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Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
  • Calories 232.8
  • Total Fat 9.8 g
  • Saturated Fat 3.5 g
  • Polyunsaturated Fat 1.3 g
  • Monounsaturated Fat 3.8 g
  • Cholesterol 37.3 mg
  • Sodium 805.4 mg
  • Potassium 209.1 mg
  • Total Carbohydrate 20.5 g
  • Dietary Fiber 1.7 g
  • Sugars 1.7 g
  • Protein 16.0 g
  • Vitamin A 40.1 %
  • Vitamin B-12 2.6 %
  • Vitamin B-6 3.6 %
  • Vitamin C 6.8 %
  • Vitamin D 0.0 %
  • Vitamin E 4.9 %
  • Calcium 6.8 %
  • Copper 8.7 %
  • Folate 5.7 %
  • Iron 7.0 %
  • Magnesium 4.5 %
  • Manganese 16.2 %
  • Niacin 5.9 %
  • Pantothenic Acid 6.7 %
  • Phosphorus 9.1 %
  • Riboflavin 10.5 %
  • Selenium 1.9 %
  • Thiamin 7.8 %
  • Zinc 3.5 %
*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 Potpie

View the full Chicken Potpie Recipe & Instructions
Submitted by: LESINJE

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 Potpie

84 calories of Pie crust, frozen, ready-to-bake, (0.13 crust, single 9")

70 calories of Tyson boneless, skinless chicken breast, (2 oz)

47 calories of Cream of Potato Soup, (0.13 can (10.75 oz), prepared)

35 calories of Cream of Chicken Soup, (0.13 can (10.75 oz))

24 calories of Mixed Vegetables, frozen, (0.13 package (10 oz))


Nutrition & Calorie Comments  

Fantastic Dish!!! Our family loved it!! Great taste and filling without a ton of calories like normal frozen pot pies!! As good as I remember from my childhood!! Submitted by:
MABBOTT791

(1/19/09)
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Yummy! I used 98% red. sodium cream of chicken soup also. This was better than I ever hoped for. It did take mine a lot longer to cook though. I had to finally turn up the heat to get the crust to brown. Submitted by:
KWILLIAMS55

(1/15/09)
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We loved it! I used the 98%ff red. sodium cream of chicken soup. Next time I might try the low fat crescent rolls for a thicker crust. I will make this again & again! Submitted by:
DFOLKARD

(11/7/08)
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