Ingredients:
- pastry for a double-crust 9-inch pie
- 1 (10 oz) package frozen peas and carrots, cooked and drained (i have started using about 1/2 a package)
Directions:
- Heat oven to 425 degrees.
- Prepare pastry, cut top into lattice strips.
- (I use just a regular pie top with slits cut in it. It's quicker).
- Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme.
- Cook, stirring until mixture is smooth and bubbly.
- Remove from heat.
- Stir in chicken broth and cream.
- Heat to boiling, stirring constantly.
- Boil and stir for one minute.
- Stir in chicken and vegetables.
- Pour into pastry lined pie pan.
- Cover with lattice top.
- Cover edge with 2-3 inch strips of foil to prevent excessive browning.
- Remove foil for the last 15 minutes of baking.
- Bake for 35 to 40 or until crust is brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.69 Kcal (962 kJ) | ||
| Calories from fat | 144.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.1g | 25% | |
|---|---|---|---|
| Cholesterol | 33.07mg | 11% | |
| Sodium | 729.13mg | 30% | |
| Potassium | 217.79mg | 5% | |
| Total Carbs | 12.59g | 4% | |
| Sugars | 2.22g | 9% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 9.61g | 19% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 1mg | 6% | |
| Calcium | 21.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 212.44 Kcal (889 kJ) | ||
| Calories from fat | 133.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.89g | 25% | |
|---|---|---|---|
| Cholesterol | 30.58mg | 11% | |
| Sodium | 674.37mg | 30% | |
| Potassium | 201.43mg | 5% | |
| Total Carbs | 11.64g | 4% | |
| Sugars | 2.05g | 9% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 8.89g | 19% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 1mg | 6% | |
| Calcium | 19.7mg | 2% | |
* 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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