Dinner

Kim's chicken and veggie potpie is for Dinner.

Kim's chicken and veggie potpie takes 15 minutes to prepare.

Kim's chicken and veggie potpie takes 17 minutes to cook.

Kim's chicken and veggie potpie makes 2 servings.

The ingredients for Kim's chicken and veggie potpie are:

Filling:
4oz chicken breast cut into small pieces
2Tbls Light Italian dressing
1 bag Kroger broccoli stir fry veggies
1/2C Cream of Chicken Soup
3Tbls Fat free milk

Crust:
1 1/4 C Flour
1/4 tsp salt
5 1/4 Tbls light margerine
3-4 Tbls cold water

Here is how you make Kim's chicken and veggie potpie:

Preheat oven to 450. Lightly spray 8x8 pan with non-stick spray. Cut chicken into small pieces and sautee in italian dressing until cooked through. Add veggies and place lid on pan, cook until veggies are no longer cold. Add soup and milk and stir to coat veggies and chicken. You can add seasonings to your liking. Pour into 8x8 dish.Cut margerine into flour until crumbly and pea sized. Add water one Tbls at a time until crust is combined. Roll out on lightly floured surface until large enough to cover dish. Carefully place crust over dish and gently press down onto filling. Press crust to sides of the dish and trim and discard excess crust. Cut two or three slits in the crust and bake 15-20 minutes until crust is golden brown.Makes 2 big servings (we eat it alone with no other side dish) but can easily be made into 4 servings and served with a salad or other side.Number of Servings: 2Recipe submitted by SparkPeople user YES_I_CAN!.

The nutritional information for Kim's chicken and veggie potpie is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 635.8

• Total Fat: 20.5 g
• Cholesterol: 38.5 mg
• Sodium: 1,121.7 mg
• Total Carbs: 78.0 g
• Dietary Fiber: 6.8 g
• Protein: 26.1 g