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Ingredientes
- 2 cans cream potato soup
- 1 (16 ounce.) can mixed vegetables, liquid removed
- 2 c. cooked diced chicken
- 1/2 c. lowfat milk
- 1/4 teaspoon thyme
- 1/4 teaspoon pepper
- 2 9" frzn pie crusts, thawed
- 1 egg, slightly beaten
Direcciones
- Combine first 6 ingredients; spoon into 1 of the prepared pie crusts. Cover with top crust and crimp edges to seal. Makes 2 slits in the top crust and brush with beaten egg. Bake at 375 degrees for 40 min. Cold for 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 8 servings | |
| Calories 267 | |
| Calories from Fat 125 | 47% |
| Total Fat 13.98g | 17% |
| Saturated Fat 4.54g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 754mg | 31% |
| Potassium 296mg | 8% |
| Total Carbs 22.72g | 6% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.12g | 1% |
| Protein 11.96g | 19% |
