Penna Dutch Chicken Pie Recipe
Servings: 12
Ingredients
- 1 c. celery, sliced
- 1 c. potatoes, diced
- 1 c. carrots, sliced
- 1 cut up serving chicken
- 2 cans cream of onion soup
- 1 sm. bag of frzn corn
- 2 c. chicken broth
- 6 hard boiled Large eggs, sliced
- 2 tbsp. parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Healthy pinch of saffron
- Pie crust for top
Directions
- Place celery, potato and carrots in deep casserole dish. Add in cut up chicken and onion soup. Add in frzn corn, then 2 c. broth. Over top slice Large eggs, add in parsley, salt and pepper. (If adding saffron, add in to chicken when cooking and then leave in broth.) Cover with thick favorite flaky pie crust. Bake at 350 degrees for 50 to 60 min in center of oven. Top must be baked finished.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 12 servings | |
| Calories 421 | |
| Calories from Fat 226 | 54% |
| Total Fat 25.08g | 31% |
| Saturated Fat 7.63g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 176mg | 59% |
| Sodium 626mg | 26% |
| Potassium 461mg | 13% |
| Total Carbs 23.18g | 6% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.35g | 2% |
| Protein 25.03g | 40% |
