Vegetable Chicken Pot Pie with Potato Crust

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Vegetable Chicken Pot Pie with Potato Crust calories by ingredient
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A tasty and filling low calorie meal with vegetables and chicken in a potato crust. A tasty and filling low calorie meal with vegetables and chicken in a potato crust.
Number of Servings: 4


    4 cups shredded potato hashbrowns
    1/4 cup egg substitute
    1/4 cup flour
    1 cup broccoli
    1/2 cup cauliflower
    1/2 cup frozen cut green beans
    1 cup cut up fresh mushrooms
    8 oz boneless chicken breast
    2 Tbsp. Butter
    2 Tbsp. flour
    1/4 tsp. black pepper
    1 cup nonfat milk
    1/4 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.

TAGS:  Poultry |

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