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4.5 of 5 (42)
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 240.0
  • Total Fat: 12.6 g
  • Cholesterol: 22.2 mg
  • Sodium: 602.1 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 10.3 g

View full nutritional breakdown of Chicken Pot Pie calories by ingredient
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Chicken Pot Pie

Submitted by: MOMSHAWNA

Introduction

My kids whoop & holler when I make this for supper. My kids whoop & holler when I make this for supper.
Number of Servings: 16

Ingredients

    4- ready-to-bake frozen pie crusts
    2- boneless, skinless chicken breasts, boiled & diced*
    1- can cream of chicken soup
    1- can cream of potato soup
    1- can mixed vegetables, drained
    1- Cup milk
    salt & pepper to taste

Directions

Combine cream of chicken soup, cream of potato soup & milk. Next add mixed vegetables & diced, cooked chicken (*may use about 2 cups canned chicken if you are in a hurry). Add salt & pepper to taste. Pour evenly into 2 frozen, unbaked pie crusts. Place extra pie crust over each filled pie crust, leaving the pie tin in place. Bake in 375 degree oven for about 45 min. Remove pie tins from tops of pies and continue to bake another 5-10 min. Serve warm with salad on the side. Makes about 16- 1/2 Cup servings.

**Unbaked pie may be placed in gallon sized zip-top bag & frozen to be baked at another time.

Number of Servings: 16

Recipe submitted by SparkPeople user MOMSHAWNA.






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Member Ratings For This Recipe


  • Very Good
    8 of 8 people found this review helpful
    This recipe was awesome! I did halve it though- only me to feed so no need for 2. I used frozen veggies (partially cooked beforehand in the microwave) instead of canned. I also added a cubed potato that I boiled to add some extra texture. I also used chicken pulled from a rotisserie to save time. - 3/10/08

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  • Incredible!
    3 of 3 people found this review helpful
    Incredibly good and easay!!! My husband and kids "give it 30 stars." I sauted extra chicken breast with celery and onion earlier in the week when making some soup. I used it in this awesome recipe which took about 5 minutes to put together. This one is a keeper!! - 12/10/07

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  • 2 of 3 people found this review helpful
    I haven't made it yet, but do people really only eat a 1/2 cup serving? That seems a little misleading. - 6/18/09

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  • 2 of 3 people found this review helpful
    easy to make... Next time I will make it with reduced fat soups and pie crust. This one is wonderful.... - 3/12/09

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  • Incredible!
    2 of 2 people found this review helpful
    Genius! This will be a staple in our house! - 11/30/07

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  • Incredible!
    1 of 1 people found this review helpful
    To me, this recipe is perfect! I have tried so many "pot pie" recipes and have always been left wanting. It is just like eating the pot pies I grew up with, only better...oh, and I love being able to freeze one and pull it out any time I don't want to cook. - 4/21/12

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  • 1 of 1 people found this review helpful
    I make something similar but I put it in a cassarole dish and top it with ready to bake crescent rolls just laid on top. I'll have to try it will the potato soup. - 6/18/09

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  • Incredible!
    1 of 1 people found this review helpful
    Great easy recipe!!! - 3/12/09

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  • 1 of 1 people found this review helpful
    much easier than the one I make and oh so tasty. - 3/12/09

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  • Incredible!
    1 of 1 people found this review helpful
    amazingly good - 2/24/09

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  • Incredible!
    1 of 1 people found this review helpful
    I made this recipe and it is wonderful! I will definitely make it again and again! Thank you! - 2/22/09

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  • Incredible!
    1 of 1 people found this review helpful
    So good and so easy! Having leftovers at work right now. Yum! - 4/16/08

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  • 1 of 1 people found this review helpful
    I made this a couple of days ago and my kids and family loved it. I just ate it for leftovers while starving here at work and found that I also love it. I'm not much of a pot pie fan but this definatly hit the spot. We'll be enjoying this for years to come. Thank you - 3/12/08

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  • Incredible!
    1 of 1 people found this review helpful
    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!!! - 2/1/08

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  • Very Good
    1 of 1 people found this review helpful
    It's almost too easy to believe, very simple and fast to make. Your children could make this and dinner would be done by the time you get home from work. - 1/8/08

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  • Incredible!
    1 of 1 people found this review helpful
    My husband,nephew,son and I loved it. They ate it all. No leftovers. They will definitely beg for this again. I love how easy it is to make. - 1/7/08

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  • Very Good
    1 of 1 people found this review helpful
    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! - 10/11/07

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  • Good
    1 of 2 people found this review helpful
    It was just good, not fantastic. - 3/13/07

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  • Incredible!
    1 of 1 people found this review helpful
    I would give this recipe 5 stars! It is so awesome. - 3/13/07

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  • I used this recipe as a base. I added fresh rosemary, pepper & some potato flakes to help thicken it. Otherwise it would have been too liquidy. I didn't have any pie crusts so I put everything in a casserole dish and topped it with crescent roll dough. Thanks for the recipe, - 12/7/13

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  • So easy and you can add different veggies,soup or spices to make it different. Thank you for sharing! :-) - 9/8/13

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  • The entire family loved it. Followed recipe exactly - 4/2/13

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  • 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) - 3/7/13

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  • Amazing! - 1/16/13

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  • This recipe deserves 6 stars. We cut it in half but will try to do it again and freeze another pie. LOVED this recipe. - 1/3/13

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