Crustless Chicken Pot Pie Recipe

Introduction

This crustless chicken pot pie is a comforting, hearty dish without the fuss of rolling out dough. Packed with tender chicken, fresh vegetables, and savory herbs, it offers all the classic flavors in a lighter, easy-to-make casserole.

Ingredients

• 1 tablespoon olive oil
• 2 lbs chicken breasts, cubed in ½ inch squares
• ½ cup diced onion
• 1 tablespoon minced garlic (about 3 cloves)
• 2 cups sliced carrots (cut in small circles)
• ¾ cup diced celery (about 3 stalks)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon dried parsley
• 1 teaspoon dried rosemary
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• 1/3 cup whole wheat flour (can substitute gluten-free 1:1 or tapioca flour for gluten-free)
• 1 ½ cups low sodium chicken broth
• 1 ½ cups room temperature milk (regular or nondairy)
• 1 ½ cups peas
• 1 ½ cups corn

Instructions

1. Step 1: In a large pan, heat olive oil over medium-high heat. Add the cubed chicken and cook for about 10 minutes until lightly browned.
2. Step 2: Add the diced onion, minced garlic, sliced carrots, and diced celery to the pan. Sauté for 10 minutes until the vegetables start to soften.
3. Step 3: Stir in the dried parsley, rosemary, thyme, basil, salt, black pepper, and flour. Pour in the chicken broth and stir well. Cook for 5 minutes until the mixture begins to bubble and thicken.
4. Step 4: Slowly add the room temperature milk while stirring constantly to prevent lumps. Continue cooking as the sauce thickens.
5. Step 5: Stir in the peas and corn until evenly combined and heated through.
6. Step 6: Serve the pot pie filling as is or over cooked rice for a complete meal.

Tips & Variations

• For a gluten-free version, substitute whole wheat flour with a 1:1 gluten-free baking flour or tapioca flour.
• Use fresh herbs if available for a brighter flavor; add them at the end of cooking to preserve aroma.
• Add mushrooms or potatoes for extra heartiness.
• To make it creamier, stir in a spoonful of sour cream or Greek yogurt just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Avoid overcooking to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chicken for this pot pie?

Yes, boneless skinless chicken thighs work well too and can add extra moisture and flavor to the dish.

Is it possible to prepare this recipe ahead of time?

Absolutely. You can cook the filling up to two days ahead and store it in the fridge. Reheat gently before serving. It also freezes well for up to 2 months.

Crustless Chicken Pot Pie Recipe

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★★★★★

4.7 from 84 reviews

This Crustless Chicken Pot Pie is a comforting, hearty dish that delivers all the classic flavors of traditional chicken pot pie without the crust. Tender chicken breast is cooked with fresh vegetables like carrots, celery, peas, and corn, then simmered in a creamy, herb-infused sauce made with whole wheat flour and chicken broth. This one-pan stovetop recipe is perfect for a cozy weeknight meal and can be served on its own or over rice for extra satisfaction.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Protein

• 2 lbs chicken breasts, cubed in ½ inch squares

Vegetables and Aromatics

• ½ cup diced onion
• 1 tablespoon minced garlic (about 3 cloves)
• 2 cups sliced carrots (cut in small circles)
• ¾ cup diced celery (about 3 stalks)
• 1 ½ cup peas
• 1 ½ cup corn

Seasonings and Herbs

• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon dried parsley
• 1 teaspoon dried rosemary
• ½ teaspoon dried thyme
• ½ teaspoon dried basil

Liquids and Binders

• 1 tablespoon olive oil
• 1/3 cup whole wheat flour (can substitute gluten free 1:1 or tapioca flour for gluten free)
• 1 ½ cups low sodium chicken broth
• 1 ½ cups room temperature milk (regular or nondairy)

Instructions

1. Cook the Chicken: In a large pan, heat olive oil over medium-high heat. Add the cubed chicken breasts and cook for about 10 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
2. Sauté Vegetables: Add the diced onion, minced garlic, sliced carrots, and diced celery to the pan with the chicken. Sauté for 10 minutes until the vegetables soften and the onions become translucent.
3. Add Herbs and Flour: Stir in the dried parsley, rosemary, thyme, and basil, followed by the whole wheat flour. Mix well to evenly coat the chicken and vegetables, and cook for 1-2 minutes to remove the raw flour taste.
4. Add Broth and Thicken: Pour in the low sodium chicken broth gradually while stirring continuously. Cook the mixture for about 5 minutes, stirring regularly, until it starts to bubble and thicken into a gravy-like consistency.
5. Incorporate Milk: Slowly add the room temperature milk to the pan while stirring constantly, allowing the sauce to thicken further into a creamy base.
6. Finish with Vegetables: Stir in the peas and corn, mixing everything until evenly combined and heated through for about 3-5 minutes.
7. Serve: Enjoy the crustless chicken pot pie as is or spoon it over cooked rice for a filling meal.

Notes

• You can substitute whole wheat flour with gluten free 1:1 flour or tapioca flour to make this recipe gluten free.
• Use nondairy milk such as almond or oat milk to make it lactose free or dairy free.
• Adjust the seasoning to taste, adding more salt or pepper if needed.
• This dish reheats well and makes excellent leftovers stored in the refrigerator for up to 3 days.
• For added texture, consider topping with breadcrumbs and baking briefly to mimic a crust.

Keywords: crustless chicken pot pie, chicken pot pie, easy chicken dinner, stovetop pot pie, healthy comfort food