Directions:
- Preheat the oven to 425°F.
- Combine the soup, milk, chicken, and peas & carrots in a large bowl.
- Pour the filling mixture into a 9-inch deep-dish pie plate; cover with the pie crust and press the edges to seal; make several slits in the crust for venting.
- To avoid spills, place on a baking sheet and bake for 40 to 45 minutes or until heated through and the crust is golden; let sit for 5 minutes then cut into wedges and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 346.2 Kcal (1449 kJ) | ||
| Calories from fat | 173.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.27g | 30% | |
|---|---|---|---|
| Cholesterol | 40.36mg | 13% | |
| Sodium | 544.55mg | 23% | |
| Potassium | 234.95mg | 5% | |
| Total Carbs | 27.37g | 9% | |
| Sugars | 0.6g | 2% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 16.14g | 32% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.7mg | 10% | |
| Calcium | 25.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 270.76 Kcal (1134 kJ) | ||
| Calories from fat | 135.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.07g | 30% | |
|---|---|---|---|
| Cholesterol | 31.57mg | 13% | |
| Sodium | 425.89mg | 23% | |
| Potassium | 183.75mg | 5% | |
| Total Carbs | 21.41g | 9% | |
| Sugars | 0.47g | 2% | |
| Dietary Fiber | 0.74g | 4% | |
| Protein | 12.63g | 32% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.4mg | 10% | |
| Calcium | 20.2mg | 3% | |
* 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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