classic chicken pot pie
Preheat oven to 375. Sauté onions, garlic, celery, and carrots in butter until tender. Once soft add in flour thyme and chicken bouillon, stir to coat veggies. Once coated add in milk and chicken. Bring to boil and then let simmer to thicken. S&P to taste. Once thick fold in peas. Place mix into ramekins about 3/4 of the way full. Place pie crust on top and brush with egg wash. Cook until golden brown.
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 328 | ||
Calories from Fat: 163 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 87mg | 27 % | |
Sodium 125.8mg | 4 % | |
Potassium 498.8mg | 13 % | |
Total Carbohydrate 16g | 5 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 12.9g | ||
Protein 24.5g | 35 % | |
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: 328
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