Hearty & Easy Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 310.3
  • Total Fat: 14.7 g
  • Cholesterol: 37.3 mg
  • Sodium: 575.6 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 2.7 g
  • Protein: 17.9 g

View full nutritional breakdown of Hearty & Easy Chicken Pot Pie calories by ingredient
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Number of Servings: 8


    2 Boneless skinless Chicken Breast
    1 package Pie crust, frozen, ready-to-bake
    Cream of Chicken Soup, 1 can (10.75 oz)
    1lb Mixed Vegetables, frozen
    Kraft Light Done Right Italian Salad Dressing

    Small amount of flour to dust on a cutting board to make unrolling dough easier.


- Dice 2 chicken breasts & remove traces of fat & non-edibles. Mix in italian dressing
- Cook chicken pieces over medium heat in saucepan.
- Add 1lb of frozen vegetables and cream of chicken soup. Cook until the vegetables are no longer frozen.

Roll out pie crust on floured cutting board. Spray pie pan with cooking spray. Place bottom pie crust in 9-10" pan. Pour in chicken veggie mix. Place top crust, flute and trim off excess. Cut an opening into the top center. Place foil or cover around pie crust.

Bake at 425 F for 45 minutes. Makes 8 servings full of vegetables and flavor. You can also use reduced fat chicken soup & still turns out great.

Number of Servings: 8

Recipe submitted by SparkPeople user BELLAROSSA33.

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Member Ratings For This Recipe

  • I made a few changes to this, using chicken stock which I thickened with corn starch.Fresh mushroom as well. It was very good - 11/15/08

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