Directions:
- Heat oven to 425.
- Prepare pie crust for a two-crust pie.
- In a medium saucepan, melt margarine over medium heat.
- Add onion; cook two minutes or until tender.
- Stir in flour, salt and pepper until well blended.
- Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
- Add chicken and mixed vegetables, remove from heat.
- Spoon chicken mixture into crust-lined pan.
- Top with second crust and flute; cut slits in several places.
- Bake at 425 for 30-40 minutes or until crust is golden brown.
- Let stand 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1288.43 Kcal (5394 kJ) | ||
| Calories from fat | 720.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 80.05g | 123% | |
|---|---|---|---|
| Cholesterol | 70.77mg | 24% | |
| Sodium | 2295.89mg | 96% | |
| Potassium | 942.27mg | 20% | |
| Total Carbs | 110.74g | 37% | |
| Sugars | 2.58g | 10% | |
| Dietary Fiber | 8.69g | 35% | |
| Protein | 34.32g | 69% | |
| Vitamin C | 18.9mg | 32% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 4.7mg | 26% | |
| Calcium | 168.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 223.31 Kcal (935 kJ) | ||
| Calories from fat | 124.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.87g | 123% | |
|---|---|---|---|
| Cholesterol | 12.27mg | 24% | |
| Sodium | 397.92mg | 96% | |
| Potassium | 163.31mg | 20% | |
| Total Carbs | 19.19g | 37% | |
| Sugars | 0.45g | 10% | |
| Dietary Fiber | 1.51g | 35% | |
| Protein | 5.95g | 69% | |
| Vitamin C | 3.3mg | 32% | |
| Iron | 0.8mg | 26% | |
| Calcium | 29.2mg | 17% | |
* 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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