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Crustless Chicken Pot Pie Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

ย This Crustless Chicken Pot Pie is a comforting and flavorful dish that’s perfect for a quick and easy weeknight meal! Tender chicken, a medley of vegetables, and a creamy sauce come together in this satisfying and lighter take on a classic pot pie.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 2 lbs boneless, skinless chicken breasts, cubed into nickel-sized pieces
  • 1/2 cup finely diced yellow onion
  • 1 tablespoon minced garlic (about 3 cloves)
  • 2 cups carrots, cut into small circles
  • 3/4 cup finely diced celery (about 3 stalks)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/3 cup whole wheat flour (can substitute with gluten-free 1-to-1 flour or tapioca flour)
  • 1 1/2 cups low or no-sodium chicken broth
  • 1 1/2 cups milk (regular or non-dairy), room temperature
  • 1 1/2 cups frozen peas, thawed and drained
  • 1 1/2 cups frozen corn, thawed and drained

Instructions

  1. Brown Chicken and Sautรฉ Vegetables: Heat olive oil in a large pot over medium heat. Cook chicken until lightly browned. Add onion, garlic, carrots, and celery; sautรฉ for 10 minutes, or until softened.
  2. Make Sauce: Add spices, flour, and chicken broth to the pot. Bring to a simmer, stirring constantly, until the mixture thickens.
  3. Add Milk and Vegetables: Gradually whisk in milk and continue stirring until the sauce thickens. Stir in thawed peas and corn until well combined.
  4. Serve: Serve hot as is or over cooked rice.

Notes

  • Be sure to sautรฉ the vegetables until tender.
  • Thaw and drain frozen vegetables to prevent a watery sauce.
  • Whisk in the broth slowly to ensure a smooth sauce.
  • Bring the filling to a boil before adding milk to prevent curdling.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

  • Serving Size: 1 ยฝ cups
  • Calories: 400
  • Sugar: 5g
  • Sodium: 500mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 40g
  • Cholesterol: 100mg

Find it online: https://emilyquickdinners.com/crustless-chicken-pot-pie-recipe/