Homemade Chicken Pot Pie (Wendy's)

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 256.0
  • Total Fat: 10.9 g
  • Cholesterol: 35.1 mg
  • Sodium: 843.5 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 10.8 g

View full nutritional breakdown of Homemade Chicken Pot Pie (Wendy's) calories by ingredient
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This recipe whips up quickly & my kids LOVE it! This recipe whips up quickly & my kids LOVE it!
Number of Servings: 16


    2 Prepared Pie Crusts
    2 cans of Campbell's Cream of Chicken soup
    2 13 oz cans of Member's Mark Chicken
    1 cup 1% Milk
    1 can of green beans, drained
    1 can of corn, drained
    4 medium potatoes, peeled, cubed & boiled, drained
    4 medium carrots, sliced, boiled & drained


Put one pie crust into the bottom of a large deep glass baking dish (spray first with PAM).
In a large bowl, combine the condensed soup & 1 cup of milk & mix well. Add all remaining ingredients & mix well.
Pour into the pie crust & spread out evenly.
Roll out remaining top crust, place on top of the filling & cut a few slits.
Bake at 350 degrees for about an hour -- I cover it with foil so the crust doesn't burn. Uncover & bake for about 10 minutes more.
Makes approximately 16 1 cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user PARTYMOM44.

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