Topless Chicken Pot Pie

Topless Chicken Pot Pie

4.2 of 5 (120)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Topless Chicken Pot Pie calories by ingredient


This kid-friendly comfort food is perfect for a weeknight meal. Even better: You can use frozen veggies and leftover chicken. This kid-friendly comfort food is perfect for a weeknight meal. Even better: You can use frozen veggies and leftover chicken.
Number of Servings: 6


    1 deep-dish frozen pie crust
    2 leeks, white part only, washed and sliced
    1/4 cup unsalted butter
    1/4 cup all-purpose flour
    dash black pepper
    1 cup chicken stock, low sodium
    16 ounces chicken, white meat, cooked and diced
    1 bag (10 ounces) frozen mixed vegetables
    1/2 teaspoon dried thyme


You can make this without the crust, using a 9" deep-dish pie pan coated with cooking spray. You'll save 108 calories per serving.


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.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    29 of 29 people found this review helpful
    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

  • no profile photo

    17 of 18 people found this review helpful
    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

  • no profile photo

    14 of 15 people found this review helpful
    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

  • no profile photo

    Very Good
    13 of 13 people found this review helpful
    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

  • no profile photo

    12 of 12 people found this review helpful
    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