Dinner

Gluten Free super veggie Chicken pot pie is for Dinner.

Gluten Free super veggie Chicken pot pie takes 20 minutes to prepare.

Gluten Free super veggie Chicken pot pie takes 30 minutes to cook.

Gluten Free super veggie Chicken pot pie makes 6 servings.

The ingredients for Gluten Free super veggie Chicken pot pie are:

2 containers pacific cream of mushroom soup
1 16.9 oz container chicken stock
1/4 cup diced dried onion
1 portabella mushroom chopped
1 cup kale, chopped
about 2 cups fresh peas, (frozen work too)
1 cup chopped carrots
chicken about 425 grams, 2 cups or so ( picked off bones, no skin or fatty bits)
1 cup corn, fresh or frozen
1 package Idahoan buttery home-style select mashed potatoes prepared per package directions.

Here is how you make Gluten Free super veggie Chicken pot pie:

chop veggies and mix all ingredients together in a large (13x9) casserole or lasagna pan. make sure that all ingredients are blended well. smooth the top with a spatula and add a layer of massed potatoes or prepared biscuit mix on top. bake at 350 for about 30 min. the edges will be bubbly and the topping will be a nice golden color.I like to season the topping with herbs and cheese for added flavor. I don't add salt because there is plenty with the soup mix and the stock already.Serving Size: 6 1.5 cup servings Number of Servings: 6Recipe submitted by SparkPeople user FIREFLY0032.

The nutritional information for Gluten Free super veggie Chicken pot pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 327.1

• Total Fat: 8.3 g
• Cholesterol: 8.6 mg
• Sodium: 1,030.5 mg
• Total Carbs: 37.7 g
• Dietary Fiber: 4.1 g
• Protein: 26.7 g

The dietary needs meet for Gluten Free super veggie Chicken pot pie is Gluten Free