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5 from 1 vote

Danielle's Chicken Pot Pie

This creamy, delicious family meal is quick and easy and the kids love it!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Entree
Cuisine: American
Servings: 4
Calories: 2606kcal
Author: Kristin


  • 1/2 tablespoon olive oil
  • 3 chicken breasts (boneless, skinless, cut into bite-sized pieces)
  • 1/2 cup onion
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 16 ounces frozen mixed vegetables (1 bag)
  • 10.75 ounces cream of chicken soup (1 can, reduced fat if desired)
  • 1 cup milk
  • 3/4 cup shredded reduced-fat cheddar cheese (divided)
  • 1 box pie crust (2 crusts)


  • Preheat oven to 450 degrees.
  • Heat olive oil in a large skillet.
  • Add chicken, onion, garlic salt, and pepper, and cook until the chicken is done.
  • Mix in the vegetables, chicken soup, and milk, and cook until heated through.
  • Spray a 1.5 quart casserole dish with cooking spray, and place the first pie crust along the bottom and up the sides.
  • Stir 1/2 cup cheddar cheese into the chicken/vegetable mix, and then pour into the casserole dish.
  • Sprinkle the top of the chicken mixture with the remaining 1/4 cup cheddar cheese, and then arrange the second crust on top.
  • Cut a slit in the middle of the crust, and place in the oven.
  • Bake for 15-20 minutes, until the crust is golden brown.


Calories: 2606kcal | Carbohydrates: 46g | Protein: 384g | Fat: 88g | Saturated Fat: 27g | Cholesterol: 1053mg | Sodium: 2016mg | Potassium: 6599mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6040IU | Vitamin C: 13.3mg | Calcium: 291mg | Iron: 12mg