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Chicken Pot Pie















Trans-fat Free


1 cup onions
½ cup all-purpose flour
1 cup celery
2 cups chicken broth
1 cup carrots
1 cup light cream (half&half)
cup butter
or margarine
1 teaspoon salt
¼ teaspoon black pepper
4 cups chicken
cooked, chopped


Sauté onion, celery, and 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 and bubbly.

Stir in salt andamp; 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℉ (200℃) for 40 minutes or until crust is golden brown.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 454g (16.0 oz)
Amount per Serving
Calories 61351% of calories from fat
 % Daily Value *
Total Fat 34g 53%
Saturated Fat 17g 87%
Trans Fat 0g
Cholesterol 191mg 64%
Sodium 1059mg 44%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 10%
Sugars g
Protein 96g
Vitamin A 125% Vitamin C 11%
Calcium 13% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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