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Chicken Pie With Puff Pastry Top Recipe
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter/Chicken fat||6 Tablespoon|
|Enriched flour||1⁄2 Cup (8 tbs)|
|Chicken broth||3 Cup (48 tbs)|
|Cooked chicken||4 Cup (64 tbs), cut in pieces|
|Peas||1 Cup (16 tbs) (Cooked / Canned, Drained)|
|Canned sliced mushrooms||6 Ounce, broiled and drained (1 Can / 1 1/3 Cups)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2353 Calories from Fat 1299
% Daily Value*
Total Fat 147 g225.6%
Saturated Fat 66.2 g331.2%
Trans Fat 0 g
Cholesterol 635.7 mg211.9%
Sodium 4162.5 mg173.4%
Total Carbohydrates 89 g29.6%
Dietary Fiber 9.7 g38.7%
Sugars 16.1 g
Protein 158 g316%
Vitamin A 109.2% Vitamin C 174.4%
Calcium 15.4% Iron 63%
*Based on a 2000 Calorie diet
Stir in broth all at once.
Cook and stir until thick.
Add chicken and vegetables; heat to bubbling.
Pour into heated shallow 2-quart casserole.
Add hot Puff-pastry Top and serve immediately.