Chicken Pot Pie


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 426.7
  • Total Fat: 18.1 g
  • Cholesterol: 77.3 mg
  • Sodium: 638.5 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 2.7 g
  • Protein: 32.2 g

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

This uses previously cooked chicken as leftovers to make chicken pot pie. Cream of chicken soup 98% fat free Frozen mixed vegetables 10 oz 1 cup skim milk 3 cooked chicken breasts 2 Frozen pie crusts This uses previously cooked chicken as leftovers to make chicken pot pie. Cream of chicken soup 98% fat free Frozen mixed vegetables 10 oz 1 cup skim milk 3 cooked chicken breasts 2 Frozen pie crusts
Number of Servings: 6

Ingredients

    1 cup Campbell's Cream of Chicken Soup (98% fat free)
    1 package (10 oz) Mixed Vegetables, frozen
    3 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
    2 crust, single 9" Frozen pie crust
    1 cup Milk, nonfat (skim milk)

Directions

Shred cooked chicken into bite size pieces. Mix soup, chicken, milk and frozen vegetables. Place bottom crust in pie tin. Fill pie tin with mixed ingredients. Place top pie layer in cross-crossing strips Or layer on top and crimp. Bake at 350 till crust is golden brown. Serving Size: 8

Number of Servings: 6

Recipe submitted by SparkPeople user ROUNDABOUT106.

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Member Ratings For This Recipe


  • Incredible!
    Very simple and delicious. - 2/14/20

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