Simple Chicken Pot Pie

4.2 of 5 (11)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 172.5
  • Total Fat: 3.3 g
  • Cholesterol: 18.6 mg
  • Sodium: 461.4 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 4.2 g
  • Protein: 11.4 g

View full nutritional breakdown of Simple Chicken Pot Pie calories by ingredient
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A simple version of chicken pot pie that will have your family think you took all day! Plus very healthy!! A simple version of chicken pot pie that will have your family think you took all day! Plus very healthy!!
Number of Servings: 6


    2 pieces boneless skinless chicken breasts
    1 Cup Whole Wheat Flour
    1 Cup 2% Milk
    1 16oz package mixed veggies, any combo you like.
    2 Cans Cream of Potato Soup


Cook chicken first, cut into small pieces or shred.

Mix 1 Cup Flour with 1 Cup milk in seperate bowl, reserve for top of pie.

Mix frozen veggies with 2 cans of Cream of Potato Soup, or 1 can Cream of Potato and 1 can cream of chicken, or cream of mushroom, whatever you prefer.

Mix chicken with veggie mixture place in pie pan, the cover with topping (flour and water mix).

Bake 350, for 45minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user ~KARA~.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    sounds really great! I was looking for a CPP recipie and figured it'd be hard. This sounds nice and easy though. Thanks. - 10/24/07

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  • Would love too see this recipe using whole foods instead of soup from a can. - 12/4/14

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  • Loved it. I added one can of celery soup instead of two cans of patatoe. - 10/13/10

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  • Very Good
    I really like the recipe. The only thing I changed was I put a bit of skim milk in the chicken/soup/veggie mixture to make it not so thick. Besides that it was great! - 8/2/10

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  • Very Good
    VERY EASY!!! Doubled recipe & put in 9 x 13, so we could take leftovers for lunches. Used 3 cream of potato, 1 cream of chicken; a bag of corn and a bag of green beans (hubby hates most veggies); also used whole wheat & self-rising flour (1:1) in crust. We all seasoned to taste after cooking. Yum. - 5/29/10

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