Directions:
- Spray a 9x13 glass or ceramic baking dish with cooking oil.
- Unroll and cut one pie crust in half and place each half in bottom of dish with straight edges coming up on both sides. Cut a second rolled pie crust into quarters. Use 1/4 for each end of dish to complete the bottom crust. Press seams together.
- Saute onions, carrots and celerly in large pan with a tsp of butter or olive oil until tender.
- In a very large bowl, mix together chicken, potatoes, peas, sauted onion mix, canned soup & broth. Pour in baking dish and spread out evenly.
- Sprinkle seasonings atop of mixture.
- Place remaining pie crust on top in the same order as you did on bottom. No need to press seams together. The holes will create vents for the steam.
- Bake in over 375 degrees ~ 30 minutes til crust is done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 394.12 Kcal (1650 kJ) | ||
| Calories from fat | 210.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.37g | 36% | |
|---|---|---|---|
| Cholesterol | 24.04mg | 8% | |
| Sodium | 543.44mg | 23% | |
| Potassium | 376.21mg | 8% | |
| Total Carbs | 34.87g | 12% | |
| Sugars | 4.36g | 17% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 12.11g | 24% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 2.4mg | 13% | |
| Calcium | 37.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 241.85 Kcal (1013 kJ) | ||
| Calories from fat | 129.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.34g | 36% | |
|---|---|---|---|
| Cholesterol | 14.75mg | 8% | |
| Sodium | 333.48mg | 23% | |
| Potassium | 230.86mg | 8% | |
| Total Carbs | 21.4g | 12% | |
| Sugars | 2.68g | 17% | |
| Dietary Fiber | 1.82g | 12% | |
| Protein | 7.43g | 24% | |
| Vitamin C | 3.7mg | 10% | |
| Vitamin A | 0.3mg | 15% | |
| Iron | 1.5mg | 13% | |
| Calcium | 23.2mg | 4% | |
* 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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