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

Nutritional Information
Serving Size per serving Servings Per Container Value Amount Pe rServing Nutrient Type
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