Directions:
- Unroll bottom pie crust onto bottom and up sides of 9 square baking dish.
- Mix chicken, vegetables, and soup together in large bowl.
- Pour into crust.
- Top with remaining pie crust.
- Seal edges and flute top.
- Bake at 450 for 35-45 minutes or until golden.
- Let sit 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.06 Kcal (536 kJ) | ||
| Calories from fat | 37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.11g | 6% | |
|---|---|---|---|
| Cholesterol | 6.1mg | 2% | |
| Sodium | 201.28mg | 8% | |
| Potassium | 138.02mg | 3% | |
| Total Carbs | 16.47g | 5% | |
| Sugars | 3.78g | 15% | |
| Dietary Fiber | 3.99g | 16% | |
| Protein | 6.04g | 12% | |
| Vitamin C | 12.2mg | 20% | |
| Iron | 1.6mg | 9% | |
| Calcium | 20.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 134.31 Kcal (562 kJ) | ||
| Calories from fat | 38.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 6% | |
|---|---|---|---|
| Cholesterol | 6.39mg | 2% | |
| Sodium | 211.1mg | 8% | |
| Potassium | 144.75mg | 3% | |
| Total Carbs | 17.27g | 5% | |
| Sugars | 3.96g | 15% | |
| Dietary Fiber | 4.18g | 16% | |
| Protein | 6.34g | 12% | |
| Vitamin C | 12.8mg | 20% | |
| Iron | 1.7mg | 9% | |
| Calcium | 21.3mg | 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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