Chicken Pot Pie (Double Recipe)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 336.9
  • Total Fat: 16.1 g
  • Cholesterol: 2.2 mg
  • Sodium: 646.5 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 8.1 g

View full nutritional breakdown of Chicken Pot Pie (Double Recipe) calories by ingredient
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This makes 2 pot pies, both with crust on top and bottom. This makes 2 pot pies, both with crust on top and bottom.
Number of Servings: 12


    3-4 chicken breasts, boiled, diced
    1 can cream of chicken soup
    approx. 5 c. water
    1 can chicken broth (or use 1-2 boullion cubes in the water)
    3 small potatoes, diced, cooked til tender
    1 can carrots
    1 can english peas
    1 can corn
    1/2 c. onion
    2 tsp garlic
    1/2 TB basil
    1/2 tsp marjoram
    1 tsp black pepper


Cook chicken in boiling water for 20-25 minutes.

In separate pot, boil diced potatoes in boiling water til tender, about 20 minutes as well.

In large pot, spray a little Pam, then saute onion and garlic. (Can saute in chicken broth too.) Add water and broth (or bouliion cubes) and cream of chicken soup. Stir well. Add all cans of veggies, then add chopped, cooked chicken and potatoes. Stir well. Pour into pie shell.

Very carefully, remove one empty pie shell from the tin pan. Cover the other pie shell that has been filled. Press edges together. Prick the top of the shell a few times. (This takes practice & a little luck to come out looking really good. But don't worry too much how it looks, once cooked, they'll love it, and nobody ever cares how it looks!)

Now, do the same for the second pot pie. Fill one shell, cover with the other, prick top.

Bake both pies at 400* for 35-40 minutes, or until done.

Each pot pie serves about 6.

Number of Servings: 12

Recipe submitted by SparkPeople user WANNYBESKINNY36.

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