Chicken Pot Pie

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4.5 of 5 (42)
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 240.0
  • Total Fat: 12.6 g
  • Cholesterol: 22.2 mg
  • Sodium: 602.1 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 10.3 g

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

My kids whoop & holler when I make this for supper. My kids whoop & holler when I make this for supper.
Number of Servings: 16

Ingredients

    4- ready-to-bake frozen pie crusts
    2- boneless, skinless chicken breasts, boiled & diced*
    1- can cream of chicken soup
    1- can cream of potato soup
    1- can mixed vegetables, drained
    1- Cup milk
    salt & pepper to taste

Directions

Combine cream of chicken soup, cream of potato soup & milk. Next add mixed vegetables & diced, cooked chicken (*may use about 2 cups canned chicken if you are in a hurry). Add salt & pepper to taste. Pour evenly into 2 frozen, unbaked pie crusts. Place extra pie crust over each filled pie crust, leaving the pie tin in place. Bake in 375 degree oven for about 45 min. Remove pie tins from tops of pies and continue to bake another 5-10 min. Serve warm with salad on the side. Makes about 16- 1/2 Cup servings.

**Unbaked pie may be placed in gallon sized zip-top bag & frozen to be baked at another time.

Number of Servings: 16

Recipe submitted by SparkPeople user MOMSHAWNA.

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Member Ratings For This Recipe


  • Very Good
    8 of 8 people found this review helpful
    This recipe was awesome! I did halve it though- only me to feed so no need for 2. I used frozen veggies (partially cooked beforehand in the microwave) instead of canned. I also added a cubed potato that I boiled to add some extra texture. I also used chicken pulled from a rotisserie to save time. - 3/10/08

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  • Incredible!
    3 of 3 people found this review helpful
    Incredibly good and easay!!! My husband and kids "give it 30 stars." I sauted extra chicken breast with celery and onion earlier in the week when making some soup. I used it in this awesome recipe which took about 5 minutes to put together. This one is a keeper!! - 12/10/07

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  • 2 of 3 people found this review helpful
    I haven't made it yet, but do people really only eat a 1/2 cup serving? That seems a little misleading. - 6/18/09

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  • 2 of 3 people found this review helpful
    easy to make... Next time I will make it with reduced fat soups and pie crust. This one is wonderful.... - 3/12/09

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  • Incredible!
    2 of 2 people found this review helpful
    Genius! This will be a staple in our house! - 11/30/07

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