Directions:
- Filling: Heat butter or oil in large skillet. Saute onions 5 min., stirring frequently. Add chicken and vegetables; cook and stir 3 min. Stir in soup and milk; cook and stir until thoroughly blended and piping hot. If desired, stir in lemon zest.
- Spoon mixture into 4 foil deep dish meat pie plates or 4 individual baking dishes placed on a baking sheet.
- Topping: Combine Shreddies with butter and herbs. Sprinkle over pot pies.
- Bake at 350 degrees F (180 degrees C) for 25 min. or until filling is bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 546.49 Kcal (2288 kJ) | ||
| Calories from fat | 278.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.93g | 48% | |
|---|---|---|---|
| Cholesterol | 69.61mg | 23% | |
| Sodium | 696.31mg | 29% | |
| Potassium | 524mg | 11% | |
| Total Carbs | 52.84g | 18% | |
| Sugars | 10.43g | 42% | |
| Dietary Fiber | 6.62g | 26% | |
| Protein | 20.47g | 41% | |
| Vitamin C | 10.3mg | 17% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 6.4mg | 36% | |
| Calcium | 116.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 188.32 Kcal (788 kJ) | ||
| Calories from fat | 95.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.66g | 48% | |
|---|---|---|---|
| Cholesterol | 23.99mg | 23% | |
| Sodium | 239.95mg | 29% | |
| Potassium | 180.58mg | 11% | |
| Total Carbs | 18.21g | 18% | |
| Sugars | 3.59g | 42% | |
| Dietary Fiber | 2.28g | 26% | |
| Protein | 7.05g | 41% | |
| Vitamin C | 3.5mg | 17% | |
| Iron | 2.2mg | 36% | |
| Calcium | 40.1mg | 12% | |
* 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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