Chicken Pot Pie soup

Chicken Pot Pie soup

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 292.9
  • Total Fat: 6.1 g
  • Cholesterol: 58.7 mg
  • Sodium: 1,299.9 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 4.7 g
  • Protein: 25.8 g

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

Number of Servings: 6


    2 cups cooked chicken, cubed
    2 cans condensed cream of potato soup
    2 cans condensed cream of chicken soup
    1 can corn, drained
    1 can peas, drained
    2 cups milk
    .5 tsp pepper

    puff pastry dough (not included in calorie count)


1. In large pot combine all ingredients (except puff pastry) and heat through (about 10 minutes).

2. Roll out pastry dough about 1/4 inch thick and cut into 3"x3" squares. Bake in 375 degree oven for 7-10 minutes, until puffy and slightly browned on top. Serve on top of soup.

(If trying to reduce fat, omit puff pastry.)

Number of Servings: 6

Recipe submitted by SparkPeople user THEFROSTY1.

Member Ratings For This Recipe

  • no profile photo

    Used 3 leftover chicken thighs, rf crm of celery soup (no crm of chicken), and 2-1/2c 2% milk. Replaced canned corn/peas with a bag of frozen mixed veggies. OMG loved it! - 10/26/16

  • no profile photo

    Very Good
    yummy and fast - 11/22/11