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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 535.6
  • Total Fat: 22.3 g
  • Cholesterol: 49.8 mg
  • Sodium: 1,052.6 mg
  • Total Carbs: 53.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 25.7 g

View full nutritional breakdown of Steph2003's Chicken Pot Pie calories by ingredient
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Steph2003's Chicken Pot Pie

Submitted by: STEPH2003

Introduction

A Hearty Helping of Homemade Chicken Pot Pie! Just cut it into 6 hearty pieces for your meal, or lower the fat/calories by cutting it into 8! FYI for 8 servings there's 401 calories and 17 grams of fat. I serve this with rice as a side, but that's not in the nutritional info. This recipe is not recommended for those on low sodium diets! A Hearty Helping of Homemade Chicken Pot Pie! Just cut it into 6 hearty pieces for your meal, or lower the fat/calories by cutting it into 8! FYI for 8 servings there's 401 calories and 17 grams of fat. I serve this with rice as a side, but that's not in the nutritional info. This recipe is not recommended for those on low sodium diets!
Number of Servings: 6

Ingredients

    2-chicken breasts
    1 can- Veg-all Mixed Vegetables
    1 can- Campbells Cream of Potato Soup
    1 can-Campbell's Healthy Request Cream of Chicken
    2 9" Pie crusts ( I used Deep Dish)
    Smart Balance, Smart Balance Light Buttery Spread, 1 Tbsp

    *Optional: Mrs. Dash Seasoning, to taste.

Directions

Preheat oven to 375.
Remove frozen pie crusts from freezer.


Cut chicken into bite size pieces. Place in skillet with butter spread and seasoning (if used,) cover and stir occasionally until chicken is done.


While chicken is cooking mix the cream of potato, cream of chicken, and (drained) veg-all together in a large bowl, then add cooked chicken.


Pour mixture into pie crust, place on a cookie sheet and put the second pie crust on top. If the second pie crust sticks to the pie tin it unthawed too much, and needs to be put back in the freezer for a few minutes.

Bake 25-30 minutes or until top pie crust is golden brown.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user STEPH2003.






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Member Ratings For This Recipe

  • I made the same filling, but I didn't have the pie crusts (and considering I'm literally snowed in right now, I couldn't go get it!) I made the filling, put it in an 8x8 baking dish and topped it with biscuits. It was yummy, but I have to find out the difference in the calories and such!! - 1/27/09

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  • definitely good - sodium is something I am trying to cut down too. - 3/3/08

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  • I make pot pies all the time and I find they are so much better using fresh veggies than canned. Less sodium also. - 11/27/07

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  • This is an excellent feel good recipe and is both simple and quick to prepare. My only concern is trying to lower the sodium. Chicken pot pie is a classic that is great for gathering friends and family around the table. I look forward to more 'home cooking' recipes from Steph2003! - 11/8/07

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