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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chicken Pot Pie

Source: dLife

Chicken pot pie with plenty of vegetables and great flavor.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	283.0

Total Carbs	34.4 g

Dietary Fiber	2.2 g

Sugars	3.3 g

Total Fat	11.7 g

Saturated Fat	4.2 g

Unsaturated Fat	0.1 g

Potassium	162.3 mg

Protein	20.9 g

Sodium	386.8 mg

Dietary Exchanges 11.7 Fat, 1.1 Vegetables, 1.2 Other Carbs, 0.5 Starch, 1.5 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 425 degrees F.
Season the chicken tenders with the poultry seasoning, salt and pepper.
In a large deep skillet or saucepan over medium heat, melt 1 teaspoon of the margarine.
Add the chicken and cook just until slightly pink in the center, about 5 minutes.
Remove to a cutting board. When cool, chop into bite size pieces.
Melt the remaining 1 teaspoon margarine in the same skillet or saucepan. Add the onion, celery, green pepper, and carrots.
Cook until the vegetables are tender, about 5 minutes. Stir in the green beans and chopped chicken.
In a medium bowl, mix together the gravy, sour cream and flour.
Stir into the chicken mixture in the skillet or saucepan.
Scrape the filling into the prepared pie crust.
Carefully fit the top crust over the filling. Cut 3 to 5 slits in the top crust for ventilation.
Bake until the filling is bubbly and the crust is golden brown, 25 to 30 minutes.
Let sit for 5 minutes before serving.