Directions:
- Preheat oven to 425 degrees. Cook the chicken and let cool. Cut into bite-size chunks and set aside. Mix the broth; soup; spices and cornstarch together, then add peas & carrots and chicken pieces. Divide filling evenly among ramekins. Roll crusts out into rounds cut about an inch larger than the rim of the ramekin. Place a piece of crust on top of the filling and flute, molding to the sides of the ramekin, sealing the filling in completely. Bake on a cookie sheet for about 30 minutes or until crust is golden brown. Cool slightly before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.77 Kcal (589 kJ) | ||
| Calories from fat | 37.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 6% | |
|---|---|---|---|
| Cholesterol | 47.17mg | 16% | |
| Sodium | 821.07mg | 34% | |
| Potassium | 310.27mg | 7% | |
| Total Carbs | 8.92g | 3% | |
| Sugars | 0.39g | 2% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 16.35g | 33% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 0.3mg | 2% | |
| Calcium | 14mg | 1% | |
| Amount Per 100 g | |||
| Calories | 77.24 Kcal (323 kJ) | ||
| Calories from fat | 20.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 6% | |
|---|---|---|---|
| Cholesterol | 25.88mg | 16% | |
| Sodium | 450.53mg | 34% | |
| Potassium | 170.25mg | 7% | |
| Total Carbs | 4.89g | 3% | |
| Sugars | 0.21g | 2% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 8.97g | 33% | |
| Vitamin C | 4.1mg | 12% | |
| Iron | 0.1mg | 2% | |
| Calcium | 7.7mg | 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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