Chicken Pot Pies

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 22%
  • Fat: 6.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.7g
  • Carbohydrate: 28.5g
  • Fiber: 0.0g
  • Cholesterol: 61mg
  • Iron: 0.0mg
  • Sodium: 716mg
  • Calcium: 0.0mg


  • Vegetable cooking spray
  • 1 cup diced carrot
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped celery
  • 1/2 cup frozen English peas, thawed
  • 1/4 cup minced onion
  • 1 1/2 (10 3/4-ounce) cans 99% fat-free, one-third-less-salt cream of chicken soup, undiluted
  • 1 1/2 cups water
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried whole thyme
  • 3 cups diced cooked chicken breast (skinned before cooking and cooked without salt)
  • 1 cup self-rising flour
  • 1 1/2 tablespoons margarine
  • 1/4 cup skim milk


  1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add carrot, mushrooms, celery, peas, and onion. Saute 5 minutes or until vegetables are tender.
  2. Combine soup, water, pepper, and thyme in a medium bowl; stir well. Add vegetables and cooked chicken, stirring well.
  3. Spoon chicken mixture evenly into 6 (8-ounce) round baking dishes coated with cooking spray.
  4. Place flour in a small bowl; cut in margarine with a pastry blender until mixture is crumbly. Sprinkle milk (1 tablespoon at a time) evenly over surface, stirring with a fork until dry ingredients are moistened. Drop dough evenly by spoonfuls onto chicken mixture. Bake at 425° for 15 to 18 minutes or until crusts are golden.
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