Country Chicken Pot Pie

  • Cooking time25
  • Prep time10
  • Servings8
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

  • Calories360
  • Calories from Fat110
  • Total Fat12 g
  • Saturated Fat4.5 g
  • Trans Fat0 g
  • Cholesterol65 mg
  • Sodium540 mg
  • Total Carbs32 g
  • Dietary Fiber2 g
  • Sugars5 g
  • Protein30 g
  • Calcium25 %
  • Iron10 %
  • Vitamin C25 %
  • Vitamin A10 %


  1. Melt 2 tablespoons Shedd's Spread Country Crock® Spread in large deep skillet over medium-high heat.
  2. Season chicken, if desired with salt and pepper. Add chicken to skillet and cook until golden brown and thoroughly cooked, about 5 minutes.Remove chicken from skillet and set aside. Add remaining 2 tablespoons Spread and cook vegetables until tender, about 5 minutes.
  3. 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.
  4. 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. Bake 15 minutes or until golden brown and bubbly.