Easy Chicken Pot Pie

4.4 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 224.1
  • Total Fat: 12.9 g
  • Cholesterol: 7.6 mg
  • Sodium: 467.8 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 5.0 g

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


Creamy Chicken Pot Pie Creamy Chicken Pot Pie
Number of Servings: 8


    Mixed Vegetables, canned, 2 cup
    Chicken Breast, no skin, 1lb
    Campbell's Cream of Chicken Soup (98% fat free), 1 cup
    Pie crust, frozen, ready-to-bake, 2 crust, single 9"
    Olive Oil, 1 tbsp


Pre-heat oven to 375.
Place medium size pan on medium heat with 1 tbsp of olive oil.
Dice chicken into small squares.
Heat chicken on medium heat until fully cooked.
Add can of soup and veggies.
Stir until all ingredients are mixed.
Pour ingredients into bottom pie shell.
Use second pie shell to cover pie.
Cut off excess piecrust.
Wet piecrust ends all the way around.
Cut a small slit in the middle of the top of the pie.
Place in oven for approx. 30 minutes or until piecrust is golden brown.
Makes 1 pie = 8 slices/servings

Number of Servings: 8

Recipe submitted by SparkPeople user MSUEJAMES.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    Delicious as is, but I like to add a little powdered bouillon, thyme, pepper, and any leftover vegetables. For the crust, I just use a low carb tortilla for the top crust. I don't put crust on the bottom. Always keep the condensed soup on hand and tortillas in the freezer. Enjoy. - 3/15/17

  • no profile photo

    great - 3/3/14

  • no profile photo

    Very Good
    Was OK used cresent rolls instead of pie crust. - 11/16/10

  • no profile photo

    Very Good
    I add pepper, a little onion powder, a dab of worstershire, & 1/2 c. milk...no olive oil. It's so good! - 5/9/10

  • no profile photo

    Very Good
    very good - 5/7/08