homemade chicken pot pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 209.0
  • Total Fat: 6.8 g
  • Cholesterol: 42.4 mg
  • Sodium: 365.4 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 17.2 g

View full nutritional breakdown of homemade chicken pot pie calories by ingredient
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Introduction

I never liked the store-bought pot pies because I never knew what was in them. I made this one day for my boyfriend, Bob, and he loves it! I never liked the store-bought pot pies because I never knew what was in them. I made this one day for my boyfriend, Bob, and he loves it!
Number of Servings: 8

Ingredients

    2 cans Campbells 98 percent fat free cream of chicken soup
    2 chicken breasts
    1/2 bag mixed vegetables (half of 10 ounce bag)
    1 can mushrooms (1 cup), diced
    2 potatoes, diced
    2 cloves garlic, minced
    1/2 medium yellow onion, diced
    1 tablespoon canola oil
    1 tablespoon butter
    fresh ground pepper, to taste
    Lawry's seasoned salt, 1 teaspoon
    2 ready-made pie shells

Directions

Boil chicken breasts until done. Reserve cooking liquid.

Heat canola oil and butter in pan. Add potatoes and onions, saute until potatoes begin to brown but still firm. Add mushrooms and garlic. If potatoes begin to stick to pan, ladle some of reserved cooking liquid from chicken into pan. Add mixed vegetables to pan and lower to a simmer.

Dice chicken breasts into bite-sized pieces. Add two cans of cream of chicken soup and chicken to pan with the rest of the ingredients and combine. Remove from heat.

Place one pie crust into pie pan. Ladle the chicken mixture into the crust. Lay other crust on top and crimp edges together. Vent the top crust. In case of pot pie bubbling over, I always bake on top of cookie sheet for easy oven clean up.

Place in preheated 375 degree oven and bake for 45 minutes or until golden brown.

Let cool for at least 15 minutes, makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user HRGODDESS1973.

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