Directions:
- Place chicken in a large kettle add water, 1 teaspoons salt, onion, carrot and celery. Simmer, covered until tender 3-31/2 hours.
- Remove chicken, strip meat from bones, removing in large pieces, strain broth. Refrigerate chicken and broth when cool.
- Combine flour, onion salt, celery salt and remaining 1 teaspoons kosher salt with 1/2 cup chicken broth, mix until smooth.
- Put 3 cups chicken broth in skillet. Heat and add flour mixture with a wire whisk to prevent lumping.
- Cook over medium heat, stirring constantly until mixture is smooth and thickened, add food coloring. Add chicken and blend well.
- Line 9 deep dish pie pan with pastry. Fill with chicken mixture. Adjust top crust, cut vents and flute edges.
- Bake 400' 45 minutes or until browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 40.3 Kcal (169 kJ) | ||
| Calories from fat | 10.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 2% | |
|---|---|---|---|
| Cholesterol | 32.4mg | 11% | |
| Sodium | 1241.38mg | 52% | |
| Potassium | 218.91mg | 5% | |
| Total Carbs | 2.71g | 1% | |
| Sugars | 1.21g | 5% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 2.76g | 6% | |
| Vitamin C | 12.9mg | 21% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.8mg | 5% | |
| Calcium | 43.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 9.55 Kcal (40 kJ) | ||
| Calories from fat | 2.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.29g | 2% | |
|---|---|---|---|
| Cholesterol | 7.68mg | 11% | |
| Sodium | 294.17mg | 52% | |
| Potassium | 51.88mg | 5% | |
| Total Carbs | 0.64g | 1% | |
| Sugars | 0.29g | 5% | |
| Dietary Fiber | 0.18g | 3% | |
| Protein | 0.65g | 6% | |
| Vitamin C | 3mg | 21% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.2mg | 5% | |
| Calcium | 10.4mg | 4% | |
* 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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