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Spring Chicken and Vegetable Potpie Casserole
THE MOM 100 COOKBOOK17Ingredients
70Minutes
540Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. unsalted butter
- 1 tsp. minced garlic
- 2 leeks (large, white and light green parts, cleaned and chopped)
- 1 cup sliced carrots (peeled and)
- 1 cup sliced mushrooms
- 1 Tbsp. all purpose flour
- 1 tsp. fresh rosemary (minced, or ½ teaspoon dried)
- kosher salt
- freshly ground pepper
- 1 can condensed cream of mushroom soup (Campbell’s)
- 1 cup water
- 1/2 cup peas (fresh, or frozen and defrosted)
- 1 cup pearl onions (frozen and defrosted peeled)
- 3 cups cooked chicken (cubed or shredded)
- 1/2 cup fresh parsley (chopped)
- 1 sheet puff pastry (half of a 17.3-ounce package)
- 1 large egg (beaten)
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat300 |
% DAILY VALUE |
Total Fat33g51% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol105mg35% |
Sodium660mg28% |
Potassium490mg14% |
Protein26g |
Calories from Fat300 |
% DAILY VALUE |
Total Carbohydrate35g12% |
Dietary Fiber4g16% |
Sugars5g |
Vitamin A90% |
Vitamin C30% |
Calcium8% |
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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