Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 253.1
  • Total Fat: 13.5 g
  • Cholesterol: 36.3 mg
  • Sodium: 697.1 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 15.2 g

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


    1 package Pepperidge Farm Puff Pastry Sheet Ready-to-Bake
    1 lb boneless skinless chicken breast, diced
    2 Tbsp olive oil
    1.5 cup, chopped Carrots
    1.5 cup, chopped Celery
    1 cup, chopped Onions
    2 cloves diced Garlic
    1/2 tsp salt Salt
    1/2 tsp Pepper
    4 cups low sodium reduced fat chicken broth
    2 TBsp Corn Starch
    1 tsp Rosemary, dried
    1 TBsp italian seasoning
    2 TBsp light margarine
    1 egg plus 1TBsp water, beaten


preheat oven to 375.

Saute diced chicken breast seasoned with S&P in olive oil until lightly browned. Add vegetables and seasoning, sauteing for another 5-10 minutes.

Add 3 cups of chicken broth, bringing to a boil. Once boiling, add final cup of chicken broth mixed with the corn starch, and stir until gravy has thickened, another 5 or so minutes.

Spray a 9x13 baking pan with PAM. Gently roll out one of the 2 puff pastry crusts so that it can be molded to the bottom and sides of the pan. Add the chicken & gravy mixture. Top with the remaining puff pastry dough, which may need to be rolled out slightly to fit the pan. Cut several vent holes in the top crust, and cover with the egg wash.

Bake at 375 for about 25-30 minutes, or until top crust has started to brown. Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user BLACKDOVE5.

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