Homestyle Chicken Pot Pie

Recipe from

Oxmoor House

Recipe Time

Prep: 13 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 348
Fat 12.7 g
Satfat 3.4 g
Protein 23.3 g
Carbohydrate 34.6 g
Fiber 3.1 g
Cholesterol 49 mg
Iron 2.1 mg
Sodium 650 mg
Calcium 48 mg


Cooking spray
1 pound skinned, boned chicken breast halves, cut into cubes
1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of chicken soup
1/2 cup low-fat buttermilk
1 (10-ounce) package frozen mixed vegetables, thawed
1 (8-ounce) baking potato, peeled and diced
1 (2-ounce) jar diced pimiento, drained
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 (15-ounce) package refrigerated piecrusts


Place a large nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray; add chicken, and cook 2 minutes, stirring often. Add soup and buttermilk, stirring well. Bring to a boil over medium-high heat; stir in mixed vegetables and potato. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Stir in pimiento, salt, and pepper; remove from heat.

Place piecrust on a baking sheet coated with cooking spray. Bake at 400° for 8 minutes or until lightly browned.

Gently slide baked piecrust over mixture in skillet.


It's easier to cube raw chicken if you freeze it just until it's firm.