Directions:
- Melt butter in large skillet.
- Add leeks, red bell pepper and carrots.
- Saute 5 minutes.
- Add in flour, and mix well.
- Add poultry seasoning, pepper and salt.
- Mix well.
- Slowly pour in chicken broth, stirring well.
- Add half& half.
- Heat to a simmer, stirring constantly.
- Continue to cook until carrots are just tender.
- Add chicken and peas.
- Pour mixture into 9 pie plate.
- Cover with pie crust, crimping edges decoratively.
- Cut several steam holes in top of crust.
- Brush crust with beaten egg.
- Pie can be well covered and frozen for up to three weeks at this point.
- Thaw completely before baking.
- Bake at 350 degrees 45 minutes, or until top is crisp and browned and filling is bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1209.23 Kcal (5063 kJ) | ||
| Calories from fat | 635.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.65g | 109% | |
|---|---|---|---|
| Cholesterol | 145.29mg | 48% | |
| Sodium | 2342.87mg | 98% | |
| Potassium | 1147.36mg | 24% | |
| Total Carbs | 112.99g | 38% | |
| Sugars | 16.69g | 67% | |
| Dietary Fiber | 7.91g | 32% | |
| Protein | 35.78g | 72% | |
| Vitamin C | 54.8mg | 91% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 19.3mg | 107% | |
| Calcium | 231.7mg | 23% | |
| Amount Per 100 g | |||
| Calories | 168.56 Kcal (706 kJ) | ||
| Calories from fat | 88.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.85g | 109% | |
|---|---|---|---|
| Cholesterol | 20.25mg | 48% | |
| Sodium | 326.58mg | 98% | |
| Potassium | 159.93mg | 24% | |
| Total Carbs | 15.75g | 38% | |
| Sugars | 2.33g | 67% | |
| Dietary Fiber | 1.1g | 32% | |
| Protein | 4.99g | 72% | |
| Vitamin C | 7.6mg | 91% | |
| Vitamin A | 0.2mg | 44% | |
| Iron | 2.7mg | 107% | |
| Calcium | 32.3mg | 23% | |
* 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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