Easy Chicken Pot Pie

3.8 of 5 (12)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 405.8
  • Total Fat: 12.5 g
  • Cholesterol: 46.8 mg
  • Sodium: 1,087.1 mg
  • Total Carbs: 51.9 g
  • Dietary Fiber: 5.8 g
  • Protein: 23.9 g

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


An easy, low calorie, low fat modification to a chicken pot pie An easy, low calorie, low fat modification to a chicken pot pie
Number of Servings: 4


    2 cans 98% Fat Free Cream of Chicken Soup
    16 oz. mixed frozen vegetables
    8 oz boneless, skinless chicken breast
    1 package reduced fat crescent rolls


Preheat oven to 375 degrees (possibly higher or lower - set the over to whatever temperature your crescent rolls need to cook at).

1. Cut chicken breast into small pieces and cook until done (5 - 7 minutes over medium heat).
2. Defrost the frozen veggies.
3. Mix defrosted frozen veggies, 2 cans of cream of chicken soup, and chicken. Heat until bubbling.
4. Put mixture into an oven-safe casserole dish (9x9 or 8x8).
5. Cover mixture with the uncooked crescent rolls.
6. Cook until the crescent rolls are done on top.

Number of Servings: 4

Recipe submitted by SparkPeople user LAURASHAHADE.

Member Ratings For This Recipe

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    Not low cal or low fat. Tates is good but way too much fat and calories!! - 10/13/11

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    Amazing!!! - 11/29/10

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    Very Good
    I make this same recipe, but use Jiffy cornbread mix instead of the rolls. Love it! - 11/16/10

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    AWESOME!!! I made this for my family and they absolutely loved it!:) - 2/25/10

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    how can we get the calories and sodium down - 3/15/09