Chicken Vegetable Potpie Recipe

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Chicken Vegetable Potpie
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  1. Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas.
  2. Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry.
  3. Bake at 350° for 50 minutes or until crust is golden and filling is bubbly. Yield: 2 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 933.03 Kcal (3906 kJ)
Calories from fat 491.22 Kcal
% Daily Value*
Total Fat 54.58g 84%
Cholesterol 52mg 17%
Sodium 1337.42mg 56%
Potassium 972.74mg 21%
Total Carbs 85.01g 28%
Sugars 9.51g 38%
Dietary Fiber 9.71g 39%
Protein 28.1g 56%
Vitamin C 14.4mg 24%
Vitamin A 1.3mg 42%
Iron 5.6mg 31%
Calcium 101mg 10%
Amount Per 100 g
Calories 204.62 Kcal (857 kJ)
Calories from fat 107.73 Kcal
% Daily Value*
Total Fat 11.97g 84%
Cholesterol 11.4mg 17%
Sodium 293.31mg 56%
Potassium 213.33mg 21%
Total Carbs 18.64g 28%
Sugars 2.08g 38%
Dietary Fiber 2.13g 39%
Protein 6.16g 56%
Vitamin C 3.2mg 24%
Vitamin A 0.3mg 42%
Iron 1.2mg 31%
Calcium 22.2mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.4
  • 25

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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