Try this Chicken Pot Pie recipe, or contribute your own.
Suggest a better descriptionSauté chicken in saucepan until no longer pink. Set aside.
Sauté onions in a saucepan. Make chicken stock using the water, beer/wine and Oxo. Bring to a boil and pour over onions. Add carrots, celery, peas, corn, bay leaf, salt and pepper.
Boil. Reduce heat and simmer for 10 mins. Thicken with flour if necessary.
Add chicken during the last 5 mins. Pour everything into a casserole dish and top with rolled out frozen puff pastry.
Bake in oven at 400deg. for 40 mins.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (236g) | ||
Recipe Makes: 3 Servings | ||
|
||
Calories: 169 | ||
Calories from Fat: 15 (9%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1.7g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 45.6mg | 14 % | |
Sodium 326.5mg | 11 % | |
Potassium 535.7mg | 14 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 13.1g | ||
Protein 21.7g | 31 % | |
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: 169
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.