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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 501.0
  • Total Fat: 28.2 g
  • Cholesterol: 64.4 mg
  • Sodium: 2,568.3 mg
  • Total Carbs: 40.3 g
  • Dietary Fiber: 5.8 g
  • Protein: 19.7 g

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

Submitted by: ROSE28651

Introduction

This is the way I make chicken pot pie, the quick way. Sometimes I will use fresh cooked chicken but we don't like as much meat in it so a couple of small cans does the trick. You can use any brands you chose, this is just what I had on hand This is the way I make chicken pot pie, the quick way. Sometimes I will use fresh cooked chicken but we don't like as much meat in it so a couple of small cans does the trick. You can use any brands you chose, this is just what I had on hand
Number of Servings: 4

Ingredients

    Filling
    2 6 oz cans of chunked chicken
    3 15 oz cans of mixed vegetables
    1 10.5 oz can of cream of chicken soup
    2 oz of fat free skim milk

    Crust
    1/2 cup of self rising flour
    1/2 cup of fat free skim milk
    1/2 stick of margarine, melted

Directions

Combine the cream of chicken soup with the 2 oz of skim milk. I do this mainly to thin the soup just a little. When combined, add to the vegetables and chicken and mix well. Put the veggie mix into an 8 x 8 cooking dish.

For the crust:
In a separate bowl, combine melted margarine, self rising flour and skim milk and mix together. When all the flour is wet then just pour this mixture over the top of your veggie/chicken mix.

Bake at 350 until the crust is cooked and golden brown, about 30 minutes.

This makes about 4 - 5 servings, depending on the size of the serving. With the guys in my house it seems like less than that but I only eat 1/6 of it and I get my serving first. It is a complete meal in itself in my opinion.

Enjoy

Number of Servings: 4

Recipe submitted by SparkPeople user ROSE28651.






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