Warner's topless chicken pot pie

4.6 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 341.7
  • Total Fat: 18.9 g
  • Cholesterol: 49.6 mg
  • Sodium: 631.6 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 14.0 g

View full nutritional breakdown of Warner's topless chicken pot pie calories by ingredient


chicken pot pie with no top chicken pot pie with no top
Number of Servings: 6


    1 Frozen Pie crust
    1/4 PKG (10 oz.) mixed vegetables
    1 1/4 C of diced potatoes-Fresh or frozen
    1.25 C sliced carrots
    1/3 C of butter
    1/2 C of Frozen Peas
    1/3 C of flour
    1.25 C of roasted or cooked chicken diced
    1/4 C of chopped onion
    1/4 Tsp of Salt & Pepper
    1/2 C of Milk
    1 C of Chicken Broth


In large skillet, saute onion & carrots in butter until onion is tender. Stir in flour/salt/pepper. Gradually stir in broth & milk. Bring to boil. Cook & stir 2 minutes or until thickened. Add chicken, peas, mixed veggies, & potatoes; remove from heat.
Pour into 9" pie crust. Bake @350 for 30-40 minutes.
Let cool for 15 minutes before serving.
This can be doubled or tripled and frozen.

Number of Servings: 6

Recipe submitted by SparkPeople user FLMOMX2.

Member Ratings For This Recipe

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    2 of 2 people found this review helpful
    Super YUMMY! - 4/2/09

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    i put a layer of mashed potatoes on the top instead of pie crust- then baked it at 350 for 30 minutes. SO good - 3/27/12

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    Loved this! My family loved it too! - 7/31/11

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    Very Good
    This was good. I use pheasant instead of chicken and I put the crust on the top instead of the bottom, so I guess it became a bottomless pie! - 1/29/10

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    Very Good
    Quick, easy and tasty! - 6/8/09