Directions:
- Defrost pie crusts, poke holes in bottom and sides of one.
- Preheat oven to 425.
- Place chicken, carrots, peas, potato and onion in bottom crust.
- Make the sauce- melt the butter, then add the flour and blend thoroughly.
- Slowly add the broth, salt and pepper and blend until mixture thickens.
- Pour over the chicken mixture in the crust and seal with the top crust.
- Use a sharp knife to make a couple of slits in the top.
- Bake at 425 for 25-30 minutes.
- If crust gets too dark cover with foil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 403.23 Kcal (1688 kJ) | ||
| Calories from fat | 190.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.14g | 33% | |
|---|---|---|---|
| Cholesterol | 46.5mg | 16% | |
| Sodium | 1442.55mg | 60% | |
| Potassium | 367.83mg | 8% | |
| Total Carbs | 38.57g | 13% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 3.36g | 13% | |
| Protein | 12.38g | 25% | |
| Vitamin C | 10.7mg | 18% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 2mg | 11% | |
| Calcium | 60mg | 6% | |
| Amount Per 100 g | |||
| Calories | 144.8 Kcal (606 kJ) | ||
| Calories from fat | 68.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.59g | 33% | |
|---|---|---|---|
| Cholesterol | 16.7mg | 16% | |
| Sodium | 518.04mg | 60% | |
| Potassium | 132.09mg | 8% | |
| Total Carbs | 13.85g | 13% | |
| Sugars | 0.71g | 8% | |
| Dietary Fiber | 1.21g | 13% | |
| Protein | 4.45g | 25% | |
| Vitamin C | 3.8mg | 18% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.7mg | 11% | |
| Calcium | 21.6mg | 6% | |
* 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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