My chicken pot pie
Melt butter and add enough flour to make a paste. Add milk and cook until thickened. Cook potatoes and carrots until tender. Drain and add to sauce with chicken and corn. Divide into 2 pie pans and top with pie crust. Bake according to package directions.
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Serving Size: 1 Serving (436g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 746 | ||
Calories from Fat: 443 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.3g | 66 % | |
Saturated Fat 29.6g | 148 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 197.9mg | 61 % | |
Sodium 434.9mg | 15 % | |
Potassium 794.7mg | 21 % | |
Total Carbohydrate 47g | 14 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 42.9g | ||
Protein 30.5g | 44 % | |
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: 746
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