Vegetable Chicken Pot Pie with Potato Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Crust4 cups shredded potato hashbrowns1/4 cup egg substitute1/4 cup flourFilling1 cup broccoli1/2 cup cauliflower1/2 cup frozen cut green beans 1 cup cut up fresh mushrooms8 oz boneless chicken breast Sauce2 Tbsp. Butter2 Tbsp. flour1/4 tsp. black pepper1 cup nonfat milkTopping1/4 cup low fat shredded cheddar cheese
Shred 4 cups of potatoes, mix with the egg substitute, and flour. Pat into greased pie pan and bake at 400 degrees for 20-30 minutes.
Boil the chicken breast then cut up into bite size pieces.
Chop and slice the broccoli, cauliflower, green beans and mushrooms.
Place the chicken on the bottom of the crust, top with the sliced and chopped vegetables.
Mix the butter and flour in a saucepan, add the milk and heat to boiling and the sauce begins to thicken. Season with poultry seasoning, Italian seasoning, Cajun seasoning, or sage and thyme, as desired. Pour sauce over the vegetables and chicken. Top with a low fat cheese.
Bake at 350 for 30 minutes.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user NESTISEMPTY.
Boil the chicken breast then cut up into bite size pieces.
Chop and slice the broccoli, cauliflower, green beans and mushrooms.
Place the chicken on the bottom of the crust, top with the sliced and chopped vegetables.
Mix the butter and flour in a saucepan, add the milk and heat to boiling and the sauce begins to thicken. Season with poultry seasoning, Italian seasoning, Cajun seasoning, or sage and thyme, as desired. Pour sauce over the vegetables and chicken. Top with a low fat cheese.
Bake at 350 for 30 minutes.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user NESTISEMPTY.
Nutritional Info Amount Per Serving
- Calories: 281.8
- Total Fat: 9.3 g
- Cholesterol: 47.7 mg
- Sodium: 309.1 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 3.0 g
- Protein: 19.8 g
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