Hearty Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 357.6
  • Total Fat: 13.7 g
  • Cholesterol: 28.4 mg
  • Sodium: 459.2 mg
  • Total Carbs: 44.6 g
  • Dietary Fiber: 4.5 g
  • Protein: 15.3 g

View full nutritional breakdown of Hearty Chicken Pot Pie calories by ingredient
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Number of Servings: 6


    1 Can (10 3/4 ounce) condensed chicken broth
    1 1/3 C. Water
    4 medium carrots
    3 medium red potatoes, diced
    2 T. Olive oil
    2 C.Quartered mushrooms
    1 medium onion, chopped
    1 C. frozen peas
    1/3 C. flour
    1 refrigerated piecrust (9 inch pie)
    2 1/2 cups cooked chicken


Combine broth, 1 cup water, carrots, and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat 10 minutes.

Preheat oven to 425. Heat oil in a large skillet over medium heat. Add mushrooms and onion; saute until softened, about 5 minutes. Stir in broth mixture and peas. Whisk remaining 1/3 cup water into the flour until smooth; whisk into vegetable mixture. Increase heat to medium-high; bring to a boil.

Spread out piecrust on floured surface. Measure and roll, if necessary, to fit 1 inch larger than top of a 2 quart shallow baking dish. Stir chicken into vegetable mixture and transfer to the baking dish. Place crust over filling; trim and flute edge. Cut a scalloped round from center with a cookie cutter.

Bake until filling is bubbly and crust is browned, about 20 minutes.

Serving Size: 1/6 of pie

Number of Servings: 6

Recipe submitted by SparkPeople user LKOHLHEPP.

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