Chicken Pot Pie
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INGREDIENTS
- 2 1/1-3 cups of shredded chicken
- 2 cups of chicken broth
- 1 can cream of chicken
- 1 stick butter softened
- 1 cup self-rising flour (no substitutes!)
- 1/2 tsp black pepper
- 1 cup half and half
INSTRUCTIONS
Place chicken in 9x13 pan.
In sauce pan, mix and bring broth and soup to a boil.
In a bowl, combine melted butter, pepper, flour, and half and half. Mix to firm batter.
Pour broth mixture over chicken.
Spoon or pour batter over top of chicken.
Bake at 425 for 25-30 minutes.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (902g) | ||
| Recipe Makes: 1 | ||
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| Calories: 1714 | ||
| Calories from Fat: 1484 (87%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 164.9g | 220 % | |
| Saturated Fat 97.6g | 488 % | |
| Monounsaturated Fat 46.1g | ||
| Polyunsanturated Fat 8.7g | ||
| Cholesterol 446.4mg | 137 % | |
| Sodium 2208.7mg | 76 % | |
| Potassium 808.3mg | 21 % | |
| Total Carbohydrate 42.8g | 13 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 42.8g | ||
| Protein 22.6g | 32 % | |
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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. |
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Calories per serving: 1714
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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