Directions:
- Preheat oven to 350 degrees. Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in chicken, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 796.04 Kcal (3333 kJ) | ||
| Calories from fat | 395.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.97g | 68% | |
|---|---|---|---|
| Cholesterol | 169.86mg | 57% | |
| Sodium | 998.03mg | 42% | |
| Potassium | 1064.39mg | 23% | |
| Total Carbs | 62.87g | 21% | |
| Sugars | 12.28g | 49% | |
| Dietary Fiber | 7.9g | 32% | |
| Protein | 37.34g | 75% | |
| Vitamin C | 16mg | 27% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 4.5mg | 25% | |
| Calcium | 120.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 126.64 Kcal (530 kJ) | ||
| Calories from fat | 62.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 68% | |
|---|---|---|---|
| Cholesterol | 27.02mg | 57% | |
| Sodium | 158.77mg | 42% | |
| Potassium | 169.33mg | 23% | |
| Total Carbs | 10g | 21% | |
| Sugars | 1.95g | 49% | |
| Dietary Fiber | 1.26g | 32% | |
| Protein | 5.94g | 75% | |
| Vitamin C | 2.5mg | 27% | |
| Vitamin A | 0.2mg | 39% | |
| Iron | 0.7mg | 25% | |
| Calcium | 19.1mg | 12% | |
* 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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