Chicken Pot Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 399.4
- Total Fat: 15.5 g
- Cholesterol: 85.8 mg
- Sodium: 1,401.9 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 5.7 g
- Protein: 22.7 g
View full nutritional breakdown of Chicken Pot Pie calories by ingredient
Introduction
Delicious Dish full of an assortment of vegetable and roasted seasoned chicken breast in a Mushroom Malbec sauce covered in a tasty onion crust. Delicious Dish full of an assortment of vegetable and roasted seasoned chicken breast in a Mushroom Malbec sauce covered in a tasty onion crust.Number of Servings: 8
Ingredients
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Broccoli, fresh, 3 cup, chopped
Onions, raw, 1 medium chopped
4 large red potatos
Carrots, raw, 3 cup, chopped
1 Can World Classics Quartered Artichoke Hearts
2 Cans Low Fat Cream of Mushroom Soup
1/2 cup Milk, 2%,
2 medium eggs
3 tsp chopped Garlic
2 oz Malbec (red Wine)
Salt, 1 tbsp
Pepper, black, 1 tbsp
2 Boneless Chicken Breast, no skin,
1 Tbsp Mrs. Dash Garlic & Herb Seasoning Blend
1 Tbsp Onion powder
1/2 cup Sour Cream
2 9" Pie crust, frozen, ready-to-bake
Directions
Chop Broccoli, Onion, Carrots, and Red Potatoes.
Boil in a salt water base until tender. About 20 minutes.
Preheat oven to 350
Chop Chicken Breast and season with Garlic Powder, Onion Powder and Soul Seaonsing.
Bake Chicken spread out on a Cookie sheet for 20 minutes
In a bowl, Mix Garlic, Milk, Soup, Eggs, and Sour Cream. Add Malbec, salt and pepper
Drain Vegetables
Remove Chicken from the oven.
Preheat oven to 450
In a large deep baking dish, add vegetables spread out evenly. Evenly distribute roasted chicken breast. Drain can of Artichoke hearts and evenly distribute. Pour Sauce over the Vegetables and Chicken Breast. Roll out pie crust over the top of the casserole and sprinkle with onion powder.
Bake about 30 - 40 minutes until crust is lightly golden brown.
Serving Size: 8 large servings
Boil in a salt water base until tender. About 20 minutes.
Preheat oven to 350
Chop Chicken Breast and season with Garlic Powder, Onion Powder and Soul Seaonsing.
Bake Chicken spread out on a Cookie sheet for 20 minutes
In a bowl, Mix Garlic, Milk, Soup, Eggs, and Sour Cream. Add Malbec, salt and pepper
Drain Vegetables
Remove Chicken from the oven.
Preheat oven to 450
In a large deep baking dish, add vegetables spread out evenly. Evenly distribute roasted chicken breast. Drain can of Artichoke hearts and evenly distribute. Pour Sauce over the Vegetables and Chicken Breast. Roll out pie crust over the top of the casserole and sprinkle with onion powder.
Bake about 30 - 40 minutes until crust is lightly golden brown.
Serving Size: 8 large servings