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- 1 lb boneless, skinless chicken breast - 1 cup carrots, diced - 1 cup celery, diced - 1 cup frozen peas - 1 medium onion, chopped - 2 garlic cloves, minced - Dried thyme - Dried rosemary - 2 cups low-sodium chicken broth - 1 cup unsweetened almond milk For this healthy crustless chicken pot pie, the main ingredients bring the heartiness and flavor. The chicken gives you a good protein boost. Carrots and celery add crunch and sweetness. The peas bring a pop of color and nutrients. In the additional ingredients, the onion and garlic enhance the dish. They add depth and warmth to the flavor. Using frozen peas makes this dish quick and easy, as they cook fast and are always ready. The seasonings and liquids are key to making this dish rich and tasty. Dried thyme and rosemary add a fragrant touch. Low-sodium chicken broth keeps the dish light and healthy. Unsweetened almond milk provides creaminess without the fat. This dish is not just simple; it’s a great way to enjoy comfort food in a healthy light. {{ingredient_image_1}} First, set your oven to preheat at 375°F (190°C). This helps your dish cook evenly. Next, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 pound of diced boneless, skinless chicken breast. Cook it until it turns golden and is fully cooked, about 5 to 7 minutes. After that, take the chicken out and set it aside. In the same skillet, add 1 cup of diced carrots, 1 cup of diced celery, and 1 chopped medium onion. Cook these for about 5 minutes until they soften. Next, add 2 minced garlic cloves and stir for 1 more minute. This step brings out great flavors. After that, mix in 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary, along with salt and pepper to taste. Stir well to blend all the flavors. Now it’s time to bring everything together. Put the cooked chicken back in the skillet. Add 1 cup of frozen peas, then pour in 2 cups of low-sodium chicken broth and 1 cup of unsweetened almond milk. Stir all the ingredients together and bring the mixture to a simmer. To thicken the mixture, gradually add 3 tablespoons of cornstarch mixed with 3 tablespoons of water while stirring. Cook for an additional 2-3 minutes until it thickens slightly. Next, pour the chicken and vegetable mix into a greased 9-inch pie dish or casserole dish. Place it in your preheated oven and bake for 25 to 30 minutes, or until the top is bubbly and golden. When it’s ready, let the dish cool for a few minutes before serving. Enjoy this warm and filling meal! - How to choose the best chicken For this dish, I like to use boneless, skinless chicken breast. It cooks fast and is lean. Choose chicken that is fresh and firm. Avoid any that looks dull or has an off smell. - Recommendations on cooking vegetables I suggest chopping your carrots and celery into small pieces. This helps them cook evenly. Sauté them until they are soft but still bright in color. This keeps their flavor fresh and vibrant. - Additional spices and herbs Besides thyme and rosemary, try adding a pinch of paprika for warmth. A dash of nutmeg can add depth, too. Experiment with fresh herbs like parsley or dill for a fresh twist. - Suggested garnishes Freshly chopped parsley makes a great garnish. It adds color and a burst of flavor. You can also sprinkle some black pepper or a squeeze of lemon juice before serving for extra zing. - Ideas for complementary sides Whole-grain bread pairs nicely with this dish. A simple side salad with leafy greens adds crunch. You could also serve steamed green beans for a colorful contrast. - Presentation tips Serve the pot pie in individual bowls for a nice touch. Add a sprinkle of parsley on top for color. This makes the dish look as good as it tastes! Pro Tips Use Fresh Herbs: Fresh thyme and rosemary enhance the flavor profile significantly compared to dried herbs. Add them at the end of cooking for a burst of freshness. Broth Matters: Opt for a high-quality low-sodium chicken broth to control the salt levels and improve the dish's overall flavor. Vegetable Variations: Feel free to swap in seasonal vegetables like zucchini or bell peppers for added nutrition and flavor. Check for Thickness: Ensure the mixture is thick enough before baking; it should coat the back of a spoon. If too thin, let it simmer longer or add a bit more cornstarch slurry. {{image_2}} You can switch out chicken for turkey. Turkey gives a similar taste and texture. It’s a great option, especially around holidays. If you prefer plant-based meals, try tofu. Firm tofu works well. It soaks up the flavors in the dish. You can also mix in different meats like ham or beef. Each adds a unique twist to the classic pot pie. Seasonal vegetables can make your pot pie shine. Think about using squash in fall or asparagus in spring. These veggies not only taste great but also add color. If you have leftover veggies, use those too! Carrots, peas, or even green beans can fit right in. It’s a good way to reduce waste and add extra nutrients. If you need gluten-free options, replace cornstarch with a gluten-free thickener. You can also use gluten-free broth. For dairy-free needs, almond milk is a perfect choice. Other milk alternatives like oat or soy can work too. This way, everyone can enjoy a warm bowl of comfort. Before you store your Healthy Crustless Chicken Pot Pie, let it cool down. This step is vital. If you store it while hot, moisture builds up in the container, making it soggy. Place the dish on a cooling rack for about 30 minutes. After it cools, transfer it to a container. Use airtight containers to keep your pot pie fresh. Glass or BPA-free plastic containers work well. Ensure they seal tightly to prevent air from getting in. You can reheat your pot pie in the microwave or oven. The oven gives better results for texture. Preheat your oven to 350°F (175°C). Place the pot pie in an oven-safe dish, cover it with foil, and heat for about 20 minutes. If you’re short on time, the microwave works too. Heat it in 1-minute intervals until warm. Remember, reheating in the microwave can make it a bit soggy. To keep it tasty, you may sprinkle a little extra seasoning before heating. If you want to store your pot pie for longer, freezing is a great option. Cut the pot pie into servings and wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer bag, removing as much air as possible. This way, they won’t get freezer burn. When you’re ready to eat, thaw your pot pie overnight in the fridge. To cook it from frozen, preheat your oven to 375°F (190°C) and bake for about 40-50 minutes. Check that it is heated all the way through before serving. How can I make this recipe dairy-free? You can easily swap out the almond milk for any dairy-free milk. Options like oat or coconut milk work well. Just make sure the milk you choose is unsweetened to keep the flavor balanced. Can I use fresh vegetables instead of frozen? Yes, you can use fresh vegetables. Just chop them into small pieces. The cooking time may change, so keep an eye on them. Fresh veggies can add great taste and color to your dish. How long does it take to cook this dish? This dish takes about 45 minutes to cook. You’ll spend 15 minutes prepping and 30 minutes baking. It’s a quick meal for busy nights! What are the serving sizes for this recipe? This recipe serves four people. You can dish it out in bowls or on plates. Each serving is hearty and filling. How many calories are in a serving? Each serving contains about 300 calories. It’s a lighter option than traditional pot pie, making it a great choice for health-conscious eaters. What are its health benefits compared to traditional pot pie? This dish is lower in fat and calories than regular pot pie. It uses lean chicken and lots of veggies. Plus, it skips the crust, which cuts down on carbs. It’s a tasty way to enjoy comfort food without the guilt! This blog post guided you through a delicious chicken pot pie recipe. We explored the main ingredients, step-by-step cooking instructions, helpful tips, variations, storage info, and answered common questions. In summary, you learned how to make a hearty meal that suits your needs. Experimenting with flavors and storage methods ensures your pot pie remains tasty. Now, it's your turn to create and enjoy this dish!

Healthy Crustless Chicken Pot Pie

A wholesome and comforting chicken pot pie without the crust, packed with vegetables and flavor.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breast, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup frozen peas
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 cups low-sodium chicken broth
  • 1 cup unsweetened almond milk
  • 3 tablespoons cornstarch mixed with 3 tablespoons water (slurry)
  • to taste salt and pepper
  • 2 tablespoons olive oil

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
  • In the same skillet, add onions, carrots, and celery. Cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
  • Stir in the thyme, rosemary, salt, and pepper. Mix well to combine all flavors.
  • Return the cooked chicken to the skillet. Add the frozen peas and pour in the chicken broth and almond milk. Stir to combine, then bring the mixture to a simmer.
  • Gradually stir in the cornstarch slurry while continuously stirring. Cook for an additional 2-3 minutes until the mixture thickens slightly.
  • Pour the chicken and vegetable mixture into a greased 9-inch pie dish or casserole dish.
  • Place the dish in the preheated oven and bake for 25-30 minutes until bubbly and golden on top.
  • Let the pot pie cool for a few minutes before serving.

Notes

Serve in individual bowls, garnished with freshly chopped parsley for a pop of color. Can be accompanied with whole-grain bread.
Keyword chicken, crustless, healthy, pot pie