Directions:
- Preheat oven to 425°.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sprinkle with salt. Sauté 5 minutes or until browned and done.
- While chicken cooks, bring 2 1/2 cups broth and bay leaf to a boil in a large saucepan. Add potatoes; cover and cook over medium-high heat 8 minutes. Stir in peas and carrots; cover and cook 2 minutes. Stir in chicken. Combine remaining 1/2 cup broth and flour; stir into potato mixture. Reduce heat to medium; cook 2 minutes or until bubbly and thick. Remove bay leaf. Stir in thyme, pepper, and sage.
- While potato mixture cooks, cut piecrust dough crosswise into 12 strips. Arrange on a parchment-lined baking sheet. Bake at 425° for 7 minutes or until browned and puffy. Top chicken mixture with piecrust strips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.85 Kcal (1260 kJ) | ||
| Calories from fat | 31.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 5% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 930.73mg | 39% | |
| Potassium | 971.05mg | 21% | |
| Total Carbs | 24.67g | 8% | |
| Sugars | 7.38g | 30% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 43.74g | 87% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 4.8mg | 27% | |
| Calcium | 163.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 77.36 Kcal (324 kJ) | ||
| Calories from fat | 8.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.89g | 5% | |
|---|---|---|---|
| Cholesterol | 17.2mg | 22% | |
| Sodium | 239.33mg | 39% | |
| Potassium | 249.7mg | 21% | |
| Total Carbs | 6.34g | 8% | |
| Sugars | 1.9g | 30% | |
| Dietary Fiber | 0.87g | 13% | |
| Protein | 11.25g | 87% | |
| Vitamin C | 1.9mg | 12% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 1.2mg | 27% | |
| Calcium | 42.1mg | 16% | |
* 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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