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4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 269.9
  • Total Fat: 9.2 g
  • Cholesterol: 34.9 mg
  • Sodium: 1,129.2 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 16.6 g

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

Submitted by: PRINCESSDI733

Introduction

Can be modified using fresh ingredients or lower sodium items. Can be modified using fresh ingredients or lower sodium items.
Number of Servings: 6

Ingredients

    Add 1 can of cream of chicken and 1 can of cream of cheddar cheese soup along with milk to a boil. Add frozen vegetables and canned chicken. Cook until heated.

    Place mixture into a greased round baking dish. Place biscuits on top and cook for 10-12 minutes at 350 degrees.

Directions

Makes 6 - 3/4 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user PRINCESSDI733.






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Member Ratings For This Recipe

  • I've used this recipe with only the cream of chicken soup. You don't even need to precook the chicken. Just add it to the soup & veggie mix and let cook in the oven until bubbly. Then top with biscuits for the last few minutes. EASY! - 11/15/08

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  • This is delish! I made a few changes: just used 1 can of chicken soup (no cheddar cheese) to lower sodium content, 1/2 cup milk, a little paprika and garlic powder, chicken breast grilled and chopped and instead of biscuits, I covered the dish with a Pilsbury Ready Made Pie Crust. LOVED IT! - 9/20/08

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