Directions:
- Remove pie crusts from refrigerator, let stand 15 minutes on counter.
- Simmer veggies, soup, chicken, milk, salt/pepper, and onions on low
- Place one pie crust in pie plate. Add chicken and vegetable mixture.
- Place second pie crust over pie, fold over edges and pinch with fork.
- Cut top crust to vent.
- Bake at 350 degrees for 30-35 minutes, or until crust is golden.
- Cool for 10 minutes before cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1834.84 Kcal (7682 kJ) | ||
| Calories from fat | 953.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 105.91g | 163% | |
|---|---|---|---|
| Cholesterol | 77.05mg | 26% | |
| Sodium | 5594.88mg | 233% | |
| Potassium | 998.43mg | 21% | |
| Total Carbs | 185.3g | 62% | |
| Sugars | 16.69g | 67% | |
| Dietary Fiber | 6.9g | 28% | |
| Protein | 33.21g | 66% | |
| Vitamin C | 9.6mg | 16% | |
| Iron | 9.1mg | 51% | |
| Calcium | 305.3mg | 31% | |
| Amount Per 100 g | |||
| Calories | 161.3 Kcal (675 kJ) | ||
| Calories from fat | 83.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.31g | 163% | |
|---|---|---|---|
| Cholesterol | 6.77mg | 26% | |
| Sodium | 491.86mg | 233% | |
| Potassium | 87.77mg | 21% | |
| Total Carbs | 16.29g | 62% | |
| Sugars | 1.47g | 67% | |
| Dietary Fiber | 0.61g | 28% | |
| Protein | 2.92g | 66% | |
| Vitamin C | 0.8mg | 16% | |
| Iron | 0.8mg | 51% | |
| Calcium | 26.8mg | 31% | |
* 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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