Topless Chicken Pot Pie
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
Introduction
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
Ingredients
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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
Tips
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.
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.
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
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SEAWAVE
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NTRAMMEL
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HEZAHONKER
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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
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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
