Crustless Chicken Pot Pie Recipe

This Crustless Chicken Pot Pie is a comforting and flavorful dish that’s perfect for a quick and easy weeknight dinner! Imagine tender chicken, a medley of fresh vegetables, and a creamy sauce, all simmered together in a single pot. This recipe is a lighter and healthier take on traditional chicken pot pie, and it’s ready in just 35 minutes, making it a fantastic option for busy weeknights or when you’re craving a satisfying and comforting meal without the fuss of making a crust.

Why You’ll Love This Recipe

• Flavorful and Healthy: This recipe is packed with fresh vegetables and lean protein, making it a nutritious and satisfying choice. The creamy sauce and blend of herbs and spices add a delicious depth of flavor.
• Easy to Make: This recipe is simple to follow and requires minimal ingredients, making it perfect for beginner cooks or busy weeknights. The one-pot cooking method also makes cleanup a breeze.
• Versatile: Feel free to customize the vegetables or use your favorite type of protein for a personalized touch. You can also make it gluten-free by using a gluten-free flour substitute.
• Quick and Convenient: This dish is ready in just 35 minutes, making it a great option when you’re short on time.

this Recipe

Ingredients

• Olive oil: Used to cook the chicken and vegetables.
• Chicken breasts: Cubed into bite-sized pieces for quick cooking.
• Onion: Diced and adds a savory base and sweetness.
• Garlic: Minced and adds a fragrant and savory punch.
• Carrots: Cut into small circles and adds sweetness, color, and nutrition.
• Celery: Diced and adds a subtle crunch and depth of flavor.
• Salt and pepper: Season the dish to perfection.
• Dried parsley, rosemary, thyme, and basil: A blend of dried herbs that adds a fragrant and earthy flavor.
• Whole wheat flour: Used to thicken the sauce. You can substitute with a gluten-free 1-to-1 flour blend or tapioca flour for a gluten-free option.
• Chicken broth: Adds flavor and forms the base of the sauce. Use low-sodium or no-sodium broth for better control over the saltiness.
• Milk: Adds creaminess to the sauce. Use regular milk or a non-dairy alternative.
• Frozen peas and corn: Adds sweetness, color, and nutrition. Make sure to thaw and drain the peas and corn before adding them to the pot pie filling.

Note: For exact measurements, see the recipe card below!

How to Make Crustless Chicken Pot Pie

Step 1: Cook the Chicken and Vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken and cook for about 10 minutes, or until lightly browned on all sides. Add the diced onion, minced garlic, carrots, and celery to the pot. Sauté for an additional 10 minutes, or until the vegetables are softened.

Step 2: Make the Sauce

Add the dried parsley, rosemary, thyme, basil, flour, and chicken broth to the pot. Stir well to combine and bring the mixture to a simmer, stirring constantly. The mixture will start to thicken as it simmers.

Step 3: Finish and Serve

Once the sauce is bubbling and thickened, slowly whisk in the milk. Continue stirring until the sauce is smooth and creamy. Stir in the thawed and drained peas and corn until well coated in the sauce. Serve the Crustless Chicken Pot Pie hot as is, or over cooked rice for a more complete meal.

Pro Tips for Making the Recipe

• Sauté the vegetables: Sautéing the vegetables before adding the other ingredients ensures that they cook through and become tender.
• Thaw and drain frozen vegetables: To prevent the frozen peas and corn from becoming mushy, thaw and drain them well before adding them to the pot pie filling.
• Whisk in the broth slowly: Slowly whisking in the broth ensures that it’s fully incorporated into the roux (fat and flour mixture) and prevents lumps from forming.
• Bring to a boil: Bring the pot pie filling to a boil before adding the milk to ensure that the flour is cooked and the sauce thickens properly.
• Stir constantly: Stir the sauce constantly as it thickens to prevent sticking and ensure a smooth and creamy consistency.

How to Serve

This Crustless Chicken Pot Pie is delicious on its own or with a variety of sides:

• Cooked Rice: Serve over a bed of fluffy white or brown rice for a more substantial meal.
• Mashed Potatoes: Creamy mashed potatoes complement the flavors of the pot pie beautifully.
• Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the dish.
• Crusty Bread: Serve with crusty bread for dipping and sopping up the extra sauce.

Make Ahead and Storage

This Crustless Chicken Pot Pie is great for making ahead of time or storing leftovers.

Storing Leftovers

Store leftover pot pie filling in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally.

FAQs

1. Can I use a different type of protein?

Yes, you can! You can substitute the chicken with boneless, skinless chicken thighs, ground chicken, or even tofu for a vegetarian option. Adjust the cooking time accordingly.

2. Can I use different vegetables?

Absolutely! Feel free to add your favorite vegetables, such as diced bell peppers, sliced mushrooms, or chopped broccoli florets.

3. Can I make this recipe spicier?

Definitely! Add a pinch of red pepper flakes or a diced jalapeño to the pot for an extra kick.

4. Can I make this recipe in a slow cooker?

Yes, you can! Brown the chicken and sauté the vegetables first, then transfer them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours, or until the chicken is cooked through and the vegetables are tender.

This Crustless Chicken Pot Pie Recipe is a flavorful and comforting dish that’s perfect for a cozy meal. With its simple preparation, versatile ingredients, and healthy profile, it’s a recipe you’ll want to make again and again!

Print