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4 servings
suggest servings
| 1 | cup | onion | chopped |
| 1/2 | cup | flour, all-purpose | |
| 1 | cup | celery | chopped |
| 2 | cups | chicken broth | |
| 1 | cup | carrot | chopped |
| 1 | cup | cream, half and half | |
| 1/3 | cup | butter | margarine |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| 4 | cups | chicken | large dice |
Saute onion, celery, andamp; carrot in butter for 10 minutes.
Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.
Combine broth and half-and-half; gradually stir into vegetable mixture.
Cook over medium heat, stirring constantly, until thickened andamp; bubbly.
Stir in salt and pepper.
Add chopped chicken, stirring well.
Pour chicken mixture into a greased shallow 2-quart casserole.
Top with pastry; cut slits to allow steam to escape.
Bake at 400 degrees for 40 minutes or until crust is golden brown.
| % Daily Value* | |
| Total Fat 24.0g | 37% |
| Saturated Fat 15.0g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 939mg | 39% |
| Total Carbohydrate 26.0g | 9% |
| Dietary Fiber 2.0g | 10% |
| Sugars 6.0g | |
| Protein 8.0g | 15% |
| Vitamin A | 124% | Vitamin C | 11% | |
| Calcium | 10% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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