Chicken Pot Pie with Roasted Veggies

Check out how many calories in Chicken Pot Pie with Roasted Veggies. Get answers to all your nutrition facts questions at FitClick.
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filed under Main Dishes

Main Dishes
Serving size: 1 scoop
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 388 (19% DV)
Fat: 15g (24% DV)
Carbohydrates: 35g (12% DV)
Protein: 26g (51% DV)
Ingredients:  Makes 6 servings (6 scoops)
2  tablespoons
3  tablespoons
1  cup
1  cup
1-1/2  cups
1/2  cup
3  tablespoons
2  tablespoons
1  teaspoon
1/2  teaspoon
16  ounces

Tip: For nutritional information on all the ingredients in Chicken Pot Pie with Roasted Veggies just click on each ingredient name. Then adjust the serving size for any Chicken Pot Pie with Roasted Veggies ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Heat oven to 400
Toss vegies in oil, spread on sheet pan, and bake until golden brown - 15 minutes or so
Saute onions and celery in 1 T butter until soft
Add 2 more T butter to celery/onion saute and cook out moisture
Add flour and cook 1-2 minutes
Heat milk and broth slightly and then add to flour mixture, cook until thickened
Add parsley, salt, and pepper
Toss in chicken and vegies
Pour into shallow baking dish sprayed with Pam
Top with puff pastry - roll it slightly if it is not quite big enough for the baking dish (I do not slit the top)
Bake about 25 minutes at 400

If you want a creamier sauce, you will have to double the ingredients for the sauce. I don't, b/c we like it a little thicker rather than being like a gravy consistancy
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