Line the unpricked pastry shell with a double thickness of foil. Bake in 450F oven for 8 minutes. Remove foil and bake for 4-5 minutes more or until pastry is set and dry. Remove from oven.
Meanwhile, cook chicken.
Cook peas and carrots according to package directions, drain.
In a saucepan, cook onion in margarine or butter until tender. Stir in flour, salt, pepper. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Stir in peas and carrots and chicken.
Pour into cooked, slightly cooled pie shell. Cover with pastry dough. Cut slits into top for steam to escape. Bake ~~at; 450F for 12-15 minutes or until golden brown.
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|Serving Size: 1 Serving (256g)|
|Recipe Makes: 6|
|Calories from Fat: 292 (68%)|
|Amt Per Serving||% DV|
|Total Fat 32.5g||43 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 86.9mg||27 %|
|Sodium 528.8mg||18 %|
|Potassium 317.3mg||8 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 9.3g|
|Protein 23.4g||33 %|
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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: 429
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