1 crust chicken pot pie

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 169.0
  • Total Fat: 8.7 g
  • Cholesterol: 36.2 mg
  • Sodium: 323.7 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 0.7 g
  • Protein: 10.7 g

View full nutritional breakdown of 1 crust chicken pot pie calories by ingredient

Number of Servings: 12


    7 boneless, skinless chicken thighs, trimmed
    1 large celery stalk, chopped
    1 medium onion, chopped
    1 cup frozen peas and carrots
    1 can cream of chicken soup (regular)
    1/2 cup milk
    1 sheet of frozen puff pastry, thawed and rolled out slightly


for a nice crust, brush pastry lightly with an egg mixture of 1 egg and 1 Tbsp water


brown or boil the chicken thighs, set aside.
add onions and celery to the empty chicken pan with 1 Tbsp water and sautee until onions are softened. add the frozen veggies, can soup, and milk; cook until the soup and milk are thouroughly mixed. set aside.
chop the chicken up and add to the pan, mix together
pour the mix into a 9 x 13 pan, cover with the puff pastry. cook at 400 for 30 - 45 min, until the bottom bubbles and the pastry is browned and cooked thouroughy

Serving Size: makes 12 3/4 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user NITORR7465.