Directions:
- Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas.
- Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry.
- Bake at 350° for 50 minutes or until crust is golden and filling is bubbly. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 933.03 Kcal (3906 kJ) | ||
| Calories from fat | 491.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.58g | 84% | |
|---|---|---|---|
| Cholesterol | 52mg | 17% | |
| Sodium | 1337.42mg | 56% | |
| Potassium | 972.74mg | 21% | |
| Total Carbs | 85.01g | 28% | |
| Sugars | 9.51g | 38% | |
| Dietary Fiber | 9.71g | 39% | |
| Protein | 28.1g | 56% | |
| Vitamin C | 14.4mg | 24% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 5.6mg | 31% | |
| Calcium | 101mg | 10% | |
| Amount Per 100 g | |||
| Calories | 204.62 Kcal (857 kJ) | ||
| Calories from fat | 107.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.97g | 84% | |
|---|---|---|---|
| Cholesterol | 11.4mg | 17% | |
| Sodium | 293.31mg | 56% | |
| Potassium | 213.33mg | 21% | |
| Total Carbs | 18.64g | 28% | |
| Sugars | 2.08g | 38% | |
| Dietary Fiber | 2.13g | 39% | |
| Protein | 6.16g | 56% | |
| Vitamin C | 3.2mg | 24% | |
| Vitamin A | 0.3mg | 42% | |
| Iron | 1.2mg | 31% | |
| Calcium | 22.2mg | 10% | |
* 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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