Like a pot pie but with lots of vegetables and topped with less fattening corn bread
Preheat the oven to 400 F. Have a 9x13 baking dish available.
For the filling, heat the oil in a large pan and cook the cubed chicken. Remove, add a little more oil and cook the onion and leek for about five minutes.
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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 443 | ||
Calories from Fat: 193 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.4g | 29 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 11.1g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 84.8mg | 26 % | |
Sodium 3464.5mg | 119 % | |
Potassium 306mg | 8 % | |
Total Carbohydrate 49.9g | 15 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 47.2g | ||
Protein 16.3g | 23 % | |
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: 443
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