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Chicken Pot Pie Recipe

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Easy Chicken Pot Pie

As a kid I was a pot pie lover. It didn’t matter if it was chicken, beef, or turkey, I wanted it.  It was not only a yummy comfort type food for winter but it was compact, fast, and mobile. I didn’t have to sit through 3 courses to get to dessert either.

When my friends would come over Mom didn’t have to spend time in the kitchen trying to decide what all the kids would like, she could just pull out the frozen pot pies and we all chose one. They were fairly nutritious with the vegetables, meat, and bread all in one pot pie bowl.  But just like any prepackaged food there are drawbacks.

Now you and your kids can be in charge of the health value of each and every morsel by making your own Easy Chicken Pot Pie.

As with all foods and recipes, please pay attention to possible allergens contained within them.

Chicken Pot Pie

Let Your Kids Help Make a Great Chicken Pot Pie

You can help them learn to make healthy choices from early on in their development. Nearly all of us all want our children to be healthy, wealthy, and wise. Help those bodies and brains work in unison by providing healthy foods for them.

Recipe Information

Servings – 3 Prep Time – Approx 30 Minutes

Nutritional Information:

Amount Per Serving  Calories: 463 | Total Fat: 24.8 g | Cholesterol: 42 g


  • 1 (9 inch) deep dish frozen pie crust, thawed
  • 1/2 (15 ounce) canned or frozen mixed vegetables, drained
  • 1 cup cooked, diced chicken breast
  • 1/2 (10.75 ounce) can low sodium condensed cream of chicken soup
  • 1/4 cup milk

This recipe can easily be doubled to make use of the leftover soup and vegetables.


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk.
  3. Pour mixture into the pie crust.
  4. Seal the edges and poke holes in top crust.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown

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