Kim's chicken & veggie potpie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Filling:4oz chicken breast cut into small pieces2Tbls Light Italian dressing1 bag Kroger broccoli stir fry veggies1/2C Cream of Chicken Soup3Tbls Fat free milkCrust:1 1/4 C Flour1/4 tsp salt5 1/4 Tbls light margerine3-4 Tbls cold water
Preheat oven to 450. Lightly spray 8x8 pan with non-stick spray.
Cut chicken into small pieces and sautee in italian dressing until cooked through. Add veggies and place lid on pan, cook until veggies are no longer cold. Add soup and milk and stir to coat veggies and chicken. You can add seasonings to your liking. Pour into 8x8 dish.
Cut margerine into flour until crumbly and pea sized. Add water one Tbls at a time until crust is combined. Roll out on lightly floured surface until large enough to cover dish. Carefully place crust over dish and gently press down onto filling. Press crust to sides of the dish and trim and discard excess crust. Cut two or three slits in the crust and bake 15-20 minutes until crust is golden brown.
Makes 2 big servings (we eat it alone with no other side dish) but can easily be made into 4 servings and served with a salad or other side.
Number of Servings: 2
Recipe submitted by SparkPeople user YES_I_CAN!.
Cut chicken into small pieces and sautee in italian dressing until cooked through. Add veggies and place lid on pan, cook until veggies are no longer cold. Add soup and milk and stir to coat veggies and chicken. You can add seasonings to your liking. Pour into 8x8 dish.
Cut margerine into flour until crumbly and pea sized. Add water one Tbls at a time until crust is combined. Roll out on lightly floured surface until large enough to cover dish. Carefully place crust over dish and gently press down onto filling. Press crust to sides of the dish and trim and discard excess crust. Cut two or three slits in the crust and bake 15-20 minutes until crust is golden brown.
Makes 2 big servings (we eat it alone with no other side dish) but can easily be made into 4 servings and served with a salad or other side.
Number of Servings: 2
Recipe submitted by SparkPeople user YES_I_CAN!.
Nutritional Info Amount Per Serving
- Calories: 635.8
- Total Fat: 20.5 g
- Cholesterol: 38.5 mg
- Sodium: 1,121.7 mg
- Total Carbs: 78.0 g
- Dietary Fiber: 6.8 g
- Protein: 26.1 g
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