Chicken Pot Pie


4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 269.9
  • Total Fat: 9.2 g
  • Cholesterol: 34.9 mg
  • Sodium: 1,129.2 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 16.6 g

View full nutritional breakdown of Chicken Pot Pie calories by ingredient


Introduction

Can be modified using fresh ingredients or lower sodium items. Can be modified using fresh ingredients or lower sodium items.
Number of Servings: 6

Ingredients

    Add 1 can of cream of chicken and 1 can of cream of cheddar cheese soup along with milk to a boil. Add frozen vegetables and canned chicken. Cook until heated.

    Place mixture into a greased round baking dish. Place biscuits on top and cook for 10-12 minutes at 350 degrees.

Directions

Makes 6 - 3/4 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user PRINCESSDI733.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    I've used this recipe with only the cream of chicken soup. You don't even need to precook the chicken. Just add it to the soup & veggie mix and let cook in the oven until bubbly. Then top with biscuits for the last few minutes. EASY! - 11/15/08


  • no profile photo

    Incredible!
    This is delish! I made a few changes: just used 1 can of chicken soup (no cheddar cheese) to lower sodium content, 1/2 cup milk, a little paprika and garlic powder, chicken breast grilled and chopped and instead of biscuits, I covered the dish with a Pilsbury Ready Made Pie Crust. LOVED IT! - 9/20/08