Try this Chicken Pot Pie recipe, or contribute your own.
Suggest a better description- heat oven to 425
- using 9 inch pan, prepare pie crust
- melt margarine in medium saucepan over MEDIUM heat. Add onion; cook 2 minutes
- add flour, salt and pepper and stir until well blended
- gradually stir in broth and milk, cooking until bubbly and thick
- add chicken and veggies and mix well
- REMOVE from heat
- spoon mixture into crust in pan
- top with second crust, seal edges and cut slits
BAKE 425 for 30-40 minutes until crust is golden brown
Let stand 5 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (447g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 890 | ||
Calories from Fat: 605 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.2g | 90 % | |
Saturated Fat 17.3g | 86 % | |
Monounsaturated Fat 26.9g | ||
Polyunsanturated Fat 16g | ||
Cholesterol 235.7mg | 73 % | |
Sodium 384.4mg | 13 % | |
Potassium 637mg | 17 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 10.4g | ||
Protein 58.1g | 83 % | |
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: 890
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