Veggie "Chicken" Potpie

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Nutritional Info
  • Servings Per Recipe: 20
  • 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

View full nutritional breakdown of Veggie "Chicken" Potpie calories by ingredient
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Number of Servings: 20


    3 cups all purpose flour
    2 tsp. salt
    3/4 cup canola oil
    8 tsp. cold water

    1 (32 oz) bag frozen hashbrowns (the cubed kind)
    1 (48 oz.) bag frozen mixed vegetables
    3 cans cream of celery soup
    2 cans Worthington FriChick , diced, including gravy
    1 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.

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