Directions:
- Combine first 4 ingredients; spoon into a 10- x 6- x 2-inch baking dish.
- Combine flour, salt, and pepper in a heavy saucepan. Gradually stir in milk and broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour sauce over chicken-vegetable mixture; top with Sweet Potato Crust. Turn pastry edges under; press firmly to rim of casserole to seal, and flute. (Make decorative design with excess pastry.) Cut slits in crust to allow steam to escape. Bake at 350° for 40 minutes or until crust is lightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 458.06 Kcal (1918 kJ) | ||
| Calories from fat | 243.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.05g | 42% | |
|---|---|---|---|
| Cholesterol | 63.05mg | 21% | |
| Sodium | 1223.12mg | 51% | |
| Potassium | 691.54mg | 15% | |
| Total Carbs | 33.11g | 11% | |
| Sugars | 5.49g | 22% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 22.17g | 44% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.3mg | 7% | |
| Calcium | 164.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 141.48 Kcal (592 kJ) | ||
| Calories from fat | 75.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.36g | 42% | |
|---|---|---|---|
| Cholesterol | 19.47mg | 21% | |
| Sodium | 377.79mg | 51% | |
| Potassium | 213.6mg | 15% | |
| Total Carbs | 10.23g | 11% | |
| Sugars | 1.69g | 22% | |
| Dietary Fiber | 0.57g | 7% | |
| Protein | 6.85g | 44% | |
| Vitamin C | 3.1mg | 17% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.4mg | 7% | |
| Calcium | 50.9mg | 16% | |
* 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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