For those who like the chicken and the crust, with no vegetables!
Cook chicken with lots of water. Save stock. Put layer of crust, then layer of chicken with little crust mixed in. Pour stock into pie before putting on top crust. Cover with 2 layers of crust, criss-cross. Dot with margarine.
Bake at 400? for 1 hour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (524g) | ||
Recipe Makes: 8 | ||
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Calories: 761 | ||
Calories from Fat: 159 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 280.3mg | 86 % | |
Sodium 308.9mg | 11 % | |
Potassium 1257mg | 33 % | |
Total Carbohydrate 29.2g | 9 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 28g | ||
Protein 113g | 161 % | |
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: 761
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