Quick Homemade Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 319.1
  • Total Fat: 16.1 g
  • Cholesterol: 14.8 mg
  • Sodium: 565.9 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 9.4 g

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

For a quick and tasty large family meal, this is homemade taste in about 30 mins. This makes enough for 2, 9' large pies at one time. It can be made in half if needed, but with a big family, or leftovers for lunch the next day, it works great. For a quick and tasty large family meal, this is homemade taste in about 30 mins. This makes enough for 2, 9' large pies at one time. It can be made in half if needed, but with a big family, or leftovers for lunch the next day, it works great.
Number of Servings: 12

Ingredients

    2 Packages 9" Frozen Pie Shells (4 total)
    3 Chicken Breasts, no skin, boneless
    1 12oz can Sweet Corn
    1 12oz can Peas
    1 12oz can Green Beans
    1 12oz can Carrots
    1 12oz can Diced Potatoes
    2 8oz cans Cream of Chicken Soup, low sodium (condensed)

Directions

1. Pull out all 4 frozen pie shells and let them start thawing and put oven temp to what is recommened on the package.
2. Bake 2 pie shells for about 5 mins. Bring out to cool while you mix the rest of the ingredients.
3. Boil chicken for about 15 mins. or when cooked through.
4. While chicken is boiling, mix together all other ingredients in a large mixing bowl. Do not mix water with condensed soup as can suggests.
5. When chicken is done, cut up into bite size pieces and mix with filling ingredients.
6. Put filling into the two baked crusts evenly. Cover with uncooked pie shells by just flipping over and pinch around corners and slit the top.
7. Bake on cookie sheet in case of spillage until top crust is flakey.
Cool a few mins before enjoying.

Number of Servings: 12

Recipe submitted by SparkPeople user DASHLEY31.

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