Try this Chicken Pot Pie recipe, or contribute your own.
Suggest a better descriptionmix all ingred and put in freezer bag
Bag with 2pie crust
FREEZE
SERVING DAY-
Preheat oven to 425
Pour filling into pan with crust on bottom, add filling, top with second pie crust, slit to vent
Bake 15 minutes until crust is golden brown, then cover edges with foil cook for additional 25 minutes, let stand 10 minutes before serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (707g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 483 | ||
Calories from Fat: 40 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 194.9mg | 60 % | |
Sodium 219mg | 8 % | |
Potassium 890mg | 23 % | |
Total Carbohydrate 23.7g | 7 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 22.9g | ||
Protein 80.8g | 115 % | |
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: 483
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