Directions:
- Fill large saucepan with water; boil potatoes and carrots until just tender, about five minutes.
- Drain; shock with cold water and allow draining.
- In large mixing bowl, combine soup, stock and seasonings; add in vegetables and chicken and stir well.
- Pour into greased 13 x 9 – inch baking dish.
- Bake at 350 for 55-60 minutes or until hot.
- In separate bowl, combine flour, baking powder and salt.
- Cut in shortening until mixture resembles small peas.
- Add milk; knead dough on lightly floured surface.
- Shape dough into 13 x 9 – inch shape.
- Top baked filling; bake additional 20 – 25 minutes at 425 F or until topping is browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 645.3 Kcal (2702 kJ) | ||
| Calories from fat | 277 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.78g | 47% | |
|---|---|---|---|
| Cholesterol | 39.91mg | 13% | |
| Sodium | 1657.01mg | 69% | |
| Potassium | 865.78mg | 18% | |
| Total Carbs | 75.66g | 25% | |
| Sugars | 8.76g | 35% | |
| Dietary Fiber | 8.49g | 34% | |
| Protein | 18.23g | 36% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 5mg | 28% | |
| Calcium | 314.6mg | 31% | |
| Amount Per 100 g | |||
| Calories | 204.9 Kcal (858 kJ) | ||
| Calories from fat | 87.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.77g | 47% | |
|---|---|---|---|
| Cholesterol | 12.67mg | 13% | |
| Sodium | 526.15mg | 69% | |
| Potassium | 274.91mg | 18% | |
| Total Carbs | 24.03g | 25% | |
| Sugars | 2.78g | 35% | |
| Dietary Fiber | 2.69g | 34% | |
| Protein | 5.79g | 36% | |
| Vitamin C | 2.3mg | 12% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 1.6mg | 28% | |
| Calcium | 99.9mg | 31% | |
* 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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