Directions:
- Heat butter over low heat until melted.
- Blend in flour, onion, salt and pepper.
- Cook over low heat, stirring constantly until smooth and bubbly.
- Remove from heat.
- Stir in broth and milk.
- Heat to boiling; stirring constantly. Boil and stir one minute.
- Stir in chicken and veggies. (Add in 1 - 2 diced cooked potatoes if you like!).
- Reserve.
- Line pie plate with prepared bottom crust.
- Pour in filling.
- Top with top crust. Cut slits in center to vent. Flute edges.
- Cook uncovered in 425°F oven until crust is brown; approximately 30-35 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 524.35 Kcal (2195 kJ) | ||
| Calories from fat | 309.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.34g | 53% | |
|---|---|---|---|
| Cholesterol | 34.46mg | 11% | |
| Sodium | 1171.06mg | 49% | |
| Potassium | 386.73mg | 8% | |
| Total Carbs | 40.53g | 14% | |
| Sugars | 1.72g | 7% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 14.96g | 30% | |
| Vitamin C | 6.9mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.9mg | 10% | |
| Calcium | 84.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 197.08 Kcal (825 kJ) | ||
| Calories from fat | 116.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.91g | 53% | |
|---|---|---|---|
| Cholesterol | 12.95mg | 11% | |
| Sodium | 440.16mg | 49% | |
| Potassium | 145.36mg | 8% | |
| Total Carbs | 15.23g | 14% | |
| Sugars | 0.65g | 7% | |
| Dietary Fiber | 0.49g | 5% | |
| Protein | 5.62g | 30% | |
| Vitamin C | 2.6mg | 12% | |
| Iron | 0.7mg | 10% | |
| Calcium | 31.8mg | 8% | |
* 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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