Directions:
- Preheat oven to 425.
- Heat buttter in 3 quart saucepan over medium heat until melted; stir in flour and spices.
- Cook, stirring constantly, until mixture is smooth and bubbly.
- Carefully add chicken broth and half-n-half in a thin stream while stirring to incorporate.
- Stir constantly until thickened and beginning to bubble.
- Add vegetables and chicken. Mix. Remove from heat.
- Pour chicken mixture into bottom pie shell.
- Cover with top pie shell. Seal edges; prick steam holes.
- Bake 35 to 40 minutes, until lightly browned and bubbly/steaming.
- Let stand a few minutes before cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 535.15 Kcal (2241 kJ) | ||
| Calories from fat | 292.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.54g | 50% | |
|---|---|---|---|
| Cholesterol | 69.05mg | 23% | |
| Sodium | 961.57mg | 40% | |
| Potassium | 366.52mg | 8% | |
| Total Carbs | 42.93g | 14% | |
| Sugars | 3.66g | 15% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 18.37g | 37% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.7mg | 15% | |
| Calcium | 70.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 234.25 Kcal (981 kJ) | ||
| Calories from fat | 128.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.24g | 50% | |
|---|---|---|---|
| Cholesterol | 30.22mg | 23% | |
| Sodium | 420.91mg | 40% | |
| Potassium | 160.44mg | 8% | |
| Total Carbs | 18.79g | 14% | |
| Sugars | 1.6g | 15% | |
| Dietary Fiber | 0.96g | 9% | |
| Protein | 8.04g | 37% | |
| Vitamin C | 2.6mg | 10% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.2mg | 15% | |
| Calcium | 30.9mg | 7% | |
* 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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