Cook peas and carrots according to package directions; drain. In a saucepan
cook onion and mushrooms in butter or margarine till tender but not brown.
stir in flour, salt, sage, and pepper. Add water, milk, and chicken
bouillon all at once. Cook and stir till thickened and bubbly. Cook and
stir 1 to 2 minutes more. Stir in drained vegetables, chicken or turkey,
pimiento, and parsley; heat till bubbly. Turn chicken mixture into 6
individual casseroles or a 12 x 7 1/2 x 2" baking dish. Combine 1 cup
croutons with 4 tablespoons of melted butter or margarine and sprinkle over
casserole. Bake in 250 oven for 10 to 12 minutes or till croutons are=
You could also do pie shells for this and make actual pot pies, but then you
would need to cook for longer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (295g)|
|Recipe Makes: 6|
|Calories from Fat: 314 (53%)|
|Amt Per Serving||% DV|
|Total Fat 34.9g||47 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 101mg||31 %|
|Sodium 484.4mg||17 %|
|Potassium 438.9mg||12 %|
|Total Carbohydrate 40g||12 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 35.8g|
|Protein 28.5g||41 %|
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Calories per serving: 588
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