Vegetarian Chicken Pot Pie Recipe

Name: Vegetarian Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: can Fri-chix, diced; 1 c. frozen mixed vegetables; 1 c. frozen butter beans; 1 c. potatoes, diced; 1/2 c. onions, diced; 1 sliced boiled egg; 1 c. celery, diced; 2 eggs; 1 qt. skim milk; flour; 1 c. mayonnaise; 1 c. milk; 1 c. flour

Servings: persons

can Fri-chix, diced
1 c. frozen mixed vegetables
1 c. frozen butter beans
1 c. potatoes, diced
1/2 c. onions, diced
1 sliced boiled egg
1 c. celery, diced
2 eggs
1 qt. skim milk
flour
1 c. mayonnaise
1 c. milk
1 c. flour

1
In no-stick pan, braise Fri-chix until slightly brown.
2
Add eggs and scramble until slightly brown, adding onion and flour. Saute mix.
3
Stir in skim milk.
4
Add cooked vegetables.
5
Bring mix to boil.
6
Pour into flat casserole and top with mayonnaise, milk and flour mix.
7
Bake at 400u00b0 until golden brown.
8
Add more liquid if needed, so it is not too dry.

1462

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: can Fri-chix, diced, 1 c. frozen mixed vegetables, 1 c. frozen butter beans, 1 c. potatoes, diced, and more.

Yes, Vegetarian Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegetarian Chicken Pot Pie

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