Directions:
- Line pie plate with 1 crust.
- Mix together the chicken, vegetables and soup. Pour into pie plate.
- Top with top crust. Seal crusts by folding top crust under the edge of bottom crust edge and pressing with a fork. Poke or cut a few lines in the crust to release steam.
- Bake at 425 ro 30 minutes or until crust is brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.76 Kcal (1787 kJ) | ||
| Calories from fat | 254.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.31g | 44% | |
|---|---|---|---|
| Cholesterol | 17.33mg | 6% | |
| Sodium | 559.09mg | 23% | |
| Potassium | 163.42mg | 3% | |
| Total Carbs | 33.85g | 11% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 10.17g | 20% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 2.5mg | 14% | |
| Calcium | 16.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 360.82 Kcal (1511 kJ) | ||
| Calories from fat | 215.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.94g | 44% | |
|---|---|---|---|
| Cholesterol | 14.66mg | 6% | |
| Sodium | 472.7mg | 23% | |
| Potassium | 138.17mg | 3% | |
| Total Carbs | 28.62g | 11% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 1.96g | 9% | |
| Protein | 8.6g | 20% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 2.1mg | 14% | |
| Calcium | 13.8mg | 2% | |
* 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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