Shreddies Chicken Pot Pies

Shreddies Chicken Pot Pies

Made  times

"This old-fashioned favourite is made easy with a buttery Shreddies crumble topping."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


40 m servings 352 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 717 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Filling: Heat butter or oil in large skillet. Saute onions 5 min., stirring frequently. Add chicken and vegetables; cook and stir 3 min. Stir in soup and milk; cook and stir until thoroughly blended and piping hot. If desired, stir in lemon zest.
  2. Spoon mixture into 4 foil deep dish meat pie plates or 4 individual baking dishes placed on a baking sheet.
  3. Topping: Combine Shreddies with butter and herbs. Sprinkle over pot pies.
  4. Bake at 350 degrees F (180 degrees C) for 25 min. or until filling is bubbly.


  • Tips & Suggestions:
  • Kitchen Know-How: Use left-over roasted chicken or turkey, or purchased rotisserie chicken.
  • Variation: Substitute herbes de Provence with 1/2 tsp (2 mL) each) of dried thyme and poultry seasoning.



Other stories that may interest you