Try this Creamy Chicken Pot Pie recipe, or contribute your own.
Suggest a better descriptionHeat: oven to 400 F
Cook: and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is lightly browned. Add vegetables; (Carrots, Corn, Green Beans, Peas), cook 1 to 2 min. or until heated through. Stir in cooking creme; spoon into 9-inch pie plate.
Cover: with crust; seal & flute edge. Cut several slits in crust. Place pie plate on baking sheet.
Bake: 25 to 30 min. 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 (264g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 427 | ||
Calories from Fat: 165 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 6.7g | 34 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 43.8mg | 13 % | |
Sodium 356.7mg | 12 % | |
Potassium 399.7mg | 11 % | |
Total Carbohydrate 44.1g | 13 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 39.9g | ||
Protein 21.9g | 31 % | |
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: 427
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