Cook chicken and let cool slightly.
In a large saucepan heat water and bouillon cubes. Add vegetables and potatoes. Cook 5 minutes. Add cheese and seasonings. Stir to combine and melt cheese. Add flour to thicken and instant rice.
Cube chicken and add to mixture. Stir well.
Lay 1 pie crust in the bottom of a deep dish pie plate. Pour filling mixture into pie plate. Top with second crust. Cut some vents in the top crust and crimp edges.
Place in a rimmed cookie sheet and bake at 350 F for 1 hour. Let stand 5-10 minutes before cutting and serving.
Feel free to adjust seasonings and proportions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (763g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 277 (26%)|
|Amt Per Serving||% DV|
|Total Fat 30.8g||41 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 289mg||89 %|
|Sodium 3993mg||138 %|
|Potassium 1853.8mg||49 %|
|Total Carbohydrate 71.6g||21 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 65g|
|Protein 121.7g||174 %|
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: 1072
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