Chicken Pot Pie I


Easy Chicken Pot Pie.

1 to 9 - inch pie


  • 4 skinless, boneless chicken breast halves

  • 1 (10.75 ounce) can condensed cream of chicken soup

  • 2 (15 ounce) cans mixed vegetables, drained

  • 1 recipe pastry for a 9 inch double crust pie


  1. Boil or steam the chicken breasts until done. Dice.

  2. Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.

  3. Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.

Nutrition Facts (per serving)

246 Calories
11g Fat
21g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 246
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 34mg 11%
Sodium 627mg 27%
Total Carbohydrate 21g 7%
Dietary Fiber 5g 17%
Total Sugars 0g
Protein 15g
Vitamin C 4mg 20%
Calcium 35mg 3%
Iron 2mg 12%
Potassium 252mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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