Chicken Pot Pie
1) boil chicken breasts in broth, cover with water. Cook until done and then dice into bite sized pieces
2) Boil peas, carrots, and onions (season with salt) until tender. Drain
3) Melt butter in pan. Add flour to make paste stirring continuously. Stir in broth and milk and allow to thicken. Then add cream of chicken soup.
4) Mix chicken and vegetables in the sauce and pour in deep dish pie shell. Cover with second crust.
5) Bake at 400 for 30 min or until crust is brown
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (839g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1165 | ||
Calories from Fat: 547 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.8g | 81 % | |
Saturated Fat 16.4g | 82 % | |
Monounsaturated Fat 22.9g | ||
Polyunsanturated Fat 15.5g | ||
Cholesterol 317.8mg | 98 % | |
Sodium 2332.1mg | 80 % | |
Potassium 1387.6mg | 37 % | |
Total Carbohydrate 40.6g | 12 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 37.5g | ||
Protein 106.9g | 153 % | |
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
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