Directions:
- Boil chicken for 20-25 minutes until cooked through. Let cool. cut into chunks and set aside.
- Preheat oven to 400°F.
- Pour broth into a large stock pot and bring to simmer. Add spices (tarragon, pepper, salt).
- Add onions and celery and simmer for 5 minutes.
- Add potatoes and carrots. Simmer 10 minutes.
- Drain veggies and save broth. Put broth into separate pot and bring to simmer.
- Add butter and flour, whisking until it starts to thicken. Add cream and bring to boil.
- Place chicken chunks and peas on the bottom of a 2 1/2 quart casserole dish. Cover with the rest of the veggie mixture. Pour thickened broth/cream over the top.
- Top with premade pie crust. Poke holes to avoid spillage.
- Bake at 400°F for 30-40 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 498.2 Kcal (2086 kJ) | ||
| Calories from fat | 96.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.75g | 17% | |
|---|---|---|---|
| Cholesterol | 91.25mg | 30% | |
| Sodium | 2007.07mg | 84% | |
| Potassium | 1536.82mg | 33% | |
| Total Carbs | 62.75g | 21% | |
| Sugars | 21.7g | 87% | |
| Dietary Fiber | 12.54g | 50% | |
| Protein | 36.73g | 73% | |
| Vitamin C | 49.3mg | 82% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 2.2mg | 12% | |
| Calcium | 175.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 55.33 Kcal (232 kJ) | ||
| Calories from fat | 10.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.19g | 17% | |
|---|---|---|---|
| Cholesterol | 10.13mg | 30% | |
| Sodium | 222.89mg | 84% | |
| Potassium | 170.66mg | 33% | |
| Total Carbs | 6.97g | 21% | |
| Sugars | 2.41g | 87% | |
| Dietary Fiber | 1.39g | 50% | |
| Protein | 4.08g | 73% | |
| Vitamin C | 5.5mg | 82% | |
| Vitamin A | 0.1mg | 28% | |
| Iron | 0.2mg | 12% | |
| Calcium | 19.5mg | 18% | |
* 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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