Baked Potato Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 258.3
  • Total Fat: 3.9 g
  • Cholesterol: 48.3 mg
  • Sodium: 434.3 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 4.7 g
  • Protein: 22.8 g

View full nutritional breakdown of Baked Potato Chicken Pot Pie calories by ingredient
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Chicken Pot Pie filling inside a baked potato shell Chicken Pot Pie filling inside a baked potato shell
Number of Servings: 6


    3 Lg 13 oz. Idaho Potatoes
    Chicken, Skinless/boneless, 1 lb. cooked/diced
    Carrots, Shredded, 1 C.
    Campbell's Healthy Request Cream of chicken Soup (98% Fat Free), 1 Can


Pierce potatoes with a fork. Bake at 350 degrees for 45 minutes until done. Slice in half lengthwise. Steam carrots until tender crisp. Scoop inside of potato into a saucepan (do not mash). Add chicken breast, carrots and cream of chicken soup. Stir until hot. Pour 1/6 of the mixture into each potato shell.
6 Servings

TAGS:  Poultry |

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Member Ratings For This Recipe

  • Very Good
    I added corn and broccoli. The broccoli was fantastic added! Boiled chicken instead of using canned. It was easy to make and quick too. Will be making again! - 5/24/10

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  • Very Good
    Everyone really liked this - comfort food! I'd season it up a bit more when I make it again - add some sage and thyme, some black pepper - but it was quite good for something so simple! - 5/7/10

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