Preheat oven to 200°C. Combine the chicken, soup, corn, cream, baby spinach and mustard in a 1L (4-cup) capacity ovenproof dish.
Brush the edges of the dish with some of the egg. Place the pastry on top of the dish. Trim off any excess. Use a fork to seal the edges. Brush the pastry with the remaining egg. Sprinkle with the poppy seeds and sesame seeds.
Bake for 25 minutes or until the pastry is golden and the pie is cooked through
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (436g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 542 (60%)|
|Amt Per Serving||% DV|
|Total Fat 60.2g||80 %|
|Saturated Fat 24g||120 %|
|Monounsaturated Fat 19.6g|
|Polyunsanturated Fat 9g|
|Cholesterol 216.5mg||67 %|
|Sodium 1564.4mg||54 %|
|Potassium 590.5mg||16 %|
|Total Carbohydrate 53.1g||16 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 50.1g|
|Protein 40.4g||58 %|
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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: 910
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