Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 281.8
Total Fat 9.3 g
Saturated Fat 5.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 47.7 mg
Sodium 309.1 mg
Potassium 312.3 mg
Total Carbohydrate 31.0 g
Dietary Fiber 3.0 g
Sugars 3.3 g
Protein 19.8 g
Vitamin A 14.7 %
Vitamin B-12 4.2 %
Vitamin B-6 10.5 %
Vitamin C 64.3 %
Vitamin D 10.6 %
Vitamin E 2.9 %
Calcium 9.7 %
Copper 4.7 %
Folate 10.3 %
Iron 7.5 %
Magnesium 5.1 %
Manganese 19.3 %
Niacin 8.4 %
Pantothenic Acid 7.0 %
Phosphorus 10.8 %
Riboflavin 15.0 %
Selenium 7.2 %
Thiamin 9.3 %
Zinc 3.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Vegetable Chicken Pot Pie with Potato Crust

TAGS:  Poultry |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Vegetable Chicken Pot Pie with Potato Crust

70 calories of Shredded potato hashbrowns, (1 cup)

60 calories of Aldi - Kirkwood boneless chicken breast (4 oz.), (2 oz)

51 calories of Butter, salted, (0.50 tbsp)

24 calories of Flour - Gold medal all purpose flour, (0.06 cup)

21 calories of Milk, nonfat, (0.25 cup)

19 calories of Shredded Cheddar Cheese, low fat, (0.06 cup)

14 calories of All Purpose Flour, (0.50 tbsp)

6 calories of Broccoli, fresh, (0.25 cup, chopped)

4 calories of Green Beans (snap), (0.13 cup)

4 calories of Mushrooms, fresh, (0.25 cup, pieces or slices)

3 calories of Cauliflower, raw, (0.13 cup)

2 calories of Egg Beater Egg Whites, (0.06 cup)

0 calories of Pepper, black, (0.06 tsp)


No nutrition or calorie comments found.