Veggie "Chicken" Potpie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Crust:3 cups all purpose flour2 tsp. salt3/4 cup canola oil8 tsp. cold waterFilling:1 (32 oz) bag frozen hashbrowns (the cubed kind)1 (48 oz.) bag frozen mixed vegetables3 cans cream of celery soup2 cans Worthington FriChick , diced, including gravy1 large onion, diced
Mix frozen vegetables and frozen potatoes in large bowl. Dice onion and soften in water in microwave for 2 min., add to vegetables. Stir in 3 cans of celery soup. Drain gravy from FriChick into mixture, then dice and add Frichick. Stir well--will be stiff. Divide into greased casserole dishes.
To make crust: mix flour and salt. In measuring cup, measure oil and water. Stir oil and water with a fork until blended. Add to flour. Stir until mixed. Roll out on waxed paper. Place on top of casseroles filled with vegetables. Poke holes with fork all over crust. Spray with vegetable oil.
Bake at 425 for 35-40 min. or until vegetables are tender and crust is golden.
Number of Servings: 20
Recipe submitted by SparkPeople user KANCYNING.
To make crust: mix flour and salt. In measuring cup, measure oil and water. Stir oil and water with a fork until blended. Add to flour. Stir until mixed. Roll out on waxed paper. Place on top of casseroles filled with vegetables. Poke holes with fork all over crust. Spray with vegetable oil.
Bake at 425 for 35-40 min. or until vegetables are tender and crust is golden.
Number of Servings: 20
Recipe submitted by SparkPeople user KANCYNING.
Nutritional Info Amount Per Serving
- Calories: 309.9
- Total Fat: 12.6 g
- Cholesterol: 3.8 mg
- Sodium: 1,007.6 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 4.3 g
- Protein: 8.5 g
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