Directions:
- Preheat oven to 425 degrees.
- Spray a 10-inch deep dish pie plate or three 4-inch ramekins with nonstick cooking spray.
- Melt margarine in large deep skillet over medium-high heat.
- Add chicken; cook and stir 3 minutes or until no longer pink in center.
- Sprinkle with salt.
- Add beans, bell pepper and celery; cook and stir 3 minutes.
- Sprinkle flour evenly over chicken and vegetables; cook and stir 1 minute.
- Stir in broth, half-and-half, thyme and sage; bring to a boil over high heat.
- Reduce heat to low and simmer 3 minutes or until sauce is very thick.
- Stir in onions and corn.
- Return to a simmer; cook and stir 1 minute.
- Pour into pie crust.
- Bake 20 minutes or until crust is light brown and mixture is hot and bubbly.
- Let stand 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1732.29 Kcal (7253 kJ) | ||
| Calories from fat | 997.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 110.81g | 170% | |
|---|---|---|---|
| Cholesterol | 48.01mg | 16% | |
| Sodium | 2250.61mg | 94% | |
| Potassium | 594.29mg | 13% | |
| Total Carbs | 152.13g | 51% | |
| Sugars | 3.67g | 15% | |
| Dietary Fiber | 12.39g | 50% | |
| Protein | 34.57g | 69% | |
| Vitamin C | 23.6mg | 39% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 17.4mg | 97% | |
| Calcium | 94.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 312.42 Kcal (1308 kJ) | ||
| Calories from fat | 179.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.98g | 170% | |
|---|---|---|---|
| Cholesterol | 8.66mg | 16% | |
| Sodium | 405.9mg | 94% | |
| Potassium | 107.18mg | 13% | |
| Total Carbs | 27.44g | 51% | |
| Sugars | 0.66g | 15% | |
| Dietary Fiber | 2.23g | 50% | |
| Protein | 6.23g | 69% | |
| Vitamin C | 4.3mg | 39% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 3.1mg | 97% | |
| Calcium | 17.1mg | 9% | |
* 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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