Directions:
- In a greased deep 2-1/2-qt. baking dish, combine the vegetables, chicken, onions and mushrooms; set aside. In a small saucepan, melt butter. Stir in flour and thyme until smooth. Gradually add broth and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetable mixture.
- Roll out pastry to fit top of dish. Place over filling; trim and flute edges. Cut slits in top. Bake at 450° for 18-20 minutes or until golden brown. Let stand for 5 minutes before cutting. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 565.52 Kcal (2368 kJ) | ||
| Calories from fat | 320.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.58g | 55% | |
|---|---|---|---|
| Cholesterol | 58.57mg | 20% | |
| Sodium | 812.48mg | 34% | |
| Potassium | 335.51mg | 7% | |
| Total Carbs | 44.91g | 15% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 17.43g | 35% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.2mg | 12% | |
| Calcium | 34.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 263.65 Kcal (1104 kJ) | ||
| Calories from fat | 149.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.59g | 55% | |
|---|---|---|---|
| Cholesterol | 27.31mg | 20% | |
| Sodium | 378.79mg | 34% | |
| Potassium | 156.42mg | 7% | |
| Total Carbs | 20.94g | 15% | |
| Sugars | 0.1g | 1% | |
| Dietary Fiber | 0.97g | 8% | |
| Protein | 8.13g | 35% | |
| Vitamin C | 1mg | 4% | |
| Iron | 1mg | 12% | |
| Calcium | 15.9mg | 3% | |
* 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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