Spring Chicken and Vegetable Potpie Casserole

THE MOM 100 COOKBOOK
17Ingredients
70Minutes
540Calories

Ingredients

US|METRIC
  • 2 tablespoons unsalted butter
  • 1 teaspoon minced garlic
  • 2 leeks (large, white and light green parts, cleaned and chopped)
  • 1 cup sliced carrots (peeled and)
  • 1 cup sliced mushrooms
  • 1 tablespoon all purpose flour
  • 1 teaspoon fresh rosemary (minced, or ½ teaspoon dried)
  • kosher salt
  • freshly ground pepper
  • 1 can condensed cream of mushroom soup (Campbell’s)
  • 1 cup water
  • 1/2 cup peas (fresh, or frozen and defrosted)
  • 1 cup pearl onions (frozen and defrosted peeled)
  • 3 cups cooked chicken (cubed or shredded)
  • 1/2 cup fresh parsley (chopped)
  • 1 sheet puff pastry (half of a 17.3-ounce package)
  • 1 large egg (beaten)
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    NutritionView More

    540Calories
    Sodium28% DV660mg
    Fat51% DV33g
    Protein51% DV26g
    Carbs12% DV35g
    Fiber16% DV4g
    Calories540Calories from Fat300
    % DAILY VALUE
    Total Fat33g51%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol105mg35%
    Sodium660mg28%
    Potassium490mg14%
    Protein26g51%
    Calories from Fat300
    % DAILY VALUE
    Total Carbohydrate35g12%
    Dietary Fiber4g16%
    Sugars5g10%
    Vitamin A90%
    Vitamin C30%
    Calcium8%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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