Low Fat Chicken Pot Pie

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 292.1
  • Total Fat: 15.0 g
  • Cholesterol: 28.2 mg
  • Sodium: 723.8 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 1.0 g
  • Protein: 7.8 g

View full nutritional breakdown of Low Fat Chicken Pot Pie calories by ingredient
Submitted by:


Healthier version of a family favorite. Healthier version of a family favorite.
Number of Servings: 6


    1 9oz box Jiffy Pie Crust Mix
    1 5oz can 98% Fat Free White Chicken in water, drained
    1 15oz can Mixed Vegetables-No Salt Added, drained
    1 10.75oz can Campbell's Cream of Chicken Condensed Soup-98% Fat Free


Preheat oven to 350 degrees.

In a mixing bowl combine chicken, vegetables, and soup.
Make two pie crusts according to the package directions.
Place 1 pie crust in small casserole dish, prick bottom and sides with fork and bake for 10 minutes.
Pour readied soup mixture into dish and cover with second pie crust. Seal edges by crimping crusts together. Prick top with fork several times to vent.

Bake for 50-60 minutes until crust is slightly browned. Serve immediately.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user AFBDIET08.

Rate This Recipe