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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 278.7
  • Total Fat: 9.4 g
  • Cholesterol: 64.5 mg
  • Sodium: 278.2 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 3.2 g
  • Protein: 22.8 g

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MAKEOVER: Warner's Topless Chicken Pot Pie (Chef Meg's Makeover) (by MARYELLEN301)

Submitted by: MARYELLEN301

View the original recipe for Topless Chicken Pot Pie

Introduction

I made over this member-submitted recipe.

This turned out great--my 12-year-old son ate all the veggies! This is a great way to use up leftover chicken during the week.
I made over this member-submitted recipe.

This turned out great--my 12-year-old son ate all the veggies! This is a great way to use up leftover chicken during the week.

Number of Servings: 6

Ingredients

    2 leeks, white part only, washed and sliced
    1/4 cup butter, unsalted
    1/4 cup all-purpose flour
    Dash pepper
    2 cup (16 ounces) chicken stock, low sodium
    16 ounces chicken, white meat, cooked and diced
    1 bag (12 ounces) Steamfresh Asparagus,White and Yellow Corn and Carrots
    1/2 t thyme, dried
    6 T. Panko Crumbs

Directions

Preheat oven to 350F.

Place a large saucepan over moderate heat.

Add the butter and allow to melt.

Add the sliced leeks and saute for 1-2 minutes.

Add the flour, and cook, stirring constantly, for 1 minute.

Slowly add the stock and bring to a boil, then reduce to a simmer until mixture thickens.

Add the thyme, vegetables, and chicken; stir to combine.

Fill deep dish pie pan with chicken mixture. Sprinkle with Panko Crumbs and bake for 30 minutes. Cool 4-5 minutes before serving.






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