Chicken Pot Pie

This is a recipe that I came up with myself after looking at the nutrition information of a frozen chicken pot pie.  I love a good chicken pot pie but most of them are full of calories and fat.  This recipe is super easy, which I always love, and reduces some of those unnecessary calories and fats.

Chicken Pot Pie

what you’ll need:

  • frozen pie crust ( I normally get Pillsbury because it seems to hold up better than the store brand, but either will work)
  • 2 cans fat free cream of chicken soup
  • 1 10oz bag of frozen veggies
  • 1 rotisserie chicken


  1. preheat oven to 350 degrees
  2. pull the meat off of the rotisserie chicken and put in a large bowl
  3. cook veggies according to bag (I normally get the microwavable ones and do that while I pull off the chicken)
  4. once veggies are cooked place in the bowl with the chicken
  5. dump in both cans of cream of chicken soup and stir contents in the bowl until mixed well
  6. place in a pie crust ( you can just use the one on the bottom to eliminate carbs or you can place contents in one and top with the other. Whichever you prefer)
  7. cook for 30 minutes and enjoy!

The great thing about this recipe is its quick and easy, but still taste like a homemade chicken pot pie that your grandma slaved over for hours.  No one will ever know it only took a little over 30 minutes!


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