Chicken Pot Pies

Chicken Pot Pies

Chicken Pot Pies


  • 1 package of 2, rolled pie shells.
  • 2 cups chopped cooked chicken breast - If the breast is seasoned with garlic salt and pepper, then prepared on the BBQ grill, it has an even more robust flavor, but can be prepared on the stove top as well.
  • 2 cups frozen mixed vegetables, thawed
  • 1 (10 3/4oz.) can condensed 45% reduced-sodium 98% fat-free cream of chicken soup (such as Campbell's Healthy Request), undiluted
  • 1/4 cup fat-free milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking Spray


  1. Preheat oven to 450 degrees
  2. Unroll dough onto a lightly floured work surface. Invert 4 (10 oz) serving dishes over dough, and trace along rim of dishes with a knife, cutting 4 circles out of dough. Discard any scraps. Cut 4 small slits in each pastry round; set aside.
  3. Combine chicken and next 5 ingredients in a large microwave-safe bowl; microwave at HIGH 2 minutes or until warm, stirring after 1 minute. Spoon mixture into 4 (10 oz) serving dishes coated with cooking spray. Top each with a pastry round, pressing dough firmly against sides of dish. Lightly coat tops of dough with cooking spray. Bake at 450 degrees for 15 to 18 minutes or until crust is golden brown. Yield: 4 servings (serving size: 1 potpie).

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