Directions:
- In a saucepan melt butter and sauté the chicken for 2 – 3 minutes.
- Add the onions,thyme and parsley and continue to cook for another 3 – 4 minutes.
- Add the garlic, cream of chicken soup, water and salt and pepper.
- Bring to a simmer and cook for 15 – 20 minutes until tender.
- Remove the chicken and onions from the soup.
- Season the soup with lemon juice.
- In a bowl, mix the chicken with the leeks and mushrooms.
- Place in a 9 inch pie shell.
- Moisten with half the sauce.
- Cover with top crust, and place in a preheated 400 degree oven with a piece of foil over the pie for 15 minutes.
- Remove foil, reduce heat to 375 degrees and.
- Bake for 20 – 25 minutes.
- Note: Do not use more than 1/2 of the sauce in the pie as it will percolate up onto the top crust. Save any left over sauce and filling for lunch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 773.52 Kcal (3239 kJ) | ||
| Calories from fat | 415.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.14g | 71% | |
|---|---|---|---|
| Cholesterol | 54.27mg | 18% | |
| Sodium | 1066.37mg | 44% | |
| Potassium | 436.93mg | 9% | |
| Total Carbs | 64.62g | 22% | |
| Sugars | 2.04g | 8% | |
| Dietary Fiber | 5.02g | 20% | |
| Protein | 26.63g | 53% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 4.8mg | 27% | |
| Calcium | 41.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 253.93 Kcal (1063 kJ) | ||
| Calories from fat | 136.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.15g | 71% | |
|---|---|---|---|
| Cholesterol | 17.82mg | 18% | |
| Sodium | 350.07mg | 44% | |
| Potassium | 143.44mg | 9% | |
| Total Carbs | 21.21g | 22% | |
| Sugars | 0.67g | 8% | |
| Dietary Fiber | 1.65g | 20% | |
| Protein | 8.74g | 53% | |
| Vitamin C | 2.2mg | 11% | |
| Iron | 1.6mg | 27% | |
| Calcium | 13.6mg | 4% | |
* 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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