Directions:
- Preheat the oven to 425 degrees.
- In a large bowl, combine the soup, milk, chicken, and peas and carrots; mix well.
- Pour the filling mixture into a 9 inch deep dish pie plate, cover with the pie crust, pressing against the pie plate to seal, and flute if desire;, make several slits in the crust to create steam vents.
- Place pie on a rimmed baking sheet and bake for 40-45 minutes, or until heated through and the crust is golden.
- Let sit for 5 minutes, then cut into wedges and serve.
- NOTE: to give your crust a nice golden brown color, lightly coat it with nonstick cooking spray before baking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.84 Kcal (1050 kJ) | ||
| Calories from fat | 113.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.64g | 19% | |
|---|---|---|---|
| Cholesterol | 40.52mg | 14% | |
| Sodium | 445.37mg | 19% | |
| Potassium | 235.17mg | 5% | |
| Total Carbs | 19.38g | 6% | |
| Sugars | 0.98g | 4% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 15.02g | 30% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1mg | 6% | |
| Calcium | 33.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 218.48 Kcal (915 kJ) | ||
| Calories from fat | 99.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.01g | 19% | |
|---|---|---|---|
| Cholesterol | 35.29mg | 14% | |
| Sodium | 387.91mg | 19% | |
| Potassium | 204.83mg | 5% | |
| Total Carbs | 16.88g | 6% | |
| Sugars | 0.85g | 4% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 13.09g | 30% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.9mg | 6% | |
| Calcium | 29.1mg | 3% | |
* 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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