Easy Chicken Pot Pie

Easy Chicken Pot Pie

4.7 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 292.2
  • Total Fat: 15.6 g
  • Cholesterol: 36.4 mg
  • Sodium: 638.5 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 0.7 g
  • Protein: 11.4 g

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

Number of Servings: 16


    2 - 10oz cans of Bumblebee Chicken Breast in Water
    1 - 10.75oz can of Cream of Chicken soup
    1 - 10.75oz can of Chicken Broth
    1/2 cup sour cream
    1 - 10oz bag of frozen mixed veggies, thawed
    Salt and pepper to taste
    4 Pillsbury refrig. pie crusts


Mix all ingredients except for pie crusts.
Place one crust in each of 2 pie pans.
Pour half of mixture into each pie crust.
Top each pie with a second crust.
Press edges to seal and cut slits in top.
Bake at 375 for 1 hour or until crust is cooked and browning at edges.

Number of Servings: 16

Recipe submitted by SparkPeople user SEMIG5.

TAGS:  Poultry |

Member Ratings For This Recipe

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    3 of 3 people found this review helpful
    This was a super easy and quick recipe! My husband, a notoriously picky eater, LOVED this! He asked me to put it on our "repeat" list! I used light sour cream and 98% fat free cream of chicken soup - and it was full of flavor! - 4/15/11

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    1 of 1 people found this review helpful
    Amazing recipe!! Great flavor and super easy!!! I have frozen the second pie as well to serve at a later date!!! - 11/15/11

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    1 of 1 people found this review helpful
    Made this with just broccoli and chicken and loved it. The two pies let us have left overs as well as freezing one for later! - 9/20/11

  • no profile photo

    Very Good
    great - 5/16/17