Directions:
- Preheat oven to 425.
- Place one of the room temperature pie crusts in a glass pie pan, pressing to bottom and sides of the pan.
- Combine chicken, veggies, soup, celery flakes and salt and pepper to taste.
- Pour into pie crust.
- Top with the second pie crust, turning under edges, crimping, and puncture top crust with a knife about 4 times.
- Bake for 25-30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 41.48 Kcal (174 kJ) | ||
| Calories from fat | 13.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 2% | |
|---|---|---|---|
| Cholesterol | 4.21mg | 1% | |
| Sodium | 66.68mg | 3% | |
| Potassium | 79.31mg | 2% | |
| Total Carbs | 4.15g | 1% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 1.69g | 3% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 8.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 206.03 Kcal (863 kJ) | ||
| Calories from fat | 68.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.63g | 2% | |
|---|---|---|---|
| Cholesterol | 20.89mg | 1% | |
| Sodium | 331.23mg | 3% | |
| Potassium | 393.96mg | 2% | |
| Total Carbs | 20.62g | 1% | |
| Sugars | 2.2g | 2% | |
| Dietary Fiber | 2.18g | 2% | |
| Protein | 8.42g | 3% | |
| Vitamin C | 5.3mg | 2% | |
| Iron | 1mg | 1% | |
| Calcium | 43.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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