Heat oven to 425. Rinse peas and carrots in water, drain.
Melt butter in saucepan over medium heat. Stir in flour, onion,salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Return to heat, and heat to boiling, stirring constantly. Stir 1 minute. Stir in chicken, and peas and carrots.
Roll pastry into 12-in circle. Ease into ungreased square pan, 9x9x2. Pour chicken mixture into pan.
Roll other pastry into 2-in circle. Place over mixture. Turn edges and flute.
Bake 35 minutes until golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (757g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 640 (55%)|
|Amt Per Serving||% DV|
|Total Fat 71.1g||95 %|
|Saturated Fat 35.6g||178 %|
|Monounsaturated Fat 24g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 241mg||74 %|
|Sodium 1360.7mg||47 %|
|Potassium 1737.3mg||46 %|
|Total Carbohydrate 78.6g||23 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 76.1g|
|Protein 54.9g||78 %|
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: 1165
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.