Chicken Pot Mock Pie

4.3 of 5 (9)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 226.6
  • Total Fat: 4.6 g
  • Cholesterol: 28.0 mg
  • Sodium: 551.0 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 5.0 g
  • Protein: 16.9 g

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

Number of Servings: 12


    1.3 pounds chicken breast, cooked and diced
    2 cans veg-all no salt added
    2 cans white kidney beans
    1 can healthy request cream of chicken soup
    1 can healthy request cream of mushroom soup
    1 can Pillsbury reduced fat crescent rolls


Mix all ingredients except crescent rolls.. Put in 13x9 casserole dish (lightly sprayed) and then top with crescent rolls (don't separate - just unroll and place on top). Cover with foil and cook at 375 degrees for 20 minutes, then uncover and cook approx 10 minutes until crescent dough is golden brown.

Number of Servings: 12

Recipe submitted by SparkPeople user KLAYZEE.

TAGS:  Poultry |

Member Ratings For This Recipe

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    Very Good
    Love it! - 3/1/21

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    Very Good
    This is good!! I used 1 can of beans and substituted broccoli for the other can. I added pepper in the mixture (it is difficult to season pot pies after the top crust in on. - 11/29/07

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    Very Good
    This was a big hit. My entire family enjoyed it. I have 7 year old twin boys and a 6 year old girl, they can be very picky! Great way to get in their veggies!!! - 9/10/07

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    this was ok. The beans are what did not do it for me. broccoli or more veggies would pobably be better, Maybe some onions - 7/28/07

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    This is one of the easiest and best recipes! Husband loved it enough to eat as leftovers. Even a big hit a work! - 7/25/07