Chicken and Leek Pie
| 1 | cup flour |
| 4 | tbsp vegetable shortening |
| 12 | ounces chicken thigh, cooked and cubed |
| 8 | ounces leeks, sliced |
| 1 | large onion, diced |
| 2 | ounces turkey bacon, diced |
| 1 | cup chicken broth |
| 1/2 | cup evaporated milk |
| 1 | tsp ground sage |
- Make a crust with flour and shortening, add ice water to form a dough. Form into a pie pan and save some for the top.
- Put all, except evaporated milk, into the pie shell. Make a hole in the crust and cover with a little dough decoration from scrap crust.
- Cook 425 for 30 minutes, until crust is done. Remove the little decoration and pour in the evaporated milk. Season as desired.
Main Dish
| Nutrition Facts | ||||||
Serving Size 164.6g |
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Amount Per Serving |
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Calories 284 Calories from Fat
127 |
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% Daily Value* |
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Total Fat
14.1g 22%
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Saturated Fat
4.6g 23%
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Trans Fat
0.0g |
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Cholesterol
50mg 17%
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Sodium
319mg 13%
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Total Carbohydrates
19.6g 7%
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Dietary Fiber
1.2g 5%
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Sugars
3.5g |
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Protein
18.8g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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