This is a classic recipe perfect as the weather gets colder.
* Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Place 1 pie crust into a 9-inch pie plate.
* Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Press the edges to seal. Cut several slits in the top crust.
* Bake at 400°F. for 45 minutes or until the crust is golden brown.
* *Use a combination of sliced carrots, peas and cubed potatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (231g) | ||
Recipe Makes: 6 | ||
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Calories: 430 | ||
Calories from Fat: 195 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.6g | 29 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 1mg | 0 % | |
Sodium 621.7mg | 21 % | |
Potassium 358.8mg | 9 % | |
Total Carbohydrate 51.8g | 15 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 45.3g | ||
Protein 9g | 13 % | |
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: 430
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