Heat oven to 425. Prepare pie crust as directed on package for two crust pie using 9 inch pie pan
Melt margarine in medium saucepan over medium heat. Add onion, cook 2 minutes or until tender. Add flour, salt and pepper, stir until well blended. Gradually stir in broth and milk, cooking and stiring until bubbly and thickened.
Add chicken and mixed vegetables, mix well. Remove from heat. Spoon chicken mixture into crust lined pan. Top with second crust. seal edges and flute. Cut slits in several places in top crust.
Bake 425 for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving
You can also make this without having a bottom crust.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (126g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 247 (70%)|
|Amt Per Serving||% DV|
|Total Fat 27.4g||37 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 56.3mg||17 %|
|Sodium 208.3mg||7 %|
|Potassium 201.2mg||5 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 8.4g|
|Protein 17.9g||26 %|
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: 355
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