1 pie (198 g) Vegetable Pot Pie with Chicken contains 320 calories.

This hearty dish is a great way to get your daily dose of essential macronutrients. With protein, carbs, and healthy fat, this pot pie provides a well-rounded meal that can help keep you satisfied and energized throughout the day.

In this article, we'll explore the nutritional benefits of Vegetable Pot Pie with Chicken and provide tips for preparing and storing it for maximum health benefits.

Calories in Vegetable Pot Pie with Chicken

One serving of Vegetable Pot Pie with Chicken (198 g) contains 320 calories.

Macronutrients in Vegetable Pot Pie with Chicken (Protein, Carbs, Fat)

A serving of Vegetable Pot Pie with Chicken contains 16 grams of protein, 30 grams of carbohydrates, and 14 grams of fat. The protein in this dish comes from the chicken, which is a great source of lean protein, and the peas and carrots, which are also high in protein. The carbohydrates primarily come from the crust and vegetables in the dish, and the fat is provided by the buttery crust and creamy sauce.

Micronutrients in Vegetable Pot Pie with Chicken (Vitamins and Minerals)

Vegetable Pot Pie with Chicken is also a good source of several essential vitamins and minerals, including vitamin A, vitamin C, calcium, and iron. The carrots and peas in the dish are high in vitamin A, which is important for maintaining healthy skin and eyesight. The chicken and crust provide a source of iron, which is necessary for blood health. The dish also contains some calcium, which is important for strong bones.

Ingredients in Vegetable Pot Pie with Chicken

The ingredients in Vegetable Pot Pie with Chicken include chicken, peas, carrots, onion, celery, potatoes, butter, flour, chicken broth, milk, salt, and pepper. The crust is made from flour, butter, and water.

Preparation of Vegetable Pot Pie with Chicken

To prepare Vegetable Pot Pie with Chicken, start by preheating your oven to 400 degrees F. Next, cook the chicken in a pan until fully cooked. Set aside. In a separate pan, cook the carrots, peas, onion, and celery until they are tender. Add the cooked chicken to the pan and mix well. In a separate pot, melt butter and whisk in the flour until it forms a paste. Gradually add chicken broth and milk, whisking constantly, until a creamy sauce forms. Then, pour the sauce over the chicken and vegetable mixture and mix well. Pour the mixture into a pie crust, cover with a second pie crust, and bake for 20-25 minutes or until the crust is golden brown.

Serving Size of Vegetable Pot Pie with Chicken

One serving of Vegetable Pot Pie with Chicken is 198 grams, which is equivalent to one pie.

Health Benefits of Vegetable Pot Pie with Chicken

Vegetable Pot Pie with Chicken provides a variety of health benefits, including - High in protein from the chicken and vegetables - Good source of vitamin A, iron, and calcium - Provides a balanced mix of macronutrients to fuel the body - Can be a comforting and satisfying meal

Nutritional Analysis of Vegetable Pot Pie with Chicken

Here is the complete nutritional breakdown for one serving (198 g) of Vegetable Pot Pie with Chicken: - calories: 320 - Protein: 16 g - Carbohydrates: 30 g - Fat: 14 g - Vitamin A: 47% of the daily value - Vitamin C: 17% of the daily value - Calcium: 8% of the daily value - Iron: 10% of the daily value

Allergens in Vegetable Pot Pie with Chicken

Vegetable Pot Pie with Chicken contains wheat and milk, which may be allergens for some individuals.

Storage of Vegetable Pot Pie with Chicken

Vegetable Pot Pie with Chicken can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, microwave a single slice for 1-2 minutes or until heated through. To reheat the entire pie, microwave for 5-6 minutes or bake in the oven at 350 degrees F for 15-20 minutes.