Try this Sara's Chicken Pot Pie recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan, mix the soup with two cans of water. Add the vegetables, herbs, and sugar, and bring to a boil.
Simmer uncovered, stirring occasionally, for at least long enough to reduce the size of the kale. The longer the better.
Preheat the oven to 400°. Mix the cornstarch with a small amount of cold water. Add it to the soup, along with the ranch dressing and the chicken, and stir.
Pour the soup mixture into a deep pie pan and cover with the pie crust. Or use a casserole dish and top with biscuit dough. Press the edges of the pie crust onto the pan. (I did this with just a crust on top. Using two crusts might help prevent it from spilling over.) Use a knife to cut slits in the crusts to vent. Bake for 30 minutes.
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Serving Size: 1 (782g) | ||
Recipe Makes: 1 | ||
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Calories: 1369 | ||
Calories from Fat: 812 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 90.2g | 120 % | |
Saturated Fat 20.9g | 105 % | |
Monounsaturated Fat 27.2g | ||
Polyunsanturated Fat 31.5g | ||
Cholesterol 289.9mg | 89 % | |
Sodium 10516.9mg | 363 % | |
Potassium 914mg | 24 % | |
Total Carbohydrate 48.7g | 14 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 46g | ||
Protein 86.8g | 124 % | |
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: 1369
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