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  • Writer's pictureJenn Clayton

Southern Chicken Pot Pie

Total comfort food!!! One pan meal and it's kid and family friendly!!

Packed with protein and a GREAT way to sneak in veggies! Rich and very creamy! YUM!

Full recipe in video below


  • 1 bag (12 oz) steamed mixed vegetables

  • 1 carton (16 oz) light sour cream

  • 2 cans (10.5 oz) low-fat cream of chicken soup

  • 2 cups rotisserie chicken chopped

  • ½ small onion diced

  • ½ teaspoon dried oregano

  • 1 refrigerated puff pastry sheet

  • 1 egg mixed with 1 Tbsp. milk

  • Preheat oven to 400 degrees.

  • Steam mixed vegetables in bag for 5 minutes in microwave.

  • To make filling, mix sour cream, chicken soup, chopped chicken, steamed veggies, diced onion and oregano in a 12" cast iron skillet until creamy. You can use an oven safe 13 x 9 inch dish instead.

  • Trim puff pastry sheet to fit over filling. Cut slits in the middle of pastry and in various spots on top to vent.

  • Brush top of pastry with egg wash made of egg mixed with milk.

  • Bake chicken pot pie in 400 degree oven for 30 minutes or until pastry is golden brown and filling is bubbly.

  • Let pie cool for 10 minutes. Cut into 8 slices to serve.

8 Servings:

281 calories

12g fat

28g carbs

15g protein

Recipe inspiration from

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