Casseroles
May 23, 2013
Calories
226
Sodium
67mg
2% DV
Fat
13g
21% DV
Protein
2g
5% DV
Carbs
12g
4% DV
Fiber
3g
13% DV
Vegetarian Chicken Pot Pie
36
8
3 small red potatoes washed, diced
1 1/2 cup sliced carrots
5 oz. frozen peas
5 oz. frozen corn
2 celery stalks diced
1 cup yellow onion diced
Vegetarian Chicken (your preference to how much)
Better Than Bouillon, No Chicken Base
3 cups water
Cornstarch
Olive oil
Ground black pepper
Kosher salt
Prepared pastry dough (2- top & bottom)
1 1/2 cup sliced carrots
5 oz. frozen peas
5 oz. frozen corn
2 celery stalks diced
1 cup yellow onion diced
Vegetarian Chicken (your preference to how much)
Better Than Bouillon, No Chicken Base
3 cups water
Cornstarch
Olive oil
Ground black pepper
Kosher salt
Prepared pastry dough (2- top & bottom)
Preheat oven to 350 degrees.
1. Wash and dice the potatoes and carrots. Place them in a medium size microwavable bowl. Microwave on high until almost cooked through.
2. Diced the onion and celery. Cook...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
226
Sodium
67mg
2% DV
Fat
13g
21% DV
Protein
2g
5% DV
Carbs
12g
4% DV
Fiber
3g
13% DV
