Homemade Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 406.8
  • Total Fat: 14.7 g
  • Cholesterol: 75.9 mg
  • Sodium: 1,159.1 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 32.2 g

View full nutritional breakdown of Homemade Chicken Pot Pie calories by ingredient
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A pot pie that tastes even better than banquet...though a little high on calories and sodium, but great for vitamins. A pot pie that tastes even better than banquet...though a little high on calories and sodium, but great for vitamins.
Number of Servings: 8


    1 can Cream of Mushroom Soup 98% fat free.
    1 can Cream of Celery Soup 98 % fat free.
    1 can Cream of Chicken Soup 98% fat free.
    1 can sliced carrots
    1 can peas
    4 boneless, skinless chicken breasts
    Enough pie crust to make 4 individual pies, I think I used 2 batches of homemade dough.


Preheat the oven to 400 degrees.

Make sure chicken is thawed before beginning. Then dice the chicken into about 1/2" by 1/2" pieces. Cook the chicken in a mixture of spices (to taste), and a little bit of butter (not included in nutritional information). Usually 20-30 minutes depending on how hot you have your stove. Mix up the soups, carrots, and peas while you're waiting. You can add onions too, if you want, I usually used dehydrated diced onions, as they're easier for me to keep around.

Meanwhile prepare dough, or prepare before hand and refrigerate for better flaky crust. You can use the frozen pie crusts if you want to make a regular size pie for the whole family, but I like to make individual servings so I can freeze whatever's left over. Roll out crust to 1/4" - 1/8" thickness, whatever you prefer, and place into pie pan of desired size. Cut off excess around edges.

When the chicken is done, bring out a pot big enough to hold chicken and soup mixture. Add them into the pot and heat on medium until they boil. Turn off. Now add the final mixture to the pie crusts and cover with another pie crust. Flute, or press edges so that the juices cannot escape out that way. Cut 2-3 slits in the top of pies and put in the oven to bake. If you are making individual sized pies putting the pies on a cookie sheet before putting them in the oven can be helpful. Bake for 30 minutes or until pastry is golden. Let cool, and serve.

A note on individual pie size: I use a pie tin that is a little bigger than the normal "banquet pot pie size" I think it's about 3". So if you use smaller tins, then it will make more pies. Also, I'm pretty sure this makes 4 servings as I made a double batch of this and got about 8 servings out of this, but again it depends on the size of pie you are making.

I took this recipe from a cook book I have and modified it. They wanted you to cook the chicken in wine and then add flour to it to "bulk" it up. But I thought using the soups would be healthier and more flavorful. I managed to cut the calories in half, but added more than double the sodium. It might work if you cut the soup in half and add the other half as water, but I'm not sure how creamy this would make it.

One more note on Freezing: I freeze mine in the pie tins themselves. I like to use the tossable aluminum ones. Also when freezing place them in a plastic bag with parchement, wax, etc. paper in between. That way they don't stick together when they freeze. You can put about 2 or 3 pies in a gallon freezer bag. Make sure you squeeze all of the air out before closing the bag.

And that's it, I hope you enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user CASS1717.

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