Directions:
- Melt butter in a large skillet.Add onion, celery and leeks. Saute until tender (10-15 minutes on medium heat).
- Add cubed chicken meat and continue cooking until chicken is tender.
- Sprinkle with flour and stir well. Add stock, parsley, salt, pepper and thyme.
- Bring to a boil and cook for 3-5 minutes. Remove from heat and let cool slightly.
- Preheat oven to 400º F.
- Line a 2 quart casserole dish at least 2 deep with pie crust. Spoon in filling. Top with more crust. Cut hole in top. Brush with egg.
- Bake 25-30 minutes until crust is golden brown and filling is hot.
- Allow pie to rest 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.06 Kcal (1516 kJ) | ||
| Calories from fat | 190.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.11g | 32% | |
|---|---|---|---|
| Cholesterol | 62.89mg | 21% | |
| Sodium | 1131.57mg | 47% | |
| Potassium | 306.44mg | 7% | |
| Total Carbs | 27.06g | 9% | |
| Sugars | 1.75g | 7% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 17.06g | 34% | |
| Vitamin C | 4.5mg | 8% | |
| Iron | 2.1mg | 11% | |
| Calcium | 32.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 190.11 Kcal (796 kJ) | ||
| Calories from fat | 99.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.09g | 32% | |
|---|---|---|---|
| Cholesterol | 33.02mg | 21% | |
| Sodium | 594.16mg | 47% | |
| Potassium | 160.91mg | 7% | |
| Total Carbs | 14.21g | 9% | |
| Sugars | 0.92g | 7% | |
| Dietary Fiber | 1.19g | 9% | |
| Protein | 8.96g | 34% | |
| Vitamin C | 2.4mg | 8% | |
| Iron | 1.1mg | 11% | |
| Calcium | 17.2mg | 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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