Recipe Details
Ingredients
-
3smallpotatoes, peeled and cut into small pieces
-
2(10.5 ounce) canschicken gravy
-
1 ½cupsfrozen peas and carrots
-
1 ½cupschopped leftover chicken
-
2(9 inch) refrigerated pie crusts
-
1egg, beaten
Cooking Directions
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Drain and season potatoes with salt.
-
Combine cooked potatoes, gravy, peas and carrots, and chicken in a bowl.
-
Press 1 crust into a 9-inch pie pan. Pour potato mixture into crust and cover with second crust. Pinch edges to close pie, and trim off any excess from edges. Make a small cut in the center of the crust. Brush the top with beaten egg.
-
Bake in the preheated oven until golden brown, about 35 minutes.
Cook’s Note:
You can use leftover cooked turkey and turkey gravy in place of chicken. Use any mixed vegetables you like.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories543 | |
| % Daily Value * | |
| Total Fat 29g |
38% |
| Saturated Fat 7g |
37% |
| Cholesterol 59mg |
20% |
| Sodium 953mg |
41% |
| Total Carbohydrate 52g |
19% |
| Dietary Fiber 6g |
20% |
| Total Sugars 1g |
|
| Protein 19g |
38% |
| Vitamin C 21mg |
23% |
| Calcium 55mg |
4% |
| Iron 4mg |
21% |
| Potassium 651mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
