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Chicken Pot Pie# 2

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Submitted by allisonrhode

YIELD

servings

PREP

15

COOK

1 hrs

READY

1 hrs

Ingredients

1 1
1 237
CUP ML CHICKEN BROTH
1 113
STICK G MARGARINE
melted *
1 237
CUP ML MILK
1 1
BOX BOX VEGETABLES
frozen peas and or corn *
1 237
CUP ML SELF-RISING FLOUR
self-rising flour
1 5
TEASPOON ML BAKING POWDER

Directions

Spray baking dish well with cooking spray.

Remove skin and cut each chicken breast into several pieces.

Place on bottom of baking dish. Mix soups and broth and pour over chicken.

Defrost frozen peas and carrots in microwave.

Scatter over top of chicken pieces.

Mix milk and melted margarine.

Add a little bit of flour and baking powder at a time to the milk and margarine.

Whisk smooth while adding.

Pour over soup layer. Bake at 350℉ (180℃) for 1 hour.

Crust will brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 391g (13.8 oz)
Amount per Serving
Calories 427 28% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 94mg 31%
Sodium 1648mg 69%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 5%
Sugars g
Protein 72g
Vitamin A 10% Vitamin C 1%
Calcium 25% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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