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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 393.6
  • Total Fat: 17.2 g
  • Cholesterol: 39.2 mg
  • Sodium: 960.7 mg
  • Total Carbs: 39.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 20.9 g

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

Submitted by: STEPHANIEROSE

Introduction

Very easy and tasty comfort food Very easy and tasty comfort food
Number of Servings: 8

Ingredients

    2 boneless chicken breasts, cooked and cubed
    1-2 cans of 98% FF cream of chicken soup (not diluted)
    2 cups cooked, drained mixed vegetables
    pepper to taste
    1 can of refrigerated, reduced fat crescent rolls

Directions

Mix cooked chicken, vegetables and cream of chicken soup in a smallish, rectangular baking pan (8 X 10 or so). Bake at 350 for about 30 minutes until hot. Stir halfway through for even heating.

Unroll crescent roll dough and place over top of hot chicken mixture. Return to oven and bake until golden (about 12-15 mins).

Serves 6-8

Number of Servings: 8

Recipe submitted by SparkPeople user STEPHANIEROSE.






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Member Ratings For This Recipe

  • I used 1 can of cream of chicken soup with about 1/3 can of milk, and frozen vegetables. Topped with a little bit of parmesan cheese before adding crust. Delicious and much healthier than ready made pot pies. - 9/2/13

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  • 1-2 cans of soup? So is the Nutritional Information for 1 can or 2? This recipe is a bit higher in fat per serving that my family's target, so this could make a difference. If I could figure a way to lower the fat content, I'd love to try it. - 1/18/09

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  • This was good! Another great recipe .Thank You! - 9/8/08

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  • This is a wonderful recipe. Easy to make and very tasty. - 6/1/08

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