal opportunity provider and employer. Copyright © 2014 University of Kentucky and its licensors. All rights reserved.

EASY CHICKEN POT PIE

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