Self Crust Chicken Pie
|Chopped cooked chicken/Turkey||2 Cup (32 tbs)|
|Hard-cooked eggs||2 , peeled and sliced|
|Chicken broth/Turkey broth||1 1⁄4 Cup (20 tbs)|
|Canned condensed cream of celery soup||10 3⁄4 Ounce (1 Can Undiluted)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Self rising flour||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Black pepper||1⁄4 Teaspoon|
Place chicken in a 13x9x2-inch baking dish.
Layer egg slices on top of chicken.
In a medium saucepan, combine broth and celery soup; bring to a boil.
Pour hot broth mixture over chicken and eggs.
In a medium mixing bowl, cut butter into flour; blend in milk and pepper.
Spoon dough over mixture in baking dish. (Dough will not be smooth.)
Bake in a preheated 425-degree oven for 30 minutes, or until crust is browned.
Serving size: Complete recipe
Calories 1769 Calories from Fat 717
% Daily Value*
Total Fat 81 g124.7%
Saturated Fat 38.4 g191.9%
Trans Fat 0 g
Cholesterol 627 mg209%
Sodium 5226 mg217.7%
Total Carbohydrates 144 g48%
Dietary Fiber 13.7 g54.7%
Sugars 21.5 g
Protein 117 g233.1%
Vitamin A 64.6% Vitamin C 0.44%
Calcium 64.1% Iron 34.8%
*Based on a 2000 Calorie diet