Quick and easy chicken pie with scone topping
Fry bacon until fat runs. Add mushrooms and fry until soft. Add chicken, carrots and stock. Mix cornflour with a little stock and return to pan. Bring to boil, stirring until thickened. Season. Pour into shallow casserole dish.
Herb topping:
Sift flour, rub in margarine. Add parsley, pinch salt, and enough cold water to form soft dough.
Roll and fit over chicken mix. Mark with knife.
Cook 20 minutes.
Temperature:
400f, 200c, gas 6
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 503 | ||
Calories from Fat: 269 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.8g | 40 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 34.5mg | 11 % | |
Sodium 1075.3mg | 37 % | |
Potassium 440mg | 12 % | |
Total Carbohydrate 43g | 13 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 40.6g | ||
Protein 15.1g | 22 % | |
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: 503
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