Teriyaki Chicken and Gingered Vegetable Pot Pie

Teriyaki Chicken and Gingered Vegetable Pot Pie
12 Ingredients
  • 4 tablespoons (1/2 stick) butter
  • 4 tablespoons all-purpose flour
  • 1 chicken bouillon cube
  • 2 cups chicken stock, hot
  • 1/2 cup heavy cream
  • 1 teaspoon grated fresh ginger
  • 2 cups frozen peas and baby onions
  • 2 cups cubed teriyaki-style deli chicken (1/2-inch cubes)
  • 1 cup finely minced fresh parsley
  • Kosher salt and freshly ground black pepper
  • 1 sheet frozen puff pastry
  • 1 large egg beaten with 1 tablespoon milk
Nutrition
557
28% daily value
4 servings
                                       
                                            high-​fiber, low-​carb
     

Fat

60% 39

Saturated

93% 19

Trans

- 1

Monounsaturated

- 13

Polyunsaturated

- 4

Carbs

10% 29

Carbs (net)

- 23

Fiber

22% 5

Sugars

- 8

Sugars, added

- 0

Protein

50% 25

Cholesterol

58% 174

Sodium

38% 919

Calcium

12% 122

Magnesium

15% 63

Potassium

14% 659

Iron

25% 4

Zinc

21% 2

Phosphorus

40% 281

Vitamin A

47% 427

Vitamin C

48% 43

Thiamin (B1)

33% 0

Riboflavin (B2)

36% 0

Niacin (B3)

57% 9

Vitamin B6

35% 0

Folate equivalent (total)

35% 139

Folate (food)

- 112

Folic acid

- 16

Vitamin B12

17% 0

Vitamin D

225% 34

Vitamin E

10% 1

Vitamin K

312% 374

Sugar alcohols

- 0

Water

- 300
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