Easy Chicken Pot Pie - Kraft Recipes Top
Comida Kraft
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Easy Chicken Pot Pie

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6 servings

Delight the whole family with our Easy Chicken Pot Pie recipe. STOVE TOP makes this delicious pot pie easy for any night of the week.

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Make It

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  • Heat oven to 375ºF.
  • Add hot water to stuffing mix; stir just until moistened.
  • Combine chicken and vegetables in 2-qt. casserole. Mix soup and milk; pour over chicken mixture. Top with stuffing.
  • Bake 30 min. or until hot and bubbly.

Special Equipment Needed


Prepare using chopped cooked turkey.


Prepare using 2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, chopped.

Special Extra

Add 1/4 tsp. dried thyme leaves to chicken mixture before topping with soup mixture.


  • 6 servings

Healthy Living

  • Low fat
  • Low calorie
  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

Help your friends and family eat right by serving this delicious low-calorie low-fat meal.

Nutritional Information

Serving Size 6 servings
Calories 320
Total fat 8g
Saturated fat 2.5g
Cholesterol 70mg
Sodium 530mg
Carbohydrate 35g
Dietary fiber 2g
Sugars 6g
Protein 27g
% Daily Value
Vitamin A 35 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from YUCK! YUCK! First of all to make this even remotely edible, you should make it in a very shallow baking dish and spread everything out really thin. Espeically the Stove Stop Dressing. If not, the dressing is just too much for this. This is what I did to make this an OK recipe: Add one more cup of Chicken Half the amount of Stove Top dressing Cook on one day, and eat on the second day. Good luck on this one. Better yet, find another Chicken pot pie recipe. There's better ones that this one out there.
Date published: 2005-07-14
Rated 5 out of 5 by from I live in Michigan, and this was great for the day we got 12 inches of snow! I live in Michigan, and this was great for the day we got 12 inches of snow!! Even my "picky" eater told me it was the best dinner he has ever had. I am not that experienced of a cook, so this was very fast and easy to make. I would, and have recommended this to others.
Date published: 2005-01-25
Rated 5 out of 5 by from This was quick and easy! This was quick and easy! I have two kids, 6 & 3, and after a stint in the corner, my screaming 3 year old reluctantly tasted it and cleaned her plate! She even asked for more! Great way for them to eat their veggies. My husband loved it and also my 6 year old. I will make this at least 1/wk. the only changes I made were using regular soup & stuffing; not the low sodium. Highly recommend!
Date published: 2005-11-19
Rated 4 out of 5 by from It was easy and great. It was easy and great. I did add some homemade chicken gravey just to give it more chicken taste. I also put it in a frozen pie crust. Everyone in my family loved it This is a keeper. Thanks
Date published: 2006-03-15
Rated 3 out of 5 by from This was pretty good, although a little bland. This was pretty good, although a little bland. I think next time I make it I will add the thyme and see if that helps. I will also cut back on the milk a little, as I baked it for 10 minutes longer than the bake time says, and it was still just a tad bit too much milk. I will definitely make it again though and experiment with the recipe a bit.
Date published: 2005-10-21
Rated 2 out of 5 by from this recipe did not turn out for me i use a 2 quart dish and it was still to small i had to transfer... this recipe did not turn out for me i use a 2 quart dish and it was still to small i had to transfer it after i had already added the stuffing so I just mixed it all together and made biscuits on the side. My kids ate it but asked me not to make it again. They like all the ingreidents but maby combinding them wasnt such a good idea
Date published: 2005-08-03
Rated 5 out of 5 by from Love it! Love it! I used a pie crust on the bottom and top of pan instead of stuffing and made like a real pot pie (bake at 400 for 45 mins). Also, cut up the chicken and pan fried first with garlic and onion powder. I prefer this recipe for a pot pie beacuse the others use cream cheese for the base, this was wonderful!
Date published: 2008-04-16
Rated 1 out of 5 by from I made this based on great reviews - but we did not like it! I made this based on great reviews - but we did not like it! In fairness - I used the wheat stove top stuffing so maybe it altered the taste. I suggest not adding milk (or not as much) - it was like soup! I like the other pot pies better. If you are looking for pot pie taste try those.
Date published: 2008-10-08
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