Directions:
- Heat oven to 425°F.
- Rinse frozen peas and carrots in cold water to separate; drain.
- Melt butter in 2-quart saucepan over medium heat.
- Stir in flour, onion, salt and pepper.
- Cook, stirring constantly, until mixture is bubbly; remove from heat.
- Stir in broth and milk.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in chicken and peas and carrots; remove from heat.
- Roll one pastry to 12-inch circle.
- Place in ungreased 9x9x2-inch pan.
- Pour chicken mixture into pastry-lined pan.
- Place remaining circle over chicken mixture; roll other pastry into 12-inch circle; place over chicken mixture.
- Turn edges of pastry under and flute.
- Bake about 35 minutes or until golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.65 Kcal (1514 kJ) | ||
| Calories from fat | 248.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.56g | 42% | |
|---|---|---|---|
| Cholesterol | 124.99mg | 42% | |
| Sodium | 558.22mg | 23% | |
| Potassium | 330.3mg | 7% | |
| Total Carbs | 5.29g | 2% | |
| Sugars | 1.96g | 8% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 20.94g | 42% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 56.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 153.46 Kcal (643 kJ) | ||
| Calories from fat | 105.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.7g | 42% | |
|---|---|---|---|
| Cholesterol | 53.03mg | 42% | |
| Sodium | 236.86mg | 23% | |
| Potassium | 140.15mg | 7% | |
| Total Carbs | 2.25g | 2% | |
| Sugars | 0.83g | 8% | |
| Dietary Fiber | 0.23g | 2% | |
| Protein | 8.89g | 42% | |
| Vitamin C | 4mg | 16% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 7% | |
| Calcium | 24mg | 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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