Cook and drain vegetables as directed on bag.
Heat oven to 375deg F.
In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended.
Stir in onion.
Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
Stir in soup and sour cream.
Add chicken and cooked vegetables; mix well.
Cook, stirring frequently, until thoroughly heated.
Pour into ungreased 2 quart round casserole.
Unroll pie crust; place over hot filling.
Seal edge and flute as desired.
Cut slits in several places in crust.
Bske 35-40 minutes or until crust is golden brown and mixture is bubbly.
Let stand 10 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (5617g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 278 (15%)|
|Amt Per Serving||% DV|
|Total Fat 30.8g||41 %|
|Saturated Fat 10.1g||51 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 364mg||112 %|
|Sodium 5175.8mg||178 %|
|Potassium 13354.6mg||351 %|
|Total Carbohydrate 212g||62 %|
|Dietary Fiber 79.2g||317 %|
|Sugars, other 132.8g|
|Protein 188.5g||269 %|
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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: 1885
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