Hey there, food lovers! If you’re wonderin’ “how many calories are in a chicken pot pie without the crust,” you’ve come to the right spot I’m obsessed with comfort food, but sometimes that flaky, buttery crust just ain’t in the cards—whether it’s for health reasons or just keepin’ things light. So, let’s cut straight to the chase a crustless chicken pot pie can range from about 330 calories per cup for store-bought options to around 506 calories for a hearty 15-cup homemade serving. Yep, that’s a big spread, and I’m gonna break down why that is, how you can tweak it, and all the juicy details you need to know about this cozy dish.
Here at our little corner of the internet, we love diggin’ into the nitty-gritty of food. So, grab a cup of coffee (or tea if that’s your jam), and let’s chat about what makes a crustless chicken pot pie tick calorie-wise and beyond!
What Even Is a Crustless Chicken Pot Pie?
Before we dive deeper into the numbers let’s get on the same page. A regular chicken pot pie is that warm nostalgic dish with tender chicken, veggies like peas and carrots, and a creamy sauce, all wrapped up in a golden crust. Ditchin’ the crust means you’re left with just the fillin’—the good stuff, if you ask me! It’s often a go-to for folks lookin’ to cut carbs, go gluten-free, or just simplify their cookin’. Plus, no crust means less mess in the kitchen, and who don’t love that?
Now, the calorie count in this bad boy depends on a bunch of stuff: whether you’re buyin’ it pre-made, whippin’ it up at home, or what kinda ingredients you’re tossin’ in. Let’s unpack this step by step.
The Calorie Breakdown: Store-Bought vs. Homemade
I’ve done some diggin’ (and eatin’, let’s be real), and here’s the deal with calories in a crustless chicken pot pie. There’s a range ‘cause not all pot pies are created equal. Check this out:
- Store-Bought Crustless Chicken Pot Pie: Some popular brands offer a single cup servin’ that clocks in at around 330 calories. This usually breaks down to about 62% fat, 10% carbs, and 28% protein. Not too shabby for a quick meal, right? These are often designed with portion control in mind, so you ain’t overdoin’ it.
- Homemade Crustless Chicken Pot Pie: If you’re cookin’ from scratch, a typical 1.5-cup serving might hit 506 calories. That’s roughly 11% fat, 43% carbs, and a whopping 59% protein. Why higher? Well, us home cooks tend to be generous with the chicken and creamy goodness, plus the serving size is bigger.
Here’s a quick table to lay it out nice and clear:
| Type | Serving Size | Calories | Fat % | Carbs % | Protein % |
|---|---|---|---|---|---|
| Store-Bought | 1 cup | 330 | 62% | 10% | 28% |
| Homemade | 1.5 cups | 506 | 11% | 43% | 59% |
So, if you’re countin’ calories, a store-bought option might be your safer bet. But if you’re all about that homemade flavor (like I am), just know you’re prob’ly lookin’ at a heftier number per bowl.
Why the Big Difference in Calories?
You might be scratchin’ your head wonderin’ why there’s such a gap between 330 and 506. Lemme break it down for ya with a few key reasons:
- Portion Size: Store-bought versions often stick to a strict 1-cup serving, while homemade recipes can stretch to 1.5 cups or more per person. More food, more calories—simple as that!
- Ingredients: Pre-made pot pies might skimp on the good stuff like extra chicken or rich sauces to keep costs and calories down. At home, we’re tossin’ in more meat, maybe some whole milk or butter, and that adds up quick.
- Preparation Style: Some brands focus on low-carb or low-fat recipes to cater to health-conscious folks. Meanwhile, my grandma’s recipe (and mine, if I’m honest) don’t hold back on the creamy, comforting vibes.
I remember one winter night, I made a big ol’ pot of crustless chicken pot pie for my family. Piled in extra chicken ‘cause my brother’s a protein nut, and used real milk instead of somethin’ lighter. Tasted amazin’, but I bet we were pushin’ way past 500 calories a bowl. Worth it, though!
What’s Inside a Crustless Chicken Pot Pie? The Calorie Culprits
To really get why the calorie count varies, we gotta look at what’s in the dish. Here’s the typical lineup for a crustless chicken pot pie, whether you’re buyin’ or makin’ it:
- Chicken: This is the star, and it’s usually lean breast meat. A good chunk of protein, like 22-59 grams per serving, keeps ya full. Not too calorie-dense on its own, but the amount matters. More chicken = more calories.
- Veggies: Think carrots, peas, corn, celery—sometimes onions or garlic. These are low-calorie, high-fiber goodies. They bulk up the dish without addin’ much to the count, plus they’re packed with vitamins.
- Sauce: Here’s where things get sneaky. The creamy base often comes from milk, broth, and sometimes flour or a thickener. Store-bought might use lighter options, sittin’ at about 10 grams of saturated fat per cup. Homemade? We might go heavier with full-fat milk or even butter, rampin’ up the fat content.
- Seasonings: Salt, pepper, herbs like thyme or rosemary—negligible calories, but they make it pop. Watch the sodium, though; some pre-made ones got like 880 mg per cup, which is a lotta your daily limit.
Each of these plays a role in the final calorie tally. Skimp on the sauce or use less chicken, and you’ll shave off some numbers. But who wants a sad, watery pot pie? Not me!
How Ditchin’ the Crust Impacts Calories
Now, let’s chat about why goin’ crustless even matters. A traditional chicken pot pie crust—whether it’s top-only or full-on double crust—is a calorie bomb. We’re talkin’ butter, flour, maybe shortening, all baked into flaky perfection. That can add anywhere from 200 to 400 extra calories to the dish, dependin’ on how thick and rich it is.
By skippin’ it, you’re savin’ a big chunk of carbs and fats. For example, if a full pie with crust is pushin’ 600-800 calories, a crustless version at 330-506 is a darn good deal. It’s a solid choice if you’re watchin’ your intake or tryin’ to cut back on processed carbs. Plus, for my gluten-free pals, it’s a no-brainer way to still enjoy this classic without worryin’ about wheat.
Store-Bought Options: Convenience with a Catch
If you’re like me, sometimes you just don’t got the time to cook from scratch. Poppin’ a pre-made crustless chicken pot pie in the microwave sounds mighty fine on a busy night. These usually come in at that 330-calorie mark for a cup, which ain’t bad. But here’s the catch:
- Sodium Levels: Some of ‘em pack a wallop, like 38% of your daily sodium in just one serving. That’s somethin’ to watch if you’re keepin’ an eye on blood pressure or bloat.
- Less Fillin’: I’ve noticed store-bought portions can leave ya hungry. A single cup don’t always cut it, especially if you’re used to a big bowl of homemade.
- Flavor Trade-Off: They’re decent, but lack that soul-warming depth you get from slow-cookin’ your own. Still, for a quick fix, they’re a lifesaver.
Next time you’re at the grocery, check the frozen aisle for these. Just read the label—calories might be low, but other stuff like fat or salt could sneak up on ya.
Homemade Crustless Chicken Pot Pie: Full Control, Full Flavor
Now, let’s talk my favorite—makin’ it yourself. A typical homemade serving of 1.5 cups might hit 506 calories, but you got all the power to tweak it. Here’s why I love goin’ this route:
- Customize Everything: Wanna use less milk or swap in somethin’ lighter like almond milk? Go for it. Cut back on chicken or load up on veggies? Your call.
- Bigger Portions: That 1.5-cup serving is more realistic for a hungry family. Ain’t nobody eatin’ just a tiny cup at my table!
- Better Taste: Fresh herbs, real garlic, maybe a splash of somethin’ special—homemade just hits different.
But, full disclosure, it’s easy to go overboard. I’ve caught myself addin’ extra spoonfuls of sauce or a lil’ more chicken than needed, and suddenly, my “healthy” dish ain’t so light no more. Keep an eye on portions if you’re countin’ calories.
Tips to Lower the Calorie Count Without Losin’ Flavor
If 506 calories got you shook, don’t worry—I got some tricks up my sleeve to lighten up your crustless chicken pot pie without makin’ it taste like cardboard. Try these:
- Swap the Sauce Base: Use low-fat milk or a non-dairy option instead of whole milk. Even better, lean on broth more than creamy stuff for that liquid. Cuts fat big time.
- Load Up on Veggies: Toss in extra carrots, peas, or even spinach. They’re low-cal, fill ya up, and sneak in more nutrients. Win-win!
- Ease Up on Chicken: I know, I know—chicken’s the star. But cuttin’ back just a bit and balancin’ with more veggies can drop the calorie load without sacrificin’ much.
- Skip Added Fats: If a recipe calls for fryin’ stuff in heaps of oil or butter, use a non-stick pan or just a tiny drizzle. You don’t need all that grease for flavor.
- Watch Your Thickener: Some folks use flour or starch to thicken the sauce. Use less, or try somethin’ like tapioca if you’re goin’ gluten-free. Too much thickener can add sneaky carbs.
I’ve tried a few of these myself, specially the veggie boost. Last time, I threw in a handful of spinach and cut back on the milk a tad. Still creamy, still delish, and prob’ly saved me a good 50 calories or so.
A Simple Crustless Chicken Pot Pie Idea to Try
Speakin’ of homemade, lemme share a quick idea for makin’ your own crustless chicken pot pie. This ain’t a full recipe with exact measurements (I’m more of a “eyeball it” kinda cook), but it’ll get ya started. Here’s the gist:
- Cook the Chicken: Grab some chicken breast, cut it into lil’ cubes, and cook it in a big pan with just a touch of oil. Season with salt and pepper.
- Add Veggies: Toss in chopped carrots, celery, maybe some onion if you’re feelin’ fancy. Cook ‘em till they start gettin’ soft.
- Make the Sauce: Sprinkle in a bit of flour or your thickener of choice to soak up the juices, then slowly pour in some chicken broth and a splash of milk. Stir like crazy so it don’t clump.
- Finish with Frozen Goodies: Throw in frozen peas or corn near the end so they don’t get mushy. Let it all simmer till it’s nice and thick.
- Serve It Up: Spoon it into bowls as is, or over rice if you want somethin’ heartier.
This way, you control the calories. Skimp on the milk or flour if you’re aimin’ low. And trust me, it smells so dang good while it’s cookin’—your whole house gonna feel like a cozy diner.
How to Pair Your Crustless Chicken Pot Pie
One thing I love about this dish is how versatile it is. It’s a full meal on its own, but sometimes I wanna switch it up. Here’s a few ways to serve it that won’t pile on too many extra calories:
- Over Rice: Adds some carbs, sure, but keeps ya full longer. Stick to a small scoop to keep things balanced.
- With a Side Salad: Throw together some greens with a light dressin’. Cuts through the richness and adds crunch.
- Alongside Roasted Veggies: Think brussels sprouts or asparagus with just a lil’ olive oil. Low-cal and super tasty.
- With Bread: If you ain’t avoidin’ carbs altogether, a small piece of crusty bread for dippin’ is heaven. Just don’t go nuts.
I usually go for a side salad ‘cause it makes me feel a lil’ less guilty about seconds. What’s your fave way to pair it?
Final Thoughts on Calories in Crustless Chicken Pot Pie
So, back to the big question: how many calories are in a chicken pot pie without the crust? As we’ve hashed out, you’re lookin’ at about 330 calories for a 1-cup store-bought serving, and up to 506 for a 1.5-cup homemade batch. That range comes down to portion sizes, ingredients, and whether you’re buyin’ or cookin’. If you’re watchin’ your intake, opt for pre-made or tweak your recipe with lighter swaps. If you’re all about indulgence, go homemade and savor every bite.
How To Make Healthier Chicken Pot Pie
To make this healthier chicken pot pie, start by pre-heating the oven to 425 degrees. If you have an oven that heats up quickly, you can hold off on this step until the chicken is cooked. If your oven takes a while, I suggest doing this first. You can also spray the mini bread pans and place them on a baking sheet. That way, they are ready to go once your filling is cooked.
As always, I suggest getting all the needed ingredients out, and preparing them first. Use a clean cutting board to trim and cut the chicken into large chucks. On a separate cutting board, dice your onions. I used jarred minced garlic for this recipe but if you’re using fresh garlic cloves, you’ll need to chop that, too. Measure your herbs, spices and liquids to make sure you have everything that you need.
As I mentioned above, I chose to cook the chicken by boiling it in some of the chicken broth.
Put one cup of chicken broth into a small saucepan and bring it to a boil. Then, add the raw chicken pieces to the broth and allow it to simmer over medium heat until cooked. This preparation method saves tons of time, as the chicken should be fully cooked in under 10 minutes. You just want to make sure that you do not overcook it. Set a timer for ~8 minutes so that you remember to check the doneness. You can do that by inserting a food thermometer into the center of one of the large chucks. The chicken is fully cooked when the internal temperature of the chicken reaches 165 degress F.
While the chicken is cooking, you can begin to make the pot pie filling. Start by melting the butter in a medium saucepan, over medium heat. Once warmed, add the diced onions. Cook the onions for ~ 2 minutes or until they are soft, then stir in the minced garlic. Add the milk, chicken broth and the whole wheat flour to the sauce pan with the onions and garlic. Continue to stir the mixture until the flour is combined and the liquid starts to thicken. Once simmering, add the salt, pepper, rosemary and the frozen mixed vegetables. The mixed vegetables do not need to be defrosted. Continue to simmer, stirring regularly, until the mixture begins to simmer.
When the chicken is done, remove the pan from heat. Use thongs to remove the chicken pieces from the pot and place them in a separate bowl. Pour all of the chicken broth (that the chicken was cooking in) into the sauté pan with the vegetables. Use thongs or a fork to shred the cooked chicken, then add it to the pan with the rest of the filling ingredients. Stir well to make sure it is all evenly combined.
Make sure that the pot pie filling is evenly distributed in the pan. When ready, spoon the filling into your prepared mini bread loaf pans. Be sure to evenly distribute the filling between the four pans.
Unroll the refrigerated pie crust and cut it in half. You only need ½ of the crust for this recipe, so re-roll the unused portion and return it to the refrigerator.
Use your hands or a rolling pin to shape the crust into a long rectangle, then use a knife or pizza cutter to slice it into four, even, rectangular pieces. Place a piece of crust over each of the 4 individual pot pie pans, then use your fingers to seal the crust over the sides. Once sealed, use a sharp knife to make a slice down the center of each pie.
Transfer the baking sheet with the individual pot pies to the oven. Bake at 425 degrees for 20-25 minutes. Be sure to use the middle oven rack so that the crust doesn’t burn. I like my crust crisp, so I did not cover them with foil. To prevent over-browning, however, you can cover the edges of each pie with foil before putting them in the oven. Cook that way for the first 10-15 minutes, then remove the foil for the remaining 10 minutes.
How To Modify Chicken Pot Pie To Be Healthier
By making some simple modifications, I was able to cut the calories, fat and sodium content of this recipe significantly. Those same modifications also made this chicken pot pie easier to prepare. Here’s what I did to make this chicken pot pie a bit healthier.
A significant amount of the calories and fat in traditional chicken pot pie come from the crust. Only using crust on the top of the pies made a big difference nutritionally. For this recipe, I used a ready-to-use refrigerated pie crust rather than making my own. According to the nutrition facts label on the package, one crust was 8 servings with 100 calories per serving. Since this recipe is only four servings, and I was only using crust on the top, I only needed ½ of it for the recipe. I rolled the other half back up and put it back in the refrigerator.
Depending on when you buy it, refrigerated pie crusts can last a few months in the refrigerator. If you save ½ for another day like I did, be sur to check the expiration date so that you use it before it expires. If needed, you can double this recipe and make 8 healthier chicken pot pies instead of four.
I know, butter makes everything better! I agree, but it can also drive the calorie and fat content of a recipe up considerably. And, the amount that some recipes call for isn’t always necessary. When making this healthier chicken pot pie, I only used one tablespoon of butter, and it was plenty! To make sure that the filling didn’t dry out, I added extra chicken broth.
Many chicken pot pie recipes will call for “cooked chicken” but don’t share how to cook it. That’s because, it really doesn’t matter. It just needs to be cooked, then shredded. However, if you want to make a healthier version of chicken pot pie, the preparation method does matter. Using boneless, skinless, all-white meat chicken breast will be fewer calories and fat than using dark meat chicken. And, the preparation method can play a role, too. For this recipe, I cut the chicken into large chucks, then boiled it in chicken broth. You could bake it in the oven the same way, but it does take longer. Boiling the chicken in this way did not add any additional fat or sodium, and it was fully cooked in under 10 minutes.
This recipe doesn’t use a lot of flour, but you can boost the nutritional content of the small amount it does have by using a whole wheat variety. Whole wheat flour has more fiber than white and also contains a higher amount of many other nutrients. This swap doesn’t add a ton of extra nutrition, but every bit matters. And, since it’s mixed with so many other ingredients, you can’t taste the difference at all!
I’m all about the veggies, and this recipe is the perfect way to sneak extras in without anyone knowing. I used 2 ½ cups of mixed vegetables for this recipe, which means that each serving has over ½ cup of vegetables. I was a bit nervous that I’d have more filling than would fit in my four serving containers, but nope. This recipe resulting in the perfect amount of filling to make four hearty servings.
The nutritional information for one serving of chicken pot pie, cut from a traditional pie pan, depends on how big of a piece is cut. That means, you may not really know what you are getting. Using single-serve, individual pans solves that problem! For this recipe, I used my favorite mini bread loaf pans. I bought the set a few years ago and I can’t even begin to express you how useful they are. I use them to make everything from meatloaf to banana bread to Shephard’s pie. Each one is 3.65’ X 6.25” X 2.38”, which holds a bit more than a ramekin or even the larger sized muffin tins. They’re a perfect size for this recipe.
Aside from the portion control benefit, the single serve containers make super cute healthier chicken pot pies! They’re also easier to eat from, and you can be sure you’re getting your fair share of veggies.
Easy Chicken Pot Pie Recipe
FAQ
How many calories are in a chicken pot pie?
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Chicken Pot Pie with No Crust. 79 calories of Tyson boneless, skinless chicken breast, (2.86 oz) 74 calories of Potato, raw, (0.29 large (3″ to 4-1/4″ dia.)) 53 calories of Sweet Potato, baked, (0.29 cup)
What is a crustless chicken pot pie?
This healthy crustless chicken pot pie is the ultimate answer to what’s for dinner. A light comforting dinner packed with veggies! it is flavourful and delicious. My homemade chicken pot pie is quick and easy, thanks to the precooked chicken breasts made in my air fryer. A one-pot dish that is quick and easy and rich in flavour.
How much fat is in a chicken pot pie?
Within the fat content, a Chicken Pot Pie contains 37 g of saturated fat, 0 g of trans fat, 0 g of polyunsaturated fat and 0 g of monounsaturated fat. To reduce the risk of heart diseases, it is best to consume items low in cholesterol and the cholesterol count in a 400 (g) Chicken Pot Pie is 75 mg.
What is the serving size of chicken pot pie?
The serving size for a standard chicken pot pie is typically one-sixth of the pie, which is a generous portion. 2. Are there low-calorie options for chicken pot pie? Yes, there are alternative recipes for chicken pot pie that use lighter ingredients or smaller portion sizes to reduce the overall calorie count. 3.
How much sugar is in a chicken pot pie?
Sugar in a Chicken Pot Pie is about 7 g and the amount of protein in a Chicken Pot Pie is approximately 29 g. Please refer to the nutrition facts label seen to the left for a full breakdown of complete nutrition found in a Chicken Pot Pie .
How to reduce calorie count in chicken pot pie?
To reduce the calorie count in a homemade chicken pot pie, you can use a thinner crust, substitute heavy cream with a lighter alternative, and increase the ratio of vegetables to meat in the filling. 4.
How many calories does a chicken pot pie have?
Chicken pot pie calorie counts vary significantly by size, recipe, and brand, but generally range from 350 to over 600 calories per serving. For example, a small Banquet pie has 350 calories, while a large Marie Callender’s pie has 610 calories. Homemade and “healthier” versions can be lower, around 380-400 calories, but the dish is typically high in fat and sodium due to the crust and creamy filling.
Is crustless chicken pot pie healthy?
Crustless chicken pot pie calls for simple ingredients like chicken stock, rotisserie chicken, carrots, garlic, and sweet potatoes. This recipe is healthy and can be made dairy-free and gluten-free.
How many calories are in 1 chicken pie?
Chicken pie calories range widely, from about 350 to over 750 calories per serving, depending on the type (pot pie, individual, or homemade) and the specific ingredients like the crust and filling. For example, a single-serving frozen chicken pot pie can be over 700 calories, while a simpler homemade version might be around 400-600 calories.
Are chicken pot pies healthy for weight loss?