Try this Creamy Chicken Pot Pie recipe, or contribute your own.
Suggest a better descriptionHeat oven to 400.
Cook and stir chicken in large non stick skillet on medium heat 5-6 minutes or until chicken is lightly browned. Add vegetables, cook 1-2 minutes or until heated. Stir in cooking cream , spoon into pie crust.
Cover with crust, seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
Bake 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 (183g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 276 | ||
Calories from Fat: 87 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 43.8mg | 13 % | |
Sodium 217.8mg | 8 % | |
Potassium 374.9mg | 10 % | |
Total Carbohydrate 26.7g | 8 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 23.2g | ||
Protein 20.9g | 30 % | |
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: 276
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