Directions:
- Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add carrot, mushrooms, celery, peas, and onion. Saute 5 minutes or until vegetables are tender.
- Combine soup, water, pepper, and thyme in a medium bowl; stir well. Add vegetables and cooked chicken, stirring well.
- Spoon chicken mixture evenly into 6 (8-ounce) round baking dishes coated with cooking spray.
- Place flour in a small bowl; cut in margarine with a pastry blender until mixture is crumbly. Sprinkle milk (1 tablespoon at a time) evenly over surface, stirring with a fork until dry ingredients are moistened. Drop dough evenly by spoonfuls onto chicken mixture. Bake at 425° for 15 to 18 minutes or until crusts are golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 432.02 Kcal (1809 kJ) | ||
| Calories from fat | 166.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.53g | 29% | |
|---|---|---|---|
| Cholesterol | 53.44mg | 18% | |
| Sodium | 831.5mg | 35% | |
| Potassium | 481.27mg | 10% | |
| Total Carbs | 43.5g | 15% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 2.44g | 10% | |
| Protein | 22.84g | 46% | |
| Vitamin C | 3.9mg | 6% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 2.6mg | 14% | |
| Calcium | 131.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 153.31 Kcal (642 kJ) | ||
| Calories from fat | 59.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.58g | 29% | |
|---|---|---|---|
| Cholesterol | 18.96mg | 18% | |
| Sodium | 295.07mg | 35% | |
| Potassium | 170.79mg | 10% | |
| Total Carbs | 15.44g | 15% | |
| Sugars | 1.1g | 12% | |
| Dietary Fiber | 0.87g | 10% | |
| Protein | 8.1g | 46% | |
| Vitamin C | 1.4mg | 6% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.9mg | 14% | |
| Calcium | 46.6mg | 13% | |
* 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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