Easy to make Chicken Pot Pie
Top with biscuits or refrigerator pie crust. Bake the bottom crust for a few minutes then add filling & top crust of a 9x13 pan.
Bake at 350 degrees until golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (508g) | ||
Recipe Makes: 4 | ||
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Calories: 605 | ||
Calories from Fat: 319 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.5g | 47 % | |
Saturated Fat 12.1g | 61 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 122.3mg | 38 % | |
Sodium 2028.9mg | 70 % | |
Potassium 700.5mg | 18 % | |
Total Carbohydrate 29.7g | 9 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 28.6g | ||
Protein 40.2g | 57 % | |
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: 605
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