Try this Chicken Pot Pie OAMC recipe, or contribute your own.
Suggest a better descriptionSauté butter, carrots, onions and celery until tender. Add white sauce, shredded chicken, spices, and peas. Divide filling into 6 foil bread pans. Thaw out pie dough. For each bread pan, use 1 pie dough (2 per package.) Fold dough once over so you have a double crust. Place on top and seal w/ fork. You may have to stretch, roll out a bit for the double crust. Brush w/ beaten egg.
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 56 | ||
Calories from Fat: 33 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 3.9mg | 1 % | |
Sodium 448.8mg | 15 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.3g | ||
Protein 1.3g | 2 % | |
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: 56
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