Check out this budget-friendly take on the classic recipe complete with chicken, mixed vegetables, a rich homemade white sauce and a flaky pie crust.
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1046g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1891 | ||
Calories from Fat: 1093 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 121.5g | 162 % | |
Saturated Fat 50.1g | 250 % | |
Monounsaturated Fat 44.8g | ||
Polyunsanturated Fat 17.4g | ||
Cholesterol 497.4mg | 153 % | |
Sodium 1040.1mg | 36 % | |
Potassium 2431.5mg | 64 % | |
Total Carbohydrate 77.9g | 23 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 74.2g | ||
Protein 119.3g | 170 % | |
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: 1891
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