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Country Chicken Pot Pie

  • Cooking time
  • Prep time
  • Portions 8
recipe image Country Chicken Pot Pie


  • 4 Tbsp. Country Crock® Spread
  • 1 1/2 lbs. boneless, skinless chicken breasts, cut into chunks
  • 4 cups sliced assorted vegetables, such as onions, carrots, peppers and mushrooms
  • 2 cups 2% milk
  • 1/4 cup flour
  • 1 cup shredded reduced fat mozzarella cheese, divided
  • 1 can (13.8 oz.) refrigerated pizza crust
  • 1/4 tsp. dried Italian seasoning
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Melt 2 tablespoons Shedd's Spread Country Crock® Spread in large deep skillet over medium-high heat. Season chicken, if desired with salt and pepper. Add chicken to skillet and cook until golden brown and thoroughly cooked, about 5 minutes.
  2. Remove chicken from skillet and set aside. Add remaining 2 tablespoons Spread and cook vegetables until tender, about 5 minutes. Return chicken to skillet and stir in milk and flour. Bring to boil, stirring constantly. Reduce heat to low and cook until thick and creamy, about 3 minutes. Remove from heat and stir in 1/2 cup cheese.
  3. Turn chicken mixture into 13 x 9-inch baking pan. Roll out pizza crust and place on top of chicken mixture. Sprinkle with Italian seasoning and remaining 1/2 cup cheese.
  4. Bake 15 minutes or until golden brown and bubbly.
Cost per recipe*: $14.82. Cost per serving*: $ 1.85. *Based on average retail prices at national supermarkets.