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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (289g) Recipe makes 6 servings |
||
| Calories 518 | ||
| Calories from Fat 263 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.3g | 45% | |
| Saturated Fat 8.1g | 40% | |
| Monounsaturated Fat 12.3g | ||
| Polyunsaturated Fat 7.1g | ||
| Trans Fat 0.1g | ||
| Cholesterol 86mg | 28% | |
| Sodium 871mg | 36% | |
| Potassium 511mg | 14% | |
| Total Carbohydrate 39.7g | 13% | |
| Dietary Fiber 4.7g | 18% | |
| Sugars 2.8g | ||
| Protein 23.1g | 46% | |
Ingredients
- 3 chicken breasts, cooked and cubed
- 1 (16 ounce) can Veg-All
- 1 (10 ounce) can cream of potato soup
- 1/2 cup milk
- 1 egg, beaten
- 2 pie crusts
Directions
1
Preheat oven to 350 degrees.2
Combine first four ingredients. Pour mix into piecrust.3
Cover with 2nd piecrust. Brush on beaten egg.4
Bake 45 minutes or until crust is golden brown.
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