Chicken Pot Pie
| 1 | cup chicken, cubed |
| 1/2 | cup peas |
| 1 | cup potatoes, cubed |
| 1 | cup cream of mushroom soup |
| 1/4 | cup onion, diced |
| 1 | cup whole wheat flour |
| 2 | tbsp vegetable shortening |
| 1/2 | cup water |
| 1 | tsp baking soda |
- Make the pastry crust (flour, shortening, water and baking soda) - let stand 1/2 hour then roll into pie shell with some left on the side for a criss cross top.
- Pre-boil potatoes and chicken (10 min).
- Combine the ingredients into pie shell. Cover pie with a criss cross top.
- Bake at 350 degrees for 45 min or until pie begins to bubble.
Main Dish
| Nutrition Facts | ||||||
Serving Size 113.6g |
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Amount Per Serving |
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Calories 150 Calories from Fat
45 |
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% Daily Value* |
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Total Fat
5.0g 8%
|
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Saturated Fat
1.4g 7%
|
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Trans Fat
0.0g |
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Cholesterol
14mg 5%
|
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Sodium
281mg 12%
|
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Total Carbohydrates
17.7g 6%
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Dietary Fiber
1.4g 6%
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Sugars
1.0g |
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Protein
7.8g
|
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|
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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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