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Home-Style Chicken Pot Pie

Home-Style Chicken Pot Pie
  • Prep 15 min
  • Total 55 min
  • Ingredients 9
  • Servings 6
A mouth-watering mixture of creamy chicken and vegetables bubbles underneath a golden brown biscuit topping. Enjoy dinner tonight with this delicious home style chicken pot pie made using Pillsbury™ pie crust.
Updated October 24, 2016

Ingredients

  • 1 lb boneless skinless chicken breasts, cut into cubes
  • 1 can (10 3/4 oz) condensed cream of chicken soup with 30% less sodium
  • 1/2 cup buttermilk
  • 1 bag (12 oz) frozen mixed vegetables, thawed
  • 1 large baking potato (8 oz), peeled, cut into cubes
  • 1 jar (2 oz) diced pimientos, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps

  • 1
    Heat oven to 400° F. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook 2 minutes, stirring frequently. Stir in soup and buttermilk. Heat to boiling; stir in mixed vegetables, potato, pimientos, salt and pepper.
  • 2
    Spoon mixture into ungreased 3-quart casserole. Remove pie crust from pouch; place over hot chicken mixture. Seal edge and flute. Cut slits in several places in top crust.
  • 3
    Bake 30 to 40 minutes or until crust is golden brown and filling is bubbly.

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Total Fat
11g
0%
Saturated Fat
4 1/2g
0%
Sodium
680mg
0%
Total Carbohydrate
37g
0%
Dietary Fiber
2g
0%
Protein
20g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 2 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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