Amber's yummy Crust-on-Top Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 378.7
  • Total Fat: 17.4 g
  • Cholesterol: 58.2 mg
  • Sodium: 883.9 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 2.8 g
  • Protein: 20.4 g

View full nutritional breakdown of Amber's yummy Crust-on-Top Chicken Pot Pie calories by ingredient

Number of Servings: 6


    -Betty Crocker Pie Crust mix (1 crust)
    -16 ounces of chicken drumstick meet (bone and skin removed)
    -1 cup of low sodium chicken broth
    -1/4 cup I Can't believe it's not butter-original (melted)
    -1/4 cup flour
    -2 leeks (white portion, washed and sliced)
    -1 bag Kroger frozen peas and carrots
    -1 tsp black pepper
    -salt to taste
    -1/2 tsp thyme
    -1/4 cup sherry


Preheat oven to 350F.

Place a large saucepan over moderate heat.

Add the I Can't Believe it's not 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 sherry and bring to a boil, then reduce to a simmer until mixture thickens.

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

Next, top the filling with the pie crust , then pinch the pie crust into the lip of the pan for a decorative touch. Cover the edges of the pie with aluminum foil.

Place in oven and bake for 15 min, then uncover the edges of the pie and bake for an additional 15 min.

Let sit for at least 5 minutes before serving.


Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SKYLAR_AMBER.