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- 2 cups cooked chicken, shredded - 1 cup carrots, diced - 1 cup peas (fresh or frozen) - 1 cup potatoes, diced - 1/2 cup celery, diced - 1 onion, chopped - 3 cups chicken broth - 1 cup milk - 3 tablespoons butter - 3 tablespoons all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley for garnish This crustless chicken pot pie is simple and uses easy-to-find ingredients. You can swap out the chicken for turkey or tofu if you prefer. For the vegetables, feel free to use frozen mixed veggies if you're short on time. Different herbs like rosemary or oregano can add a new twist to the dish. You can even use almond milk instead of regular milk for a dairy-free option. Always adjust the seasonings to your taste. Enjoy the process of making this dish! {{ingredient_image_1}} To start, gather your vegetables. You will need onion, carrots, celery, potatoes, and peas. - Onion: Chop it finely. It adds a sweet flavor. - Carrots: Dice them into small pieces. They should cook fast. - Celery: Dice it too. It adds a nice crunch. - Potatoes: Dice them small for even cooking. Use a waxy type for best results. - Peas: You can use fresh or frozen peas. No need to chop them. When sautéing, heat butter in a skillet over medium heat. Add onion, carrots, and celery. Cook them for about 5 minutes. You want them soft but not brown. Next, you will make a roux. This thickens the pot pie. Sprinkle flour over the vegetables in the skillet. Stir well to mix. Cook this for about 2 minutes. It should smell nutty. Now, whisk in the chicken broth and milk. Do this slowly to avoid lumps. Continue whisking until the mix thickens. This takes about 3 to 4 minutes. Now, it's time to mix everything. Add the shredded chicken to the skillet. Then, add the diced potatoes and peas. Sprinkle in garlic powder, thyme, salt, and pepper. Stir it all together until it’s hot. Remove from heat. Pour this mix into a greased 9-inch pie dish. Make sure it spreads evenly. Preheat your oven to 375°F (190°C). Bake the dish for 25 to 30 minutes. You want the top to be golden and bubbly. Look for a nice crust on top. It should be firm to the touch. To avoid a runny filling, make sure to cook the roux well. Stir the flour with the butter and veggies until it's smooth. This step ensures it thickens nicely. When you add the broth and milk, whisk it in slowly. This helps prevent lumps and keeps the filling creamy, not soupy. For a golden top, bake it until the edges brown slightly. The top should bubble up and look inviting. If you want an extra crispy finish, broil it for a minute or two at the end. Just keep an eye on it to avoid burning. To boost flavor, consider adding fresh herbs. Thyme works great, but you can also try rosemary or sage. A pinch of paprika adds warmth and depth. Garlic powder is a must for that savory taste. For some crunch, think about toppings. You can add breadcrumbs or crushed crackers before baking. They will toast up while cooking, giving a nice texture contrast to the creamy filling. Serve your crustless chicken pot pie with a light salad. A simple green salad with lemon vinaigrette pairs well. The freshness balances the richness of the pie. For presentation, garnish with fresh parsley for a pop of color. Use a nice dish to serve it in. A pie dish or a cast-iron skillet makes it look inviting. People will be eager to dig in! Pro Tips Enhance Flavor: For a deeper flavor, consider adding a splash of white wine to the roux before adding the broth and milk. This adds a nice acidity and richness to the dish. Vegetable Variations: Feel free to substitute or add other vegetables like corn, green beans, or mushrooms to customize your pot pie to your liking. Chicken Options: Use rotisserie chicken for a quick and easy option, or cook your chicken in advance and shred it for added convenience. Crustless Twist: If you prefer a crust, you can top the filling with a layer of store-bought puff pastry or biscuit dough before baking for a more traditional pot pie experience. {{image_2}} To make a meatless crustless pot pie, start by leaving out the chicken. Use 2 cups of hearty vegetables instead. I love using mushrooms, zucchini, and bell peppers. They add great flavor and texture. You can mix in: - 1 cup of chopped spinach - 1 cup of diced sweet potatoes - 1 cup of broccoli florets These veggies give a tasty twist. Always sauté your vegetables first to bring out their flavors. Use the same steps in the recipe for a creamy filling. For a low-carb option, swap out the potatoes with cauliflower. Cauliflower keeps the dish light and adds fiber. You can steam and mash the cauliflower before adding it. This keeps the creamy base while lowering the carbs. Benefits of using cauliflower include: - Fewer calories - More vitamins and minerals - A great texture Just remember, cut the cauliflower into small pieces for even cooking. Using seasonal vegetables makes the pot pie fresh and fun. In spring, try asparagus and peas. In summer, use zucchini and corn. In fall, think about squash and carrots. Adjust flavors by adding herbs that match the season. For example, use fresh basil in summer or rosemary in fall. This helps each bite burst with seasonal taste. After you make this crustless chicken pot pie, let it cool. Store any leftovers in a sealed container. Keep it in the fridge. It stays fresh for about 3 to 4 days. Make sure to check for any signs of spoilage before eating. To freeze your pot pie, let it cool completely first. Pour the mixture into a freezer-safe dish. Cover it tightly with plastic wrap and then foil. It can last up to 3 months in the freezer. When ready to eat, move it to the fridge to thaw overnight. This keeps the texture nice and helps it heat evenly. You can reheat your pot pie in the oven or microwave. For the oven, set it to 350°F (175°C) and bake for about 20 minutes. Cover it with foil to avoid burning the top. If using a microwave, heat it in short bursts. This prevents uneven heating. To avoid sogginess, let it sit for a few minutes before serving. Enjoy your comforting meal! Yes, you can prepare this dish ahead of time. Start by cooking the filling. After it cools, place it in a covered dish. Store it in the fridge for one to two days. When you're ready to bake, just pour it into a baking dish. Bake it for about 30 minutes at 375°F. This recipe is not gluten-free due to the all-purpose flour. To make it gluten-free, use a gluten-free flour blend. Almond flour or coconut flour are great options too. Just keep in mind that they may change the dish’s texture. Look for a golden and bubbly top. The filling should be hot all the way through. You can also insert a knife in the center. If it comes out warm, it’s done. Let it cool for a few minutes before serving. This blog post covered how to make a crustless chicken pot pie. We talked about the right ingredients and shared steps for cooking. I provided tips on perfecting texture and adding flavor. You can also adapt this dish for vegetarian and low-carb diets. Remember to store leftovers properly or freeze them. Enjoy making this dish your own! You'll impress your family with each bite.

Crustless Chicken Pot Pie

A comforting and hearty chicken pot pie without the crust, filled with tender chicken and vegetables in a creamy sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup peas (fresh or frozen)
  • 1 cup potatoes, diced
  • 0.5 cup celery, diced
  • 1 unit onion, chopped
  • 3 cups chicken broth
  • 1 cup milk
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • to garnish fresh parsley

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large skillet over medium heat, melt the butter. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
  • Sprinkle the flour over the sautéed vegetables, stirring well to combine, and cook for another 2 minutes.
  • Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Continue to stir until the mixture thickens, about 3-4 minutes.
  • Add the shredded chicken, diced potatoes, peas, garlic powder, thyme, salt, and pepper to the skillet. Stir until well combined and heated through, then remove from heat.
  • Pour the mixture into a greased 9-inch pie dish or oven-safe baking dish.
  • Place the dish in the preheated oven and bake for 25-30 minutes, until the top is golden and bubbly.
  • Remove from the oven and let it cool slightly before garnishing with fresh parsley. Serve warm.

Notes

Feel free to add other vegetables like corn or green beans.
Keyword chicken, comfort food, pot pie