Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 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 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pie Crust | 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
- 1 package pie crusts
- ⅓ cup margarine or butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups chicken broth
- ⅔ cup milk
- 3 cups chicken , cooked
- 1 cup frozen corn , thawed
- 1 cup frozen peas , thawed
Directions
Heat oven to 425° F .
Prepare pie crusts as directed on package for a two-crust pie in a 9- inch pie pan .
In a medium saucepan , melt margarine over medium heat.
Add onion; cook 2 minutes or until tender.
Stir in flour, salt, and pepper until well-blended.
Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
Add chicken, corn, and peas; remove from heat.
Spoon chicken mixture into crust-lined pan.
Top with second crust and flute ; cut slits in several places.
Bake for 30 to 40 minutes or until crust is golden-brown.
Let stand 5 minutes before serving.