Directions:
- Melt butter and saute' onion, carrots, celery and peas. Add chicken and combine. Add flour, stir and cook for a couple of minutes. Pour in chicken broth, stirring constantly, add bouillon and wine. Add cream. Allow to thicken, add spices.
- Freeze for later use or bake topped with pie crust at 400 for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 604.75 Kcal (2532 kJ) | ||
| Calories from fat | 351.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.04g | 60% | |
|---|---|---|---|
| Cholesterol | 84.55mg | 28% | |
| Sodium | 1949.66mg | 81% | |
| Potassium | 871.54mg | 19% | |
| Total Carbs | 36.21g | 12% | |
| Sugars | 7.61g | 30% | |
| Dietary Fiber | 4.04g | 16% | |
| Protein | 22.75g | 46% | |
| Vitamin C | 16.4mg | 27% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 1.8mg | 10% | |
| Calcium | 159.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 123.7 Kcal (518 kJ) | ||
| Calories from fat | 71.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.98g | 60% | |
|---|---|---|---|
| Cholesterol | 17.3mg | 28% | |
| Sodium | 398.8mg | 81% | |
| Potassium | 178.27mg | 19% | |
| Total Carbs | 7.41g | 12% | |
| Sugars | 1.56g | 30% | |
| Dietary Fiber | 0.83g | 16% | |
| Protein | 4.65g | 46% | |
| Vitamin C | 3.3mg | 27% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 0.4mg | 10% | |
| Calcium | 32.7mg | 16% | |
* 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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