Try this Simple Chicken Pot Pie recipe, or contribute your own.
Suggest a better description1. Preheat over to 425.
2. Melt butter in pot, mix in chopped celery and onion and cook until translucent.
3. Stir in flour, herbs and spices and stir until mixed. Pour in stock and milk and bring to a boil.
4. Mix in chicken and frozen vegetables, stir to combine.
5. Transfer to casserole dish. Cover with puff pastry and brush with egg wash. Cook in over for 30-35 minutes.
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Serving Size: 1 (1905g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1481 | ||
Calories from Fat: 273 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.3g | 40 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 116.4mg | 36 % | |
Sodium 1154mg | 40 % | |
Potassium 3828.9mg | 101 % | |
Total Carbohydrate 235.8g | 69 % | |
Dietary Fiber 61.7g | 247 % | |
Sugars, other 174.1g | ||
Protein 94g | 134 % | |
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: 1481
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