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Ingredients
US|METRIC
4 SERVINGS
- 14.1 oz. refrigerated pie crusts (2 crusts)
- 2 Tbsp. butter
- 1 cup chopped onion
- 2 cups cooked chicken
- 16 oz. frozen mixed vegetables
- 1/2 tsp. McCormick Rosemary Leaves (crushed)
- 12 oz. chicken gravy (McCormick® Simply Better)
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Directions
- Preheat oven to 425ºF. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie plate.
- Melt butter in large skillet on medium heat. Add onion; cook and stir 5 minutes. Stir in remaining ingredients. Season with salt and pepper to taste. Cook until heated through. Spoon filling into pastry-lined pie plate. Top with second crust. Seal edges and cut several slits on top.
- Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
NutritionView More
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950Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories950Calories from Fat440 |
| % DAILY VALUE |
| Total Fat49g75% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol160mg53% |
| Sodium1110mg46% |
| Potassium850mg24% |
| Protein53g |
| Calories from Fat440 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber7g28% |
| Sugars2g |
| Vitamin A120% |
| Vitamin C25% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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