Try this Veg-All Chicken Pot Pie recipe, or contribute your own.
Suggest a better descriptionCombine first 6 ingredients. Spoon into prepared pie crusts. Cover with top crusts. Crisp moist edges to seal. Slit or puncture top and brush with egg (optional). Bake at 375 degrees for 40 minutes. Cool 10 minutes to set.
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Serving Size: 1 Serving (480g) | ||
Recipe Makes: Servings | ||
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Calories: 981 | ||
Calories from Fat: 613 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.1g | 91 % | |
Saturated Fat 19.7g | 99 % | |
Monounsaturated Fat 28.1g | ||
Polyunsanturated Fat 14.5g | ||
Cholesterol 338.4mg | 104 % | |
Sodium 326.6mg | 11 % | |
Potassium 906.7mg | 24 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.9g | ||
Protein 84.5g | 121 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 981
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