RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.8462
Energy (kCal)	268.8748
Carbohydrates (g)	43.0685
Total fats (g)	7.879
Fatty acids, total saturated 20:0 (g)	0.0050
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0126
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0058
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0234
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0258
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2904
Proline (g)	0.1927
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1173
Adjusted Protein (g)	0.0000
Cystine (g)	0.0205
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.3115
Copper, Cu (mg)	0.1732
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2731
Total lipid (fat) (g)	7.8790
Vitamin K (phylloquinone) (g)	11.8611
Cholesterol (mg)	14.8726
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0126
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	18.3540
Folate, total (g)	10.0050
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1580.7715
Energy (kcal)	268.8748
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0053
Fatty acids, total saturated 14:1 (g)	0.0011
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0190
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.8182
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0641
Vitamin C, total ascorbic acid (mg)	3.9728
Lutein + zeaxanthin (g)	31.3260
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0612
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	49.7018
Fatty acids, total saturated 16:0 (g)	0.0518
Carbohydrate, by difference (g)	43.0685
Vitamin D (IU)	0.0000
Fructose (g)	0.2464
Fluoride, F (g)	2.3598
Aspartic acid (g)	0.1886
Tyrosine (g)	0.0512
Potassium, K (mg)	350.3297
Fatty acids, total saturated 12:0 (g)	0.0064
Vitamin A, RAE (g)	1.8630
Serine (g)	0.0475
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0694
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0072
Fatty acids, total saturated 14:0 (g)	0.0021
Histidine (g)	0.0331
Isoleucine (g)	0.0446
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1232
Water (g)	325.4164
Fatty acids, total saturated 8:0 (g)	0.0070
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	21.3900
Sodium, Na (mg)	2149.3850
Iron, Fe (mg)	2.0634
Energy (kJ)	1124.8244
Ash (g)	6.9279
Caffeine (mg)	0.0000
Glycine (g)	0.0677
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0830
Fatty acids, total polyunsaturated (g)	2.9375
Vitamin E (alpha-tocopherol) (mg)	0.1091
Sucrose (g)	0.5355
Vitamin B-6 (mg)	0.1192
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0008
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0844
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0105
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	1.3800
Starch (g)	0.0000
Pantothenic acid (mg)	0.1975
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0706
Folate, food (g)	10.0050
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	2.1982
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	6.1617
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.2084
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	124.4586
Fatty acids, total saturated 10:0 (g)	0.0025
Galactose (g)	0.0601
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0673
Glutamic acid (g)	0.3859
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.8280
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1004
Folate, DFE (g)	10.0050
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	5.3306
Tryptophan (g)	0.0123
Threonine (g)	0.0361
Fatty acids, total polyunsaturated 18:1 c (g)	0.0725
Manganese, Mn (mg)	1.0594
Protein (g)	8.8462
Cryptoxanthin, beta (g)	1.7250
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0725
Betaine (mg)	0.6693
Phosphorus, P (mg)	140.8552
Tocopherol, gamma (mg)	0.4595

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> English
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Pre-heat your oven to 400 Degrees F. | 2. Grease a 9" Corningwear or deep glass bowl in your favorite method. I rub butter in mine, but you can use cooking spray instead. | 3. Place one pie crust in the bottom of the greased bowl. (To cut down on cooking time, you can pre-cook this crust for about 15 minutes before you add any more ingredients.). | 4. Open all ingredients, drain all the vegetables but do not drain the chicken and pre-mix everything in a separate bowl. If you want more chicken, add a 2nd can of Tyson pre-cooked chicken breast. If you do, drain the broth into another bowl and slowly mix in some of it so that it's not too soupy. | 5. Once the ingredients are well blended, pour them over your pre-cooked crust, spreading them out evenly. | 6. Take your 2nd crust and cover the ingredients. Pinch the edges with the bottom crust if possible to form an envelope around the chicken and vegetables. Don't worry if this is not perfect. | 7. Cut a 1"x1" X in the top of the crust to allow heat to escape without expoding your pie. | 8. Put the pie in the oven and bake until the top crust is golden brown. Usually 20-30 minutes. The ingredients inside are pre-cooked, so they only need to be hot. | 9. Spoon pie onto plate or into bowl and allow to cool slightly before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pie crust	2	inch	unbaked	-	-	-	-
chicken	1	can	canned cooked	-	-	-	-
vegetable green bean	1	can	mixed	-	-	-	-
potato here veggie	1	can	canned diced diced boiled canned	-	-	-	-
cream chicken soup	1	can		204.4978	27.7373	6.6927	7.5106
onion powder	2	tablespoons		47.058	10.9186	1.4366	0.1435
salt	1	tablespoon		-	-	-	-
pepper	1	tablespoon		17.319000000000003	4.4126	0.7169	0.2249

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

5-Minute(Prep) Chicken Pot Pie