Chicken & Roasted Vegetable Pot Pie
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 286.9
- Total Fat: 13.1 g
- Cholesterol: 10.2 mg
- Sodium: 522.0 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 3.5 g
- Protein: 7.6 g
View full nutritional breakdown of Chicken & Roasted Vegetable Pot Pie calories by ingredient
Number of Servings: 6
Ingredients
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1 cup Brocolli Florets
1 cup Cauliflower Florets
1/2 cup Carrot Slices
1 Med Potato Cubed
1/4 cup Olive Oil
Salt & Pepper to Taste
1/4 Onion, chopped
1/4 cup Green Pepper, chopped
2 cloves Garlic, minced
1 lb Chicken cubed
Cream of Chicken Soup (1/2 can)
1/4 cup water
2 deep dish pie crust
Directions
Spray can with PAM & mix first 7 ingredients (Veges, Oil, Salt & Pepper). Bake at 400 degrees for 30 minutes.
Meanwhile, in skillet, brown the onion, green pepper, garlic, and chicken.
Mix the soup and water in a separate bowl & combine all the ingredients ( add the soup last & add to your liking for the consistancy). Salt & pepper (or your other create spices) to taste.
Bake pie crust per directions. Add the pot pie mixture & put second crust in lattice form (cut stips from the second crust & arrange on top of the pie.
Bake until the top pie crust is done & enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user LIZZIDEE.
Meanwhile, in skillet, brown the onion, green pepper, garlic, and chicken.
Mix the soup and water in a separate bowl & combine all the ingredients ( add the soup last & add to your liking for the consistancy). Salt & pepper (or your other create spices) to taste.
Bake pie crust per directions. Add the pot pie mixture & put second crust in lattice form (cut stips from the second crust & arrange on top of the pie.
Bake until the top pie crust is done & enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user LIZZIDEE.
Member Ratings For This Recipe
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