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Nutrition Facts
Servings Per Recipe: 16
Serving Size: 1 serving
Amount Per Serving
  • Calories 240.0
  • Total Fat 12.6 g
  • Saturated Fat 4.2 g
  • Polyunsaturated Fat 1.6 g
  • Monounsaturated Fat 5.6 g
  • Cholesterol 22.2 mg
  • Sodium 602.1 mg
  • Potassium 222.5 mg
  • Total Carbohydrate 20.7 g
  • Dietary Fiber 0.9 g
  • Sugars 3.6 g
  • Protein 10.3 g
  • Vitamin A 43.9 %
  • Vitamin B-12 3.6 %
  • Vitamin B-6 10.9 %
  • Vitamin C 2.5 %
  • Vitamin D 1.5 %
  • Vitamin E 8.9 %
  • Calcium 4.9 %
  • Copper 4.8 %
  • Folate 6.2 %
  • Iron 7.6 %
  • Magnesium 5.3 %
  • Manganese 17.2 %
  • Niacin 22.2 %
  • Pantothenic Acid 5.5 %
  • Phosphorus 11.9 %
  • Riboflavin 12.2 %
  • Selenium 10.2 %
  • Thiamin 8.8 %
  • Zinc 3.9 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Chicken Pot Pie

View the full Chicken Pot Pie Recipe & Instructions
Submitted by: MOMSHAWNA

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Chicken Pot Pie

162 calories of Pie crust, frozen, ready-to-bake, (0.25 crust, single 9")

37 calories of Chicken Breast (cooked), no skin, roasted, (0.13 breast, bone and skin removed)

16 calories of Cream of Chicken Soup, (0.06 can (10.75 oz))

12 calories of Cream of Potato Soup, (0.08 cup (8 fl oz))

9 calories of Mixed Vegetables, canned, (0.11 cup)

8 calories of Milk, 2%, with added nonfat milk solids, without added vit A, (0.06 cup)

0 calories of Pepper, black, (0.06 dash)

0 calories of Salt, (0.06 tsp)


Nutrition & Calorie Comments  

Family loved it! I used lower fat & sodium options for the soup and milk. We have added this to our favorites to have again! Also - I used frozen veggies and 1 pie crust (criss crossed over top) Submitted by:
LUV4CHOCOLATE

(3/7/13)
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I just used a crust on the top to save some calories. Submitted by:
GAILRUU

(11/30/10)
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easy to make... Next time I will make it with reduced fat soups and pie crust. This one is wonderful.... Submitted by:
DDARR1968

(3/12/09)
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I haven't tried this recipe yet but it sounds good. BUT, is it really all that good for you with all the sodium and a fair amount of fat? Submitted by:
RACHEL533

(3/12/09)
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It looks like a great recipe but sodium is too high. Need to cut back extra salt and see if you can get low sodium soups. Will try but with substitues Submitted by:
DADBTH

(3/12/09)
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I have been making a similar recipe for years! I looked on here for nutritional facts.
I use Fat Free Evaporated Milk in place of the milk. I add about 1/2 C of cheese, and use frozen vegis.
Great recipe for leftovers!!!
Submitted by:
CHOZENGIRL

(2/1/08)
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This was really good and really easy! I think if you have the time to complicate things chopping your own fresh veggies would up the health level and lower the sodium. I actually forgot to add the milk but it came out great anyways. It definitely fills you up and feeds a crowd! Submitted by:
ALACIA22

(10/11/07)
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