Topless Chicken Pot Pie
(120)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1 deep-dish frozen pie crust2 leeks, white part only, washed and sliced1/4 cup unsalted butter1/4 cup all-purpose flourdash black pepper1 cup chicken stock, low sodium16 ounces chicken, white meat, cooked and diced1 bag (10 ounces) frozen mixed vegetables1/2 teaspoon dried thyme
Directions
Preheat oven to 350 degrees Fahrenheit.

Place a large saucepan over medium heat, then add the butter.
When the butter has melted, 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 the mixture thickens.

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

Prick the bottom of the pie crust with a fork and place on a sheet pan; fill with the chicken mixture and bake for 30 minutes.

Cool 4-5 minutes before serving.

Serves six.
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 325.8
  • Total Fat: 16.7 g
  • Cholesterol: 61.7 mg
  • Sodium: 295.6 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 19.1 g

Member Reviews
  • SEAWAVE
     I do this, but instead of all butter use a combo of butter/olive oil to saute the leeks, and put the crust on top instead of on the bottom. Great way to use up leftover chicken/turkey and veg. - 10/6/10
  • NTRAMMEL
     Wow, the thyme and the Leeks really do the trick with this meal. My husband used "Mediterrerian Veggies" (cauli, carrots, italian beans, red bell pepper) instead of what I refer to as the Horrid Mix (carrots, corn, green beans, and lima beans) - Good good good! - 10/20/10
  • HEZAHONKER
     This is how I do my pot pie already. Add in more broth for sure. Too dry. I also add a 1/4 cup of Sherry. You will love the Sherry! Try it. I got it off of a Southern recipe blog and I will never do a pot pie without it. It makes the pot pie amazing! - 3/26/12
  • EBSMOM
     I used left over turkey, broccoli, and carrots. One cup of broth was not enough - it was way to thick so I added another cup of broth and some milk. Instead of a bottom crust, I put on a top crust using a Pillsbury pie crust. It was great - everyone loved it. Great flavor. Will make again. - 11/20/10
  • DEANAC20
     I actually quite liked how easy this recipe was. However, I found the filling just a bit too dry. As per some of the suggestions, I added 1/2 cup extra broth, but think next time I will use even more. Also, I didn't have leek, so I used a regular, diced onion and garlic powder instead of thyme. - 11/29/10
  • RITAWENZEL1
     Very good.I love pot pies anyway and this stands up there with the best. Next time I'll try it with a few potato slices on top. Like sheppard's pie? We'll see! Granzam - 3/13/10
  • SERIOUSLY22
     I used onion instead of leeks and added a clove of garlic. Also put the crust on top. Very tasty! - 9/23/12
  • BNP112808
     My whole family loved this dish. It was simple and flavorful. I loved that the filling was thicker than most potpies. It didn't run all over when I cut each piece. Definitely a keeper. - 5/22/11
  • EJHEINRICH1
     I did mine with turkey and I used the basil instead of the thyme. I think thyme would be wonderful with the chicken.
    Oh and I used the coconut oil instead of the butter and I did put the crust on top.
    Thanks - 11/26/10
  • RUTHEY01
     The "pot pie" I learned to make, my paternal grandmother's recipe, didn't have a crust. It has thick homemade, almost dumpling like egg noodles and stewed in a stockpot. The meat and veggie pies are just that. Pies! There is no "pot" involved. - 3/25/13
  • NIKOKO
     I added an extra 1/2 c. of broth and a 1/4 cup of sherry after reading some of the other comments. Absolutely amazing! Will be making this again and again and again. - 10/7/12
  • SEWNSEW16
     I have made something similar but just make it all in the skillet and make whole wheat cream biscuits. put a biscuit in a bowl and top with the chicken mixture. much bwetter as leftovers this way too. - 3/25/12
  • KAYEBLOSS
     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. - 3/25/12
  • NANCY48IL
     Sounds like dinner to me! - 2/16/10
  • CD3409143
     I haven't made this but thank you for making it low sodium!!! - 3/25/13
  • CHUBBS1951
     iAm I missing something, it has the number of servings but what is the serving size?
    - 9/11/12
  • 4618564
     This was very easy to make and delicious !! Thank you - 11/10/10
  • GINGERVISTA
     Think I might try this with some vegetarian 'chicken' & use wheat flour. - 3/25/13
  • CD7032207
     So good! My whole family loves it when I make this dish. - 1/20/13
  • TERRILAM
     I thought it was a little bland but my kids liked it. - 9/11/12
  • JONIMOJO
     Easy and Delish!! - 11/26/10
  • CD7023171
     Good for turkey leftovers too. - 11/26/10
  • DTOMEK
     Excellant! - 10/31/10
  • PATTYOMALLEY
     This is the perfect dinner for the change in season! - 10/9/10
  • QUARTERPOYNDER6
     wonderful - 3/11/10



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