Homemade Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 265.1
  • Total Fat: 14.7 g
  • Cholesterol: 5.8 mg
  • Sodium: 724.3 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 6.5 g

View full nutritional breakdown of Homemade Chicken Pot Pie calories by ingredient
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Number of Servings: 16


    Pillsbury prepared Pie crust - 2 boxes (2 in each box)
    1 pound of boneless, skinless chicken breast
    2 cups canned veg-all mixed vegetables
    2 cans Cream of Chicken Healthy Request Campbells soup
    1 can low fat chicken broth


Boil chicken (I sometimes boil the night before to save time when I get home the next day from work) Cut into bite size chunks and set aside. In Large pan combine vegetables, soups and broth. Heat on medium until boiling. While cooking place pie crust in the bottom of 13x9 pan. You will have to cut to fit to bottom and up sides of pan. Pour filling into pie crust. Sprinkle with salt and pepper to taste and cover with remaining 2 pie crust. Again you will have to fit. Throw away any excess pie crust and seal edges of pan. Cut 2-3 small slits in top of crust to vent. Brush top with egg whites and bake in 350 oven until golden brown on top. (usually 30-45 minutes)

Cut into 16 equal square portions.

Number of Servings: 16

Recipe submitted by SparkPeople user FATTYCAKES24.

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