Sarah's Chicken Pot Pie

READY IN: 1hr 25mins
Recipe by ssteele7899

This is an easy semi-homemade healthy chicken pot pie that your family is sure to love.

Top Review by culinarydisinclined

Such a great, easy recipe! And it was quite tasty. At first, it was a little runny because of all the liquid from the frozen veggies, but it thickened up when we let it set a little, and it was especially delicious when we reheated it. My husband thought it might a little too sweet from the honey, but I thought it was perfect.

Ingredients Nutrition

  • 297.66 g low-fat cream of chicken soup (Campbells 98% fat free)
  • 78.07 ml low-fat milk
  • 29.58 ml honey
  • 453.59 g bag frozen vegetables
  • 1 pie crust
  • 236.59-473.18 ml cooked chicken (I like to use rotisserie chicken)


  1. Preheat oven to 350.
  2. Open pie crusts and let sit out to soften.
  3. Spray pie pan with nonstick cooking spray.
  4. In large mixing bowl - mix soup, milk, honey, vegetables together.
  5. Unroll 1 crust into pie dish.
  6. Pour in mix.
  7. Unroll 2nd pie crust on top.
  8. Pinch edges together.
  9. Poke 5-8 knife marks in center of crusts.
  10. (brush top crust with a beaten egg white or spray the top crust with cooking spray).
  11. Bake at 350 for 75 minutes or until golden brown.
  12. Remove from oven and enjoy.

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