Directions:
- Boil chicken until tender done and debone (retain broth).
- Boil onions, carrots, celery in 1 1/2 cups of the broth.
- Make roux with butter and flour.
- Add cream and broth to roux and boil until thick.
- Add chicken to vegetables and pour in the gravy mixture.
- Mix well.
- Pour into crust and bake in 400 degree F oven for 40 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 503.32 Kcal (2107 kJ) | ||
| Calories from fat | 261.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.01g | 45% | |
|---|---|---|---|
| Cholesterol | 41.34mg | 14% | |
| Sodium | 731.81mg | 30% | |
| Potassium | 280.19mg | 6% | |
| Total Carbs | 49.25g | 16% | |
| Sugars | 4.24g | 17% | |
| Dietary Fiber | 5.4g | 22% | |
| Protein | 12.4g | 25% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 3.2mg | 18% | |
| Calcium | 130.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 230.64 Kcal (966 kJ) | ||
| Calories from fat | 119.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.29g | 45% | |
|---|---|---|---|
| Cholesterol | 18.94mg | 14% | |
| Sodium | 335.34mg | 30% | |
| Potassium | 128.39mg | 6% | |
| Total Carbs | 22.57g | 16% | |
| Sugars | 1.94g | 17% | |
| Dietary Fiber | 2.47g | 22% | |
| Protein | 5.68g | 25% | |
| Vitamin C | 3.3mg | 12% | |
| Vitamin A | 0.3mg | 24% | |
| Iron | 1.5mg | 18% | |
| Calcium | 59.9mg | 13% | |
* 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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