Directions:
- Place potato and carrot in a small saucepan. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain and set aside.
- In a large skillet, melt butter. Stir in flour until smooth. Gradually whisk in milk. Add bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and potato mixture; heat through. Serve with biscuits. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1606.57 Kcal (6726 kJ) | ||
| Calories from fat | 566.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.96g | 97% | |
|---|---|---|---|
| Cholesterol | 89.17mg | 30% | |
| Sodium | 4343.74mg | 181% | |
| Potassium | 1232.23mg | 26% | |
| Total Carbs | 209g | 70% | |
| Sugars | 41.58g | 166% | |
| Dietary Fiber | 9.52g | 38% | |
| Protein | 45.78g | 92% | |
| Vitamin C | 9.3mg | 16% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 9.8mg | 54% | |
| Calcium | 645.9mg | 65% | |
| Amount Per 100 g | |||
| Calories | 250.26 Kcal (1048 kJ) | ||
| Calories from fat | 88.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.81g | 97% | |
|---|---|---|---|
| Cholesterol | 13.89mg | 30% | |
| Sodium | 676.65mg | 181% | |
| Potassium | 191.95mg | 26% | |
| Total Carbs | 32.56g | 70% | |
| Sugars | 6.48g | 166% | |
| Dietary Fiber | 1.48g | 38% | |
| Protein | 7.13g | 92% | |
| Vitamin C | 1.4mg | 16% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 1.5mg | 54% | |
| Calcium | 100.6mg | 65% | |
* 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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