Topless Chicken Pot Pie (2024)

freezer meals, main dish, Recipes

by Nikkala · on May 13, 2014 · 28 Comments ·

With the nice weather we had been having I thought this recipe would have to wait until this fall to make an appearance here. But Mother Nature has a mind of her own and it turned off really cold over the weekend. Cold enough for Chicken Pot Pie. I’ve been making this version for years and it is in the top 5 of my husband’s favorite dishes. I cheat and use store bought deep dish pie crusts. This recipe makes twice as much as our family eats, so I like to take one into a neighbor for dinner or freeze one of the pies for later.

Here’s how to make Topless Chicken Pot Pie

Step 1:

Sautee carrots and onions in butter until the onions are translucent.

Step 2:

While the carrots and onions are cooking, go ahead and chop up a potato or two.

Step 4:

Throw in some frozen peas to get us a little closer to 4 cups.

Step 5:

And then add enough frozen corn to bring the potatoes + peas + corn measurement to 4 cups.

I love the smell of cooking onions. See how they have softened up and are turning translucent here? That’s what we want.

Step 6:

Sprinkle 1/2 cup of flour over the carrots and onions. Stir until the flour is mixed with the butter and coats the vegetables.

Then add in the stock and base.

Add in the half and half (I use 1% milk most of the time and no one notices) and cook until bubbly.

Step 7:

Then add in the chicken. Diced chicken breasts would be great, but I normally use canned chicken because it is faster. And getting this in the oven is the name of the game.

Step 8:

Take 2 deep dish pie crusts and position them on a cookie sheet to catch any spills.

Fill the pie crusts and slide the pan into the oven.

Since we only eat one pie, I wrap the other in foil and freeze it for a later meal after it comes out of the oven. It is also a great comfort meal to share with friends who had a baby.

Topless Chicken Pot Pie

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Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

This Chicken Pot Pie recipe is homemade goodness. Comfort food that will make bellies full.

Author: The Crafting Chicks

Recipe type: Dinner

Serves: 2 pies

Ingredients

1 onion, chopped
1 cup chopped carrots
½ cup butter
½ cup flour
2 cans chicken broth
1½ cup half and half
2 tsp. chicken base
2 tsp. vegetable base
4 cups diced chicken
3 cups total of diced potatoes, corn and peas
2 deep dish pie crusts

For more yummy comfort food, check out these posts:

Slow Cooker Loaded Baked Potato Soup

East Meatloaf Recipe

About Nikkala

is the author of this post. Want to know more about the Chicks? Click here. :)

Comments

keri @ shaken together says
May 13, 2014 at 10:43 am
YUM! I love your “open faced” twist on a classic!
Reply
Stephanie says
May 13, 2014 at 11:26 am
Oh man this looks SO delicious!
Reply
Susan says
September 13, 2014 at 6:41 pm
This looks yummy. I prefer to do a “bottomless” pot pie. You get a nice crispy top but no bottom.
Reply
rachel says
September 16, 2014 at 9:22 am
What is half and half? And if I wanted to ise freah chicken breast how much wud I use? Also..what is chicken broth, just stock? This isnt veryclear but looks soooop yummy n I wud love to try it! Thanks in advance for any reploes and answers x
Reply
- Nikkala says
  September 16, 2014 at 1:23 pm
  I actually just use milk in place of the half and half. Half and half is half cream. You can use stock for the broth and you’ll need 4 cups of diced chicken after the fresh chicken has cooked. Probably 3 chicken breasts? Enjoy!
  Reply
Deborah Gray says
October 19, 2014 at 10:16 am
Made this a few weeks ago…ate one and froze the second…having it today! So good! Definitely a keeper!!!
Reply
- Nikkala says
  October 19, 2014 at 2:12 pm
  Glad you liked it!
  Reply
Alex says
January 12, 2015 at 7:19 pm
How do you cook the frozen one? thaw then bake? Or just put it straight in the oven from the freezer? I am making these tomorrow!
Reply
See Also
EASY Crustless Chicken Pot Pie
- Geneva says
  February 15, 2015 at 12:06 pm
  I would like to know the same thing, how did you cook the frozen one?
  Reply
Eilish says
September 22, 2019 at 3:58 pm
Hi. Am I missing the oven temp? Also is that short crust and do you bake blind first?
Reply
- Becky says
  September 22, 2019 at 8:06 pm
  Sorry for any confusion. The recipe says to pour the contents into an unbaked pie crust and baked on 350 for an hour. Hope that helps!
  Reply
Kristina Stellhorn says
January 16, 2021 at 2:22 pm
Thank you for this recipe! I added sour cream and used coconut milk instead of regular milk, and I swapped out sweet potatoes for regular..
It’s really tasty!!!
Reply
Ashley says
July 1, 2021 at 12:46 pm
This is one of my favorite recipes. I have it bookmarked and make it frequently. I realized I have never commented though, so thank you for this lovely recipe! 🙂
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Roxanne says
September 30, 2021 at 6:11 pm
Is the chicken cooked first? Everything else is.
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molly says
November 1, 2021 at 9:18 am
Made a gluten free and dairy free version of this and it was a hit! I used a rotisserie chicken instead of canned bc of preference and it was delicious. can’t wait to make again!
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- Becky says
  November 3, 2021 at 3:30 pm
  So glad it worked out for you. My husband prefers the rotisserie chicken to canned as well.
  Reply
Jerry Wilson says
December 29, 2021 at 8:36 am
You say 2 cans of broth. What do you consider as a can measurement?
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- Becky says
  December 29, 2021 at 6:31 pm
  14.5 oz. Sorry we should have clarified that.
  Reply
Carol says
March 16, 2022 at 3:55 pm
Will this thicken more as it cooks and cools down?
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- Nikkala says
  March 25, 2023 at 6:35 pm
  Yes. As long as your mixture thickens a little before pouring it into the shells you will be good.
  Reply
- Antoinette says
  October 13, 2023 at 2:34 pm
  I had a homemade Chicken pot pie at a trestaurant in PA. Was made with Artichokes,carrots,peas no onions the crust was so buttery and tasty and I had no heartburn because of the veggies they used also potatoes but no onion
  Reply
Patricia says
August 31, 2022 at 2:24 pm
I think this is backwards. I use canned mixed vegetables that contains potatoes. I put them in a pot and bring to a boil to soften, then drain. I use FRESH chicken breast that has been cook salt, pepper and just enough water to make broth. Then mix all with a can of Cream of Celery soup (if making a double batch I make the second can Cream of Chicken) and enough milk to bring to a creamy consistency. Put in a pie crust and bake at 350 degrees till bubbly.
Reply
Kristin says
September 5, 2022 at 4:15 pm
I just made this and am in love! I only used broccoli, corn, and peas. This filled two two pies, but I’ll be honest…I used the extra as soup for my personal dinner! So amazing! Thank you for a great recipe!
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Mel says
December 29, 2022 at 4:20 pm
Great recipe, super simple. I actually froze just the filling, will thaw that & pour in to pie shell & bake as per the recipe 🙂
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- Becky says
  January 11, 2023 at 5:13 pm
  Oh that’s a great idea!
  Reply
Rebecca says
March 21, 2023 at 3:53 pm
It would be super helpful if it was clarified whether the chicken, potato, peas and corn is cooked beforehand or not. Kind of had to wing it with this one – we’ll see how it turns out!
Reply
- Nikkala says
  March 25, 2023 at 6:34 pm
  They are not cooked before – they will cook in the oven when the pie bakes for an hour.
  Reply