Easy Chicken Pot Pie - Frc Version Recipe

Name: Easy Chicken Pot Pie - Frc Version
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 ounces boneless skinless chicken breasts, cut in pieces and sauteed; 1 (14 ounce) can fat-free chicken broth (about 1-3/4 cups); 1 teaspoon low-sodium instant chicken bouillon granules; 1 (10 ounce) can cream of mushroom soup, undiluted; 2 lbs carrots, sliced; 8 stalks celery, chopped; 1 large onion, chopped; ½ cup butter or ½ cup margarine, melted; 2 cups flour; 3 teaspoons baking powder; 1 teaspoon salt; 1 ½ cups skim milk; 4 teaspoons dried parsley flakes; salt and pepper

Servings: persons

32 ounces boneless skinless chicken breasts, cut in pieces and sauteed
1 (14 ounce) can fat-free chicken broth (about 1-3/4 cups)
1 teaspoon low-sodium instant chicken bouillon granules
1 (10 ounce) can cream of mushroom soup, undiluted
2 lbs carrots, sliced
8 stalks celery, chopped
1 large onion, chopped
½ cup butter or ½ cup margarine, melted
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 ½ cups skim milk
4 teaspoons dried parsley flakes
salt and pepper

1
Preheat oven to 350 degrees Fahrenheit.
2
Place cooked chicken in single layer in casserole.
3
While chicken is cooking, put chopped veggies in stock pot and add a small amount of water and salt and parboil until almost tender.
4
Resulting broth can be used instead of some of the chicken broth.
5
Add drained veggies to the chicken in the pan.
6
In large bowl, combine soup, bouillon and 1/2 cup chicken broth.
7
Stir with whisk to blend.
8
Add remaining broth and mix.
9
Pour over chicken.
10
Add salt and pepper to taste.
11
In medium bowl, mix melted butter, flour, milk and parsley.
12
Spoon evenly over soup mixture.
13
Bake for 40-50 minutes until a golden crust forms on top.

1017

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 32 ounces boneless skinless chicken breasts, cut in pieces and sauteed, 1 (14 ounce) can fat-free chicken broth (about 1-3/4 cups), 1 teaspoon low-sodium instant chicken bouillon granules, 1 (10 ounce) can cream of mushroom soup, undiluted, and more.

Yes, Easy Chicken Pot Pie - Frc Version falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Easy Chicken Pot Pie - Frc Version

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions