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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 278.7
  • Total Fat: 9.6 g
  • Cholesterol: 49.3 mg
  • Sodium: 945.5 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 4.1 g
  • Protein: 23.4 g

View full nutritional breakdown of 278.7 Calorie Chicken Pot Pie calories by ingredient
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278.7 Calorie Chicken Pot Pie

Submitted by: WNEWSUM

Number of Servings: 1


    1 individual serving ramekin or other
    oven safe dish that holds 3-4 cups
    3 ounces of boneless chicken breast
    1 medium carrot
    2 large mushrooms
    ½ cup of celery (1-2 ribs)
    ¼ large onion
    1 ½ teaspoons of olive oil
    1 Pillsbury Buttermilk Biscuit, uncooked*
    1/3 cup of chicken broth

    *Please note...this is ONE biscuit. Not the entire package of biscuits.


If you will be baking your pot pie immediately, turn the oven to 350 so it can preheat.

In a 10 inch skillet, heat the 1 ½ teaspoons of olive oil to. Use a medium low setting, as olive oil has a low burn point.

Test the oil by placing one piece of chicken in the hot oil. You should hear a sizzle. If you don't hear the sizzle, remove the chicken and wait for the oil to be hot enough to sizzle a piece of chicken.

When the oil is hot enough, put all 3 ounces of chicken in the skillet. Immediately stir the chicken about so the pieces come apart from one another. Cook the chicken until the outsides have all turned white. Browning the chicken is not needed. If you have larger “bite sized” pieces, then you want to cook them a bit longer. Be aware that diced chicken cooks quickly, and will quickly dry out.

Remove the chicken, and set it aside.

Add the vegetables to the skillet. (More oil is not required.) Stir them every 60 seconds or so. This prevents burning, and promotes even cooking. The vegetables will all soften. The onion will become translucent. Cook a little longer, and the onion will “carmelize” and take on richer flavors.

When the vegetables are done, add the chicken broth to the pan. Scrap the bottom of the pan. This helps to clean the skillet by removing bits of stuck on food. More importantly, those bits of food have intense flavor that you want in your pot pie.

Turn off the skillet, and add the chicken back into the pan. Stir it in with the vegetables. This is your pot pie filling.

Put your filling in the ramekin. Any remaining liquid also goes in the ramekin. Top with an uncooked biscuit. Place the ramekin on a cookie sheet, and then the cookie sheet and ramekin go in the oven.

Bake until the biscuit is done. (See tube instructions for cooking time. Remember that the underside may be slower to cook all the way through.)

Serving Size: makes 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user WNEWSUM.

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