Chicken Pot Pie

10 Apr

I love chicken pot pie. I’m a southern girl. What can I say? But that Crust!!! that cream!!! it’s oh-so-fattening, and I decided to post this recipe after picking up a frozen, single serving pot pie at the grocery store this weekend, that had a whopping NINE HUNDRED calories!!! what!? So, here it is…light flaky crust… even if there’s only half as much (crust that is. this recipe won’t leave you hungry). The filling is easy, quick, rich, and super low in calories. In fact, you could eat three servings for less calories than that single serve frozen version!


– 12 oz of cooked chicken breast (diced or shredded)
– 1 large can of veg-all original mixed veggies (3 1/2 cups)
– 1/4 cup diced onion
– 1 tsp water
– 2 tbsp minced garlic
– 1 can of pillsbury reduced fat crescent rolls
– 1 can of low-fat cream of mushroom soup
– 1 can of low-fat cream of chicken soup
– Salt and Pepper to taste.


1. Dice or shred your already cooked chicken, and place it in a large mixing bowl with 2 full cans of soup (undiluted), veggies, garlic, salt, and pepper.

2. Place onions in a microwave safe dish with 1 tsp of water and microwave for 60 seconds. It’s in your best interest not to skip this step… the onions are very strong if you stir them in raw. After cooking, mix in with chicken/veggie mixture.

3. Pour mixture into a 9×13 pan which has been sprayed with nonstick spray.

4. Unroll Crescent rolls across the top of the pan. Press seams together with your fingers to “mend” perforations.

5. Bake pot pie at 350 for 25 minutes, or until crescent crust is golden brown and cooked through.

6. Allow pot pie to sit for 5-10 min before serving. Seriously. This thing is molten-lava-hot in the middle. Let it sit.

Note: you could add a 2nd tube of crescent rolls to use as a bottom crust if you wanted, and it would still only be 412 calories (11 pp) per serving, but i don’t even think it needs it.

Makes 6 Servings= 292 Calories per serving
approximately 8 weight watchers points plus


7 Responses to “Chicken Pot Pie”

  1. Lisa Daniels May 20, 2014 at 10:49 pm #

    This was so good and so easy to make!


    • mommysonadiet May 20, 2014 at 11:46 pm #

      I’m so glad you liked it ! This is definitely a family favorite at my house. Thank you for the feedback.


  2. Jennifer May 25, 2014 at 9:21 pm #

    Tried it, loved it!


  3. Angela Beasley June 5, 2014 at 6:28 am #

    I made this last night and it was yet another hit!!! I cooked my chicken breast in the crock pot all day so it was easy to shred and I used some minced onion because my family isn’t a big fan of regular onion. They gobbled it up and were asking for more! Thank you for your wonderful recipes!!


    • mommysonadiet June 5, 2014 at 6:35 am #

      Oh! I’m so glad everyone liked it!!!! Thanks for sharing 🙂



  1. Weekly Menu #1 | Mommy's on a diet - September 2, 2015

    […] Chicken Pot Pie (quick and easy)     (212 Calories) […]


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