Homemade Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 232.5
  • Total Fat: 9.1 g
  • Cholesterol: 38.0 mg
  • Sodium: 601.0 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 15.7 g

View full nutritional breakdown of Homemade Chicken Pot Pie calories by ingredient
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Introduction

Lowfat and delicous, crazy easy to make, adaptable to any vegtable, seasoning or meat preference. Lowfat and delicous, crazy easy to make, adaptable to any vegtable, seasoning or meat preference.
Number of Servings: 8

Ingredients

    *Pillsbury 9" Refrigerated Pie Crust (entire pie crust), 1 serving (remove)
    *Campbell's Cream of Chicken Soup (98% fat free), 1 cup (remove)
    Campbell's Cream of Mushroom Soup (condensed), 1 cup (remove)
    Mixed Vegetables, frozen, 1 package (10 oz) (remove)
    Chicken Breast, no skin, 2 breast, bone and skin removed (remove)
    Red Ripe Tomatoes, .5 cup, chopped or sliced (remove)

Tips

Brush olive oil on crust to help it brown.
I added curry and it was fantastic.


Directions

Cook chicken
Mix all ingredients in separate bowl.
Roll out one layer of pie crust into pie dish
Fill with Mixture
Layer top pie crust over, seal by pressing with fingers
cut holes to vent on top (small)
Bake for 1 hour at 375.

Serving Size: Make 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MICHELLEMONTY1.

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