Dinner

HJ's Veggie Chicken Pot Pie is for Dinner.

HJ's Veggie Chicken Pot Pie takes 25 minutes to prepare.

HJ's Veggie Chicken Pot Pie takes 45 minutes to cook.

HJ's Veggie Chicken Pot Pie makes 10 servings.

The ingredients for HJ's Veggie Chicken Pot Pie are:

Preheat oven to 350 degrees.

Boil these 3 ingredients separately until tender and set aside in a bowl:

Asparagus, fresh, 1.5 cup
*Kroger Mixed Vegetables Frozen, 4 serving
*Potato White 1 Med Potato ( 148gm ), 2 serving

While the veggies cook, saute, with a little cooking spray, the chicken and prosciutto in a skillet until done. (I normally do them separately because the chicken takes longer). Set to the side.

Chicken: Frozen Boneless Skinless Tenderloin (Kroger), 4 serving cut into 1 inch cubes
*Abraham Black Forest Prosciutto, 113 gram(s) cut into 1/4 cubes

In a Large Non-Stick Skillet place flour and cook on medium heat, slowly whisking in the milk. Cook on medium for approx. 10 minutes until thick and bubbly.

*King Arthor Flour - All -Natural Whole Wheat Flour, .5 cup
Milk, 1%, 2.5 cup

When thick and bubbly, add the shredded cheese and spices and stir until well blended.

Monterey Cheese, .5 cup, shredded
*Cheese, Cracker Barrel Shredded Extra Sharp Cheddar, .5 cup
*paprika, 1.5 tsp
*Cayenne Pepper, 0.5 tsp
*Cumin, 1 tsp
*Garlic clove, 3 serving
*Green Onion (6 Green Onion), .5 cup
*Salt, Kosher, 1 tsp

Drain all veggies and place them, along with the meats into the cheese mixture.

Lightly coat a 9x13 baking dish with cooking spray, spread mixture evenly across bottom.

Roll out the pie crust to fit baking dish:
*Pillsbury 9" Refrigerated Pie Crust (entire pie crust), 1 serving

Cover mixture, place 6 slits in crust and bake 45 minutes at 350 degrees. Let rest 10 minutes before cutting and serving.

Here is how you make HJ's Veggie Chicken Pot Pie:

See ingredient listServing Size: Makes 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user SPARKINGLIFE.

The nutritional information for HJ's Veggie Chicken Pot Pie is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 269.6

• Total Fat: 10.5 g
• Cholesterol: 30.3 mg
• Sodium: 480.6 mg
• Total Carbs: 28.1 g
• Dietary Fiber: 3.0 g
• Protein: 15.4 g