Directions:
- Bring the stock to a simmer and add carrots. Cook for 5 minutes. Add the celery and peas and cook another 3 to 4 minutes. Drain veggies, reserving broth.
- Melt butter and sprinkle in the flour, using a whisk. Cook over low heat 2-3 minutes, then slowly whisk in the reserved broth, stirring constantly. Raise the heat a bit and bring to a simmer, stirring, and cook 4-5 minutes. Add the cream and cook another 5 minutes to thicken. Stir in the herbs and add the chicken and vegetables and mix.
- Pour the creamed chicken into a 9x13 pan (or reserve half and freeze for another day like I did). Top with a pie crust or biscuits, making sure to leave some vents. Cook at 400 for 25-30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.17 Kcal (1613 kJ) | ||
| Calories from fat | 235.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.21g | 40% | |
|---|---|---|---|
| Cholesterol | 61.55mg | 21% | |
| Sodium | 619.71mg | 26% | |
| Potassium | 478.56mg | 10% | |
| Total Carbs | 24.93g | 8% | |
| Sugars | 4.42g | 18% | |
| Dietary Fiber | 3.04g | 12% | |
| Protein | 14.23g | 28% | |
| Vitamin C | 10.1mg | 17% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.2mg | 7% | |
| Calcium | 91.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 155.45 Kcal (651 kJ) | ||
| Calories from fat | 95.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.58g | 40% | |
|---|---|---|---|
| Cholesterol | 24.84mg | 21% | |
| Sodium | 250.11mg | 26% | |
| Potassium | 193.14mg | 10% | |
| Total Carbs | 10.06g | 8% | |
| Sugars | 1.78g | 18% | |
| Dietary Fiber | 1.23g | 12% | |
| Protein | 5.74g | 28% | |
| Vitamin C | 4.1mg | 17% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.5mg | 7% | |
| Calcium | 37mg | 9% | |
* 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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