Dinner

Chicken and Roasted Vegetable Pot Pie is for Dinner.

Chicken and Roasted Vegetable Pot Pie takes 20 minutes to prepare.

Chicken and Roasted Vegetable Pot Pie takes 45 minutes to cook.

Chicken and Roasted Vegetable Pot Pie makes 6 servings.

The ingredients for Chicken and Roasted Vegetable Pot Pie are:

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

Here is how you make Chicken and Roasted Vegetable Pot Pie:

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: 6Recipe submitted by SparkPeople user LIZZIDEE.

The nutritional information for Chicken and Roasted Vegetable Pot Pie is:

• 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