Try this Chicken Pot Pie recipe, or contribute your own.
Suggest a better description1 deep dish or 2 standard 9 inch pies
Cooking Day
Cooking peas and carrots according to package directions; drain. Cook onion and mushrooms in butter until tender but not brown. Stir in flour, salt, sage, and pepper. Add water, milk and bouillon all at once. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Stir in drained cooked vegetable, chicken, and parsley; heat until bubbly. Freeze, using freezer method. About 3 1/2 sups in each 9 in pie pan.
Serving Day
Thaw completely. Roll out bottom pie crust and place in pie pan. Place chicken mixture in pie dish; top with upper crust. Bake in pie shell 400 degree oven for 25-30 minutes or until golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (5491g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3671 | ||
Calories from Fat: 1372 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 152.4g | 203 % | |
Saturated Fat 60.1g | 300 % | |
Monounsaturated Fat 54.7g | ||
Polyunsanturated Fat 24.5g | ||
Cholesterol 626.5mg | 193 % | |
Sodium 1057.7mg | 36 % | |
Potassium 7345.9mg | 193 % | |
Total Carbohydrate 418.6g | 123 % | |
Dietary Fiber 70.6g | 283 % | |
Sugars, other 347.9g | ||
Protein 176.3g | 252 % | |
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: 3671
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