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KFC Pot Pie

 

No waste of chicken in the restaurants, Colonel created a recipe to help use the chicken that was unable to be sold. So he devised the pot pie recipe. The chicken could only sit and be sold for 2 hrs after it is fried.
85

Yield

4

servings

Prep

5

min

Cook

25

min

Ready

40

min

Trans-fat Free, Low Sodium
 

Ingredients

2 each potatoes
peeled and cooked
cup peas, frozen
*
2 each soup, cream of chicken
2 cans
*
2 each carrots
peeled and cooked
2 teaspoon frozen onions
*
2 cups chicken
cooked
1 dash salt and black pepper
*

Directions

In a bowl combine all cooked vegetables and chicken.

Add the cream of chicken soup and seasoning.

The mixture should be thick but not too thick if the mixture is too thick, add some milk to the mixture.

Scoop the mixture into individual pie pans.

Use the biscuit recipe in this book to make the crust.

Roll out the dough thin and place on top then brush with butter.

Bake in a 375℉ (190℃) oven for 15 to 25 minutes or until it is heated through and the crust is golden brown.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 21722% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 85mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 9%
Sugars g
Protein 44g
Vitamin A 103% Vitamin C 13%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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