Clever ingredient shortcuts make this creamy chicken pie easy to make and ready in just 35 minutes
Step 1
Preheat oven to 200°C. Combine the chicken, soup, corn, cream, baby spinach and mustard in a 1L (4-cup) capacity ovenproof dish.
Step 2
Brush the edges of the dish with some of the egg. Place the pastry on top of the dish. Trim off any excess. Use a fork to seal the edges. Brush the pastry with the remaining egg. Sprinkle with the poppy seeds and sesame seeds.
Step 3
Bake for 25 minutes or until the pastry is golden and the pie is cooked through
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (436g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 910 | ||
Calories from Fat: 542 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.2g | 80 % | |
Saturated Fat 24g | 120 % | |
Monounsaturated Fat 19.6g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 216.5mg | 67 % | |
Sodium 1564.4mg | 54 % | |
Potassium 590.5mg | 16 % | |
Total Carbohydrate 53.1g | 16 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 50.1g | ||
Protein 40.4g | 58 % | |
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: 910
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