Chicken Pot Pie
Oven Sauces

Chicken Pot Pie

Comfort food doesn’t get much tastier or easier than this! A delicious creamy sauce with just the right amount of herbs, throw in chicken and vegetables and this will become a new favorite at home. Pair with a warm flaky biscuit for the ultimate dinner.

Nutrition Facts*

Serving Size 0.25 cup

  • Amount/Serving

  • Calories

    60

  • Fat Calories

    40

  • % DV**

  • Total Fat 4g

    7%

  • Sat. Fat 1.5g

    8%

  • Trans. Fat 0g

  • Cholesterol 10mg

    3%

  • Sodium 640mg

    27%

  • Carbohydrate Total 4g

    1%

  • Fiber 0g

    0%

  • Sugars 1g

  • Protein 1g

    0%

  • Vitamin A

    10%

  • Vitamin C

    0%

  • Calcium

    0%

  • Iron

    0%

Ingredients

Chicken Stock, Cream (Milk), Modified Food Starch, Salt, Canola Oil, Contains Less Than 2% Of: Chicken Fat, Dehydrated Whey, Whey Protein Concentrate, Spice, Yeast Extract, Flavoring, Dehydrated Garlic, Dehydrated Onions, Corn Oil, Beta Carotene For Color.

* The nutrition information contained in this list of Nutrition Facts is based on our current data. However, because the data may change from time to time, this information may not always be identical to the nutritional label information of products on shelf.

** % Daily Values (DV) are based on a 2,000 calorie diet.

How to Make

How to Make Chicken Pot Pie

Chicken Pot Pie

Ingredients You’ll Need
  • 4 skinless, boneless chicken breasts OR 8 skinless, boneless chicken thighs (about 1 ½ lb), cut in 1-inch pieces
  • 2 cups frozen mixed vegetables OR peas and carrots
  • Warm biscuits
  • 2 cups potatoes peeled and cut in ½-inch pieces (optional)
3 Simple Steps
  • 1

    Heat oven to 400 F. Place chicken and vegetables into 13x9x2" baking dish. Add sauce and stir to coat.

  • 2

    Bake 40 minutes or until chicken is cooked through and vegetables are tender. Let stand 5 minutes.

  • 3

    Stir before serving. Serve with biscuits. Tip: To bake with biscuit topping, stir 2 cups all-purpose baking mix and 2/3 cup milk in medium bowl. Drop mixture by spoonfuls over chicken, vegetable and sauce. Bake as directed above.

Try it with...

Follow the package directions, but make a simple swap or improvise with your favorite proteins, starches and veggies.

Swap your
Chicken

1 ½ lbs boneless pork chops, 1-inch thick

or

1 lbs frozen fully-cooked ½-ounce meatballs (beef or turkey)

or

2 lbs bone-in chicken thighs or drumsticks

Add up to 4 cups to Baking Dish
Vegetables

Red peppers

or

Spinach

or

Onions

or

Green beans (fresh or frozen)

or

Broccoli (fresh or frozen)

Pair with a
Starch

Rice

or make it your own!