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Chicken Pot Pie

A fall favorite done right!

Calories: 220 per slice (serves 4)

Protein: 18

Carbs: 19

Fat: 8

What you'll need:

-10oz Chicken Breast

-1 Cup Frozen Mixed Veggies

-1/2 Can Reduced Sodium Cream of Chicken

-1/2 Can Reduced Sodium Cream of Mushroom

-1 Refrigrated Pie Crust

-1 1/2 Cups Rolled Oats

-I Can't Believe It's Not Butter Spray

-Spray Pam

-Garlic Salt

-Black Pepper

-Onion & Herbs Mrs. Dash Seasoning

-1/4 Cup Extra Virgin Olive Oil

-2 Tsp Coconut Sugar

-1/4 Tsp Salt


  1. Prepare oven at 425 degrees

  2. Make the Pie Crust (you can use the store bought pie crust to make it easier, but to keep the calories lower I home make the base of the crust). Prepare a 9 inch pie dish with Spray Pam. Blend the oats until it becomes a flour mixture. Transfer blended oats to a mixing bowl and stir with sugar and salt. Make a well in the center of the mixture, add olive oil and stir until crumbly. Add 4 tablespoons of water, one tablespoon at a time to the mixture while stirring until the dough becomes slightly moist and sticky. Press the dough into the prepared pie dish and place in refrigerator

  3. Making the filling. Spray large pan with Pam. Chop Chicken breasts into small pieces and cook through with Mrs Dash seasoning. Once fully cooked add both soups, frozen vegetables and black pepper until it comes to a slight boil. About 3 minutes

  4. Add filling to the pre-made crust. Cut into strips and lattice the refrigerated pie crust on top. Spray with I Can't Believe It's Not Butter and lightly add Garlic Salt

  5. Bake for 20-30 minutes or until the outer crust is a medium brown and the top crust is a golden brown color. Let cool & enjoy!

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