Crustless Chicken Pot Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Incorporate Milk: Slowly add the room temperature milk to the pan while stirring constantly, allowing the sauce to thicken further into a creamy base.
- Finish with Vegetables: Stir in the peas and corn, mixing everything until evenly combined and heated through for about 3-5 minutes.
- 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
Find it online: https://cheframiflavor.com/crustless-chicken-pot-pie-recipe/
