Directions:
- Heat oven to 425 degrees F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
- In medium bowl, stir together cooking sauce, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. Stir in vegetables and chicken. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 10 minutes before serving. Cut into wedges
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 638.6 Kcal (2674 kJ) | ||
| Calories from fat | 145.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.21g | 25% | |
|---|---|---|---|
| Cholesterol | 181mg | 60% | |
| Sodium | 3784.68mg | 158% | |
| Potassium | 1429.18mg | 30% | |
| Total Carbs | 54.3g | 18% | |
| Sugars | 4.91g | 20% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 65.52g | 131% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 61.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 135.31 Kcal (567 kJ) | ||
| Calories from fat | 30.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 25% | |
|---|---|---|---|
| Cholesterol | 38.35mg | 60% | |
| Sodium | 801.92mg | 158% | |
| Potassium | 302.82mg | 30% | |
| Total Carbs | 11.51g | 18% | |
| Sugars | 1.04g | 20% | |
| Dietary Fiber | 0.48g | 9% | |
| Protein | 13.88g | 131% | |
| Vitamin C | 0.4mg | 3% | |
| Iron | 0.2mg | 5% | |
| Calcium | 13mg | 6% | |
* 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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