Directions:
- Lay the bottom crust in a deep-dish pie plate and press in lightly. Arrange the vegetables and chicken in the crust and cover with the condensed soup. (For a thinner gravy, mix a little milk or water into the soup before adding it to the pie.) Cover with the top crust and seal the edges. Cut a couple of vents in the top crust and bake as if for a two-crust pie (such as an apple pie) until golden brown and bubbly.
- Note: if your top and bottom crusts aren't sealed tightly enough, the gravy may drip over the side and burn on the bottom of the oven. Put some foil or a cookie sheet underneath the pie plate to prevent this.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.09 Kcal (968 kJ) | ||
| Calories from fat | 113.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.63g | 19% | |
|---|---|---|---|
| Cholesterol | 8.97mg | 3% | |
| Sodium | 266.56mg | 11% | |
| Potassium | 207.56mg | 4% | |
| Total Carbs | 23.19g | 8% | |
| Sugars | 1.01g | 4% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 6.35g | 13% | |
| Vitamin C | 4mg | 7% | |
| Iron | 1.6mg | 9% | |
| Calcium | 13.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 260.69 Kcal (1091 kJ) | ||
| Calories from fat | 128.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.25g | 19% | |
|---|---|---|---|
| Cholesterol | 10.12mg | 3% | |
| Sodium | 300.7mg | 11% | |
| Potassium | 234.14mg | 4% | |
| Total Carbs | 26.16g | 8% | |
| Sugars | 1.14g | 4% | |
| Dietary Fiber | 2.32g | 8% | |
| Protein | 7.16g | 13% | |
| Vitamin C | 4.5mg | 7% | |
| Iron | 1.8mg | 9% | |
| Calcium | 14.7mg | 1% | |
* 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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