Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Pie | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Pastry for 9”-10” 2-crust pie (frozen or homemade)
- 5⅓ tablespoons margarine
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ to ½ teaspoon pepper
- 1¾ cups chicken broth
- ¼ cup instant nonfat dry milk + ⅔ cup water (or ⅔ cup nonfat milk)
- ⅓ cup onion, chopped
- 1 (15.5 ounce) can peas, drained
- 1 (15.5 ounce) can carrots, drained
- 2½ to 3 cups chicken, diced
Directions
1.Preheat oven to 425ºF.
2.Heat margarine in saucepan until melted. Stir in flour, salt, and pepper. Cook, stirring constantly until bubbly; remove from heat.
3.Stir in broth and milk. Heat until boiling, stirring constantly. Boil for 1 minute.
4.Stir in onions, vegetables, and chicken. Season with salt and pepper.
5.Pour chicken mixture into pastry lined dish. Cover with remaining pastry. Pinch edges to seal crust.
6.Bake at 425ºF for about 35 minutes until top is golden brown and mixture is bubbly.