Pot piechicken
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Nutrition Facts
Serving size3 oz (85.05 g)
Amount per serving
Calories
% Daily Value*
Total Fat 12 g15%
Saturated Fat 3.9 g20%
Trans Fat —
Cholesterol 25 mg8%
Sodium 319 mg14%
Total Carbohydrate 20 g7%
Dietary Fiber 1.7 g6%
Total Sugars 2.8 g
Protein 7.9 g
Vitamin D 0.26 mcg1%
Calcium 33 mg3%
Iron 1.2 mg6%
Potassium 145 mg3%
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. “—” = no data.
All nutrients
Per 3 oz (85.05 g).
| Nutrient | Amount | % DV | Per 100 g | |
|---|---|---|---|---|
| Calories & macronutrients | ||||
| Calories | 217 kcal | 255 kcal | ||
| Protein | 7.9 g | 16% | 9.2 g | |
| Carbohydrate | 20 g | 7% | 24 g | |
| Fiber | 1.7 g | 6% | 2 g | |
| Total sugars | 2.8 g | 3.3 g | ||
| Total fat | 12 g | 15% | 14 g | |
| Saturated fat | 3.9 g | 20% | 4.6 g | |
| Monounsaturated fat | 5 g | 5.9 g | ||
| Polyunsaturated fat | 1.6 g | 1.9 g | ||
| Trans fat | — | — | — | |
| Cholesterol | 25 mg | 8% | 29 mg | |
| Vitamins | ||||
| Vitamin A (RAE) | 105 mcg | 12% | 123 mcg | |
| Vitamin C | 1.3 mg | 1% | 1.5 mg | |
| Vitamin D | 0.26 mcg | 1% | 0.3 mcg | |
| Vitamin E | 0.4 mg | 3% | 0.47 mg | |
| Vitamin K | 7.1 mcg | 6% | 8.3 mcg | |
| Thiamin (B1) | 0.15 mg | 13% | 0.18 mg | |
| Riboflavin (B2) | 0.12 mg | 9% | 0.14 mg | |
| Niacin (B3) | 2.7 mg | 17% | 3.1 mg | |
| Vitamin B6 | 0.18 mg | 11% | 0.21 mg | |
| Folate (DFE) | 41 mcg | 10% | 48 mcg | |
| Vitamin B12 | 0.13 mcg | 5% | 0.15 mcg | |
| Pantothenic acid (B5) | — | — | — | |
| Choline | 26 mg | 5% | 30 mg | |
| Minerals | ||||
| Calcium | 33 mg | 3% | 39 mg | |
| Iron | 1.2 mg | 6% | 1.4 mg | |
| Magnesium | 15 mg | 4% | 18 mg | |
| Phosphorus | 92 mg | 7% | 108 mg | |
| Potassium | 145 mg | 3% | 171 mg | |
| Sodium | 319 mg | 14% | 375 mg | |
| Zinc | 0.54 mg | 5% | 0.64 mg | |
| Copper | 0.05 mg | 6% | 0.06 mg | |
| Manganese | — | — | — | |
| Selenium | 7.5 mcg | 14% | 8.8 mcg | |
| Other | ||||
| Omega-3 ALA | 0.08 g | 5% | 0.09 g | |
| Omega-3 EPA | 0 g | 0 g | ||
| Omega-3 DHA | 0 g | 0 g | ||
| Water | 44 g | 52 g | ||
| Alcohol | 0 g | 0 g | ||
| Caffeine | 0 mg | 0 mg | ||
% DV = share of the FDA Daily Value for adults (a 2,000-calorie reference diet; adequate intake where no Daily Value exists). “—” means USDA has no measurement for this nutrient, which is not the same as zero.
Contaminants
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Other forms of pot pie
Nutritionally similar foods
- Chicken or turkey a la king with vegetables excluding carrortsbroccoli, and dark-green leafy; no potatoes, cream, white, or soup-based sauce154 kcal per 3 ozRich in Selenium
- Chicken or turkeystuffing, and vegetables excluding carrots, broccoli, and dark green leafy; no sauce140 kcal per 3 ozRich in Selenium
- Chicken or turkey a la king with vegetables including carrotsbroccoli, and/or dark-green leafy; no potatoes, cream, white, or soup-based sauce159 kcal per 3 ozRich in Vitamin A
- Chickenfried, with potatoes, vegetable, frozen meal157 kcal per 100 gRich in Selenium
- Chicken or turkey and rice with cream sauce 116 kcal per 3 ozRich in Protein
- Chicken or turkey souffle 145 kcal per 3 ozRich in Selenium
Where this data comes from
Foods and mixed dishes as eaten in the US, used for national dietary surveys.
- Dataset
- USDA FoodData Central, Food and Nutrient Database for Dietary Studies (FNDDS)
- Published
- October 28, 2022
- Release used
- FoodData Central Survey Foods (FNDDS 2021-2023) 2024-10-31
Values are per 100 g of edible portion, scaled to the serving you choose. USDA data is public domain. For general information, not medical advice.