Vege Chicken Pot Pie Recipe

Posted by
Rate It!
Vege Chicken Pot Pie
Add your photo!
Count
Calories

Ingredients:

Directions:

  1. Saute the fennel, celery, onion, and mushrooms in olive oil. When the onion is golden brown, add the vege-chicken and vegetables. Stir together for about five minutes or until the vege-chicken is browned or the vegetables still sightly crisp. While it is cooking, pour the can of soup into a sauce pan. Gradually stir in the milk and the lemon juice. Add the vegetable mixture to the soup mixture and pour into a baking pan.
  2. Preheat the oven to 375. Lay the biscuits on top of the soup mixture and bake for ten minutes or until the biscuits are lightly browned. Serve.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1173.78 Kcal (4914 kJ)
Calories from fat 369.4 Kcal
% Daily Value*
Total Fat 41.04g 63%
Cholesterol 420.25mg 140%
Sodium 4636.4mg 193%
Potassium 618.6mg 13%
Total Carbs 93.63g 31%
Sugars 3.21g 13%
Dietary Fiber 13.55g 54%
Protein 108.4g 217%
Vitamin C 11.8mg 20%
Vitamin A 0.1mg 2%
Iron 3mg 17%
Calcium 135.8mg 14%
Amount Per 100 g
Calories 257.28 Kcal (1077 kJ)
Calories from fat 80.97 Kcal
% Daily Value*
Total Fat 9g 63%
Cholesterol 92.11mg 140%
Sodium 1016.24mg 193%
Potassium 135.59mg 13%
Total Carbs 20.52g 31%
Sugars 0.7g 13%
Dietary Fiber 2.97g 54%
Protein 23.76g 217%
Vitamin C 2.6mg 20%
Iron 0.7mg 17%
Calcium 29.8mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 26.1
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top