Directions:
- Place 2 tbsp butter, chicken, veggies & seasonings in large pot, Cover with cold water and bring to a simmer. Continue to simmer till juices in chicken are clear & veggies tender, 10-15 minutes.
- With slotted spoon, divide filling into separate bowls OR dump into a pie plate. Pour cooking juices into measuring cup to get 2 cups.
- Put 3 tbsp of butter in hot, empty pot.
- Add 1/3 c of flour and cook till bubbly.
- Add in cooking liquid and bring to a simmer, cook until thickened.
- Pour over veggies
- Top with pastry dough pinching edges.
- Vent with holes and bake at 350 for 20 mins or until golden & bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 559.7 Kcal (2343 kJ) | ||
| Calories from fat | 304.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.79g | 52% | |
|---|---|---|---|
| Cholesterol | 87.42mg | 29% | |
| Sodium | 879.64mg | 37% | |
| Potassium | 684.84mg | 15% | |
| Total Carbs | 40.68g | 14% | |
| Sugars | 4.95g | 20% | |
| Dietary Fiber | 4.82g | 19% | |
| Protein | 24.67g | 49% | |
| Vitamin C | 6.4mg | 11% | |
| Vitamin A | 1.1mg | 36% | |
| Iron | 2.3mg | 13% | |
| Calcium | 81.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 141.2 Kcal (591 kJ) | ||
| Calories from fat | 76.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.52g | 52% | |
|---|---|---|---|
| Cholesterol | 22.05mg | 29% | |
| Sodium | 221.92mg | 37% | |
| Potassium | 172.77mg | 15% | |
| Total Carbs | 10.26g | 14% | |
| Sugars | 1.25g | 20% | |
| Dietary Fiber | 1.22g | 19% | |
| Protein | 6.22g | 49% | |
| Vitamin C | 1.6mg | 11% | |
| Vitamin A | 0.3mg | 36% | |
| Iron | 0.6mg | 13% | |
| Calcium | 20.6mg | 8% | |
* 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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