Directions:
- Preheat oven to 425°F. Place crust on work surface. Press out fold lines; pinch to seal any cracks. Cut out 2 pastry rounds to fit top of two 2-cup ramekins. Arrange crusts on baking sheet. Pierce with fork. Bake crusts until golden, about 8 minutes.
- Meanwhile, combine flour and 1/2 teaspoon sage in medium bowl. Season chicken with salt and pepper. Add chicken to flour; toss to coat. Melt butter in heavy large skillet oven medium-high heat. Add chicken and any remaining flour to skillet and stir until chicken is brown, about 5 minutes. Mix in broth, vegetables and 1 teaspoon sage. Bring to boil, scraping up any browned bits. Reduce heat, cover skillet and simmer until chicken is cooked through, about 8 minutes. Season with salt and pepper.
- Transfer filling to ramekins. Top with crusts and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1099.71 Kcal (4604 kJ) | ||
| Calories from fat | 481.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.48g | 82% | |
|---|---|---|---|
| Cholesterol | 157.97mg | 53% | |
| Sodium | 1576.46mg | 66% | |
| Potassium | 1004.68mg | 21% | |
| Total Carbs | 89.09g | 30% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 9.83g | 39% | |
| Protein | 66.47g | 133% | |
| Vitamin C | 17.9mg | 30% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.5mg | 25% | |
| Calcium | 91.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 196.14 Kcal (821 kJ) | ||
| Calories from fat | 85.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.54g | 82% | |
|---|---|---|---|
| Cholesterol | 28.17mg | 53% | |
| Sodium | 281.17mg | 66% | |
| Potassium | 179.19mg | 21% | |
| Total Carbs | 15.89g | 30% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 1.75g | 39% | |
| Protein | 11.85g | 133% | |
| Vitamin C | 3.2mg | 30% | |
| Iron | 0.8mg | 25% | |
| Calcium | 16.4mg | 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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