Chicken Pot Pie

  • Recipe serves: 4
  • Prep Time 10 min
  • Cook Time 45 min


  • 2 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces (about 2 cups)*
  • 2 stalks celery, sliced
  • 2 medium carrots, cut lengthwise in half and sliced
  • 1 medium onion, chopped
  • 1 cup frozen cut green beans, thawed
  • 1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
  • 1 cup milk
  • 1 refrigerated pie crust [or pastry for single-crust pie]


  1. Preheat oven to 400°.
  2. Melt Spread in large skillet over medium-high heat and cook chicken, stirring frequently, 8 minutes or until thoroughly cooked. Remove chicken to 9-inch pie plate with slotted spoon.
  3. Cook celery, carrots and onion in same skillet, stirring occasionally, 8 minutes. Stir in green beans and Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix blended with milk. Bring to a boil over medium-high heat.
  4. Turn vegetables into pie plate with chicken; top with crust and seal edges tightly. Pierce crust with fork. Bake uncovered 25 minutes or until golden. Let stand 10 minutes before serving.

SUBSTITUTION: Use 2 cups cut-up cooked chicken or turkey and eliminate melting Spread and cooking chicken.

Nutritional Information

Nutritional Information

Serving Size per serving
Amount Pe rServing
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g