This recipe from Susan Scott
Combine first 6 ingredients. Spoon into pie crust. Cover with top crust; crimp edges to seal. Slit top crust and brush with eggs, if desired. Bake at 375 degrees for 40 minutes. Cool 10 minutes. Makes 6-8 servings.
NB: can use canned chicken.
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 415 | ||
Calories from Fat: 207 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23g | 31 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 47.3mg | 15 % | |
Sodium 748mg | 26 % | |
Potassium 321.7mg | 8 % | |
Total Carbohydrate 37.5g | 11 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 34.9g | ||
Protein 14.6g | 21 % | |
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: 415
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