Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 286.9
Total Fat 13.1 g
Saturated Fat 4.1 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 5.9 g
Cholesterol 10.2 mg
Sodium 522.0 mg
Potassium 535.5 mg
Total Carbohydrate 35.5 g
Dietary Fiber 3.5 g
Sugars 5.1 g
Protein 7.6 g
Vitamin A 53.9 %
Vitamin B-12 0.9 %
Vitamin B-6 19.9 %
Vitamin C 52.6 %
Vitamin D 0.0 %
Vitamin E 9.6 %
Calcium 4.2 %
Copper 9.4 %
Folate 12.3 %
Iron 11.1 %
Magnesium 8.5 %
Manganese 21.7 %
Niacin 16.6 %
Pantothenic Acid 6.3 %
Phosphorus 11.5 %
Riboflavin 12.0 %
Selenium 6.4 %
Thiamin 12.9 %
Zinc 4.4 %
*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 Chicken & Roasted Vegetable Pot Pie

View the full Chicken & Roasted Vegetable Pot Pie Recipe & Instructions

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 Chicken & Roasted Vegetable Pot Pie

162 calories of Pie crust, frozen, ready-to-bake, (0.25 crust, single 9")

43 calories of Potato, raw, (0.17 large (3" to 4-1/4" dia.))

38 calories of Cream of Chicken Soup, (0.17 cup)

15 calories of Chicken Breast (cooked), no skin, roasted, (0.17 unit (yield from 1 lb ready-to-cook chicken))

9 calories of Carrots, raw, (0.17 cup, chopped)

5 calories of Onions, raw, (0.08 cup, chopped)

4 calories of Cauliflower, raw, (0.17 cup)

3 calories of Brocolli, Raw, Flowerets, (0.17 serving)

3 calories of Green Peppers (bell peppers), (0.08 cup, chopped)

2 calories of Celery, raw, (0.08 cup, diced)

1 calories of Garlic, (0.33 cloves)

0 calories of Water, tap, (0.08 cup (8 fl oz))


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