Directions:
- In a medium saucepan, saute celery and onion in butter until tender. Add 2 cups water, chicken, vegetables, noodles, bouillon and pepper. Cook, uncovered, over medium heat for 5 minutes or just until noodles are tender, stirring occasionally. Combine cornstarch and remaining water; add to saucepan. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly.
- Pour into an ungreased 10-in. pie plate. Roll out pastry to fit plate; place over filling. Cut several 1-in. slits in the top.
- Bake at 350° for 45-55 minutes or until lightly browned. Let stand for 5 minutes before serving. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 417.26 Kcal (1747 kJ) | ||
| Calories from fat | 237.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.41g | 41% | |
|---|---|---|---|
| Cholesterol | 39.73mg | 13% | |
| Sodium | 745.26mg | 31% | |
| Potassium | 327.73mg | 7% | |
| Total Carbs | 33.54g | 11% | |
| Sugars | 0.87g | 3% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 13.12g | 26% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 2.2mg | 12% | |
| Calcium | 46.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 162.65 Kcal (681 kJ) | ||
| Calories from fat | 92.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.3g | 41% | |
|---|---|---|---|
| Cholesterol | 15.49mg | 13% | |
| Sodium | 290.5mg | 31% | |
| Potassium | 127.75mg | 7% | |
| Total Carbs | 13.08g | 11% | |
| Sugars | 0.34g | 3% | |
| Dietary Fiber | 1.25g | 13% | |
| Protein | 5.12g | 26% | |
| Vitamin C | 1.9mg | 8% | |
| Iron | 0.8mg | 12% | |
| Calcium | 18.1mg | 5% | |
* 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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