Directions:
- Cook chicken, onion,carrots, and peas in 2 cups simmering salted water and wine until tender, about 20 minutes. Drain, reserving broth. Cut chicken into pieces. In a large skillet, melt butter. Blend in flour, salt and Kitchen Bouquet. Add reserved broth all at once. Cook and stir until bubbly and thick. Stir in chicken and vegetables and pour into 2-quart casserole.fit and shape pie crust to cover casserole. Brush with Kitchen Bouquet. Bake at 375 for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 386.89 Kcal (1620 kJ) | ||
| Calories from fat | 194.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.63g | 33% | |
|---|---|---|---|
| Cholesterol | 59.03mg | 20% | |
| Sodium | 680.12mg | 28% | |
| Potassium | 254mg | 5% | |
| Total Carbs | 29.23g | 10% | |
| Sugars | 1.94g | 8% | |
| Dietary Fiber | 2.89g | 12% | |
| Protein | 13.67g | 27% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 46.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 250.87 Kcal (1050 kJ) | ||
| Calories from fat | 126.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.03g | 33% | |
|---|---|---|---|
| Cholesterol | 38.28mg | 20% | |
| Sodium | 441mg | 28% | |
| Potassium | 164.7mg | 5% | |
| Total Carbs | 18.96g | 10% | |
| Sugars | 1.26g | 8% | |
| Dietary Fiber | 1.87g | 12% | |
| Protein | 8.86g | 27% | |
| Vitamin C | 5.2mg | 13% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 8% | |
| Calcium | 29.9mg | 5% | |
* 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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