Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
  • Calories 325.8
  • Total Fat 16.7 g
  • Saturated Fat 7.5 g
  • Polyunsaturated Fat 1.7 g
  • Monounsaturated Fat 5.9 g
  • Cholesterol 61.7 mg
  • Sodium 295.6 mg
  • Potassium 308.8 mg
  • Total Carbohydrate 25.2 g
  • Dietary Fiber 2.8 g
  • Sugars 3.4 g
  • Protein 19.1 g
  • Vitamin A 64.1 %
  • Vitamin B-12 4.5 %
  • Vitamin B-6 24.9 %
  • Vitamin C 15.6 %
  • Vitamin D 0.0 %
  • Vitamin E 8.6 %
  • Calcium 4.5 %
  • Copper 6.6 %
  • Folate 14.2 %
  • Iron 12.7 %
  • Magnesium 10.9 %
  • Manganese 21.9 %
  • Niacin 44.6 %
  • Pantothenic Acid 7.3 %
  • Phosphorus 18.8 %
  • Riboflavin 12.8 %
  • Selenium 21.1 %
  • Thiamin 14.8 %
  • Zinc 6.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Topless Chicken Pot Pie

View the full Topless Chicken Pot Pie Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Topless Chicken Pot Pie

110 calories of Pie crust, frozen, ready-to-bake, (0.17 crust, single 9")

80 calories of Chicken Breast (cooked), no skin, roasted, (2.33 ounces)

65 calories of Butter, unsalted, (0.04 cup)

31 calories of Mixed Vegetables, frozen, (0.17 package (10 oz))

18 calories of Flour, white, (0.04 cup)

18 calories of Leeks, (0.33 leek)

3 calories of Chicken Broth, Fat Free, 33% less sodium, Swanson, (0.17 cup)

0 calories of Thyme, fresh, (0.08 tsp)

0 calories of Pepper, black, (0.17 dash)

Nutrition & Calorie Comments  

I added an extra cup of broth & 1/4 cup cooking sherry as recommended by others & consistency turned out just right. The leeks make up bulk of dish but were good. We weren't sure about it at first until added salt - it really needed it! Heaped over a Grands Jr. biscuit instead of a crust. Very good! Submitted by:

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I haven't made this but thank you for making it low sodium!!! Submitted by:

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I make something very similar, but with a spash of white zin! My kids like to dig into a top crust & so do I, so I make mine "bottomless!" I use a corningwear dish, & put the pre-made roll out dough on top. Voila! We are still saving calories & get the 'flaky golden top!' YUM! =o) Submitted by:

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You can also use low fat crescent rolls at the top/bottom crust. Submitted by:

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I would rather have the crust on top and you don't need any fat to saute...just use water! Submitted by:

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I make my chicken pot pie with the crust on the top instead of the bottom and it looks like a real pie,still the same amount of calories and is easy to cut and get out of the pie plate. Submitted by:

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I do a similar chicken pie. I don't use flour, I thicken with a little cornstarch. I also use corn instead of mixed veg, to make it a chicken and corn pie. No butter is used to help reduce the fat content. I make it up as a soup base and from that I can also make a stew, risotto, pasta, pastries. Submitted by:

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It was pretty good. I made it for 2 thinking I'd have leftovers, but it really made a terrible leftover meal. The fat is high in it, as well. The days I ate this I had a problem staying wtihin my range. Submitted by:

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Loved this recipe. So easy and really great. I read some of the other comments so used 2 cups low fat, low sodium chicken broth. Very creamy and the thyme added such a bonus flavor. My husband told me it was a definite keeper and I'm sure will be added to a regular menu. Submitted by:

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I used Olive Oil instead of butter because dairy really bothers me. I used 16 oz of veggies. I also had to use more chicken stock. Instead of a bottom crust, I used reduced fat refrigerator biscuits for the top. It turned out to be 13 Weight Watchers PointsPlus for 1 serving, including a biscuit! Submitted by:

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I was shocked to scroll down to the Nutritional info and see a chicken dish with a whopping 15.8of FAT!!!! Submitted by:

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