Dinner

Chicken Pot Pie w/Summer Vegetables is for Dinner.

Chicken Pot Pie w/Summer Vegetables takes 30 minutes to prepare.

Chicken Pot Pie w/Summer Vegetables takes 25 minutes to cook.

Chicken Pot Pie w/Summer Vegetables makes 12 servings.

The ingredients for Chicken Pot Pie w/Summer Vegetables are:

18 ounces Chicken Breast (cooked), no skin, roasted
.5 tbsp Butter, salted
2 clove Garlic
1 stalk, large (11"-12" long) Celery, raw
1.5 cup (8 fl oz) Chicken Broth
1 tsp Thyme, ground
0.5 tsp Paprika, Sweet Spanish, Frontier, (N.L.), 5/13 (by ALILDUCKLING)
.25 cup, fluid (yields 2 cups whip Heavy Whipping Cream
1 medium Summer Squash
2 medium Zucchini, baby
0.5 tsp Kosher Salt (by 65PLUS1)
0.5 tsp Pepper, black
1 cup, shredded Mozzarella Cheese, whole milk
2 oz Cream Cheese
1 large Egg, fresh, whole, raw
5 serving Bob's Red Mill Almond Flour - per 1/4 Cup
1 tsp Baking Powder

Here is how you make Chicken Pot Pie w/Summer Vegetables:

Preheat oven to 425?. Make filling: In a large ovenproof skillet over medium-high heat, melt butter. Add onion, garlic, squash, zucchini, and celery and cook, stirring, until softened, about 7 minutes. Stir in broth, thyme, and paprika and bring to a boil. Let simmer, 5 minutes, until vegetables are tender. Stir in heavy cream and simmer until thickened, about 2 minutes. Add chicken and peas and toss to warm through and coat with the sauce, about 2 minutes. Season with salt and pepper. Remove from heat. Make crust: In a large microwave-safe bowl, melt together mozzarella and cream cheese. Add eggs and stir to combine, then stir in almond flour, and baking powder. Season with salt. Dollop crust mixture over the filling and smooth the top with a spatula. Using a knife, cut an X in the center of the crust, then brush with egg wash. Bake until crust is golden, about 25 minutesServing Size: makes 12 1 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user REDHEADEDKAT.

The nutritional information for Chicken Pot Pie w/Summer Vegetables is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 196.3

• Total Fat: 13.5 g
• Cholesterol: 63.1 mg
• Sodium: 352.3 mg
• Total Carbs: 4.4 g
• Dietary Fiber: 1.6 g
• Protein: 15.7 g

The dietary needs meet for Chicken Pot Pie w/Summer Vegetables is Low Carb