Directions:
- Cut crusts off bread.
- Using a rolling pin, roll each slice to 1/4 inch thickness.
- Fit each into lightly greased 6 oz custard cup or jumbo muffin pan.
- Bake in centre of 375 degree Fahrenheit oven until golden brown, about 8 minutes.
- Meanwhile, in a large saucepan, melt butter over medium heat; cook onion, carrot, celery, red pepper, salt, pepper, and thyme, stirring occasionally, until onion is softened, about 2 minutes.
- Add flour; cook, stirring constantly, for 1 minute.
- Whisk in stock, milk and vinegar; cook, whisking often, until thick enough to coat back of spoon, about 10 minutes.
- Add chicken and peas; cook until bubbly and peas are tender, about 3 minutes.
- Spoon into toast cups just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 681.61 Kcal (2854 kJ) | ||
| Calories from fat | 289.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.15g | 49% | |
|---|---|---|---|
| Cholesterol | 70.06mg | 23% | |
| Sodium | 1726.7mg | 72% | |
| Potassium | 835.58mg | 18% | |
| Total Carbs | 66.92g | 22% | |
| Sugars | 12.92g | 52% | |
| Dietary Fiber | 6g | 24% | |
| Protein | 31.4g | 63% | |
| Vitamin C | 33.2mg | 55% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4.4mg | 25% | |
| Calcium | 212.4mg | 21% | |
| Amount Per 100 g | |||
| Calories | 149.36 Kcal (625 kJ) | ||
| Calories from fat | 63.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 49% | |
|---|---|---|---|
| Cholesterol | 15.35mg | 23% | |
| Sodium | 378.37mg | 72% | |
| Potassium | 183.1mg | 18% | |
| Total Carbs | 14.67g | 22% | |
| Sugars | 2.83g | 52% | |
| Dietary Fiber | 1.32g | 24% | |
| Protein | 6.88g | 63% | |
| Vitamin C | 7.3mg | 55% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1mg | 25% | |
| Calcium | 46.5mg | 21% | |
* 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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