If you’re craving all the cozy, comforting flavors of a traditional chicken pot pie but want to skip the fuss and calories of the crust, you’re going to love this Crustless Chicken Pot Pie Recipe. Imagine tender, juicy chicken mingling with sweet peas, vibrant carrots, and hearty corn, all enveloped in a luxuriously creamy, herb-infused sauce that fills your kitchen with the most inviting aroma. It’s warmth on a plate that’s both satisfying and simple, perfect for busy weeknights when you want homemade comfort food without the extra effort.
Ingredients You’ll Need
This Crustless Chicken Pot Pie Recipe calls for straightforward, wholesome ingredients that come together perfectly. Each element is chosen to add depth, texture, and a pop of color, making each bite as delightful as the last.
- 1 tablespoon olive oil: For that golden sear on the chicken and to bring all the flavors together smoothly.
- 2 lbs boneless, skinless chicken breasts, cubed: The star protein that provides juicy, tender bites throughout.
- ½ cup finely diced yellow onion: Adds a subtle sweetness and aromatic base.
- 1 tablespoon minced garlic (about 3 cloves): Injects a punch of savory depth.
- 2 cups carrots, sliced: For natural sweetness and vibrant color.
- ¾ cup finely diced celery (about 3 stalks): Brings a gentle crunch and earthy undertone.
- ½ teaspoon salt: Enhances all the natural flavors.
- ¼ teaspoon black pepper: Adds a subtle peppery kick.
- 1 teaspoon dried parsley: Fresh herbaceous notes without overpowering.
- 1 teaspoon dried rosemary: Offers a fragrant, piney aroma.
- ½ teaspoon dried thyme: A classic herb for warmth and depth.
- ½ teaspoon dried basil: Rounds out the herb mix with a hint of sweetness.
- â…“ cup whole wheat flour (or gluten-free substitute): Thickens the irresistible filling perfectly.
- 1 ½ cups low or no-sodium chicken broth: Creates a rich, flavorful base.
- 1 ½ cups milk (dairy or non-dairy), room temperature: For that luscious creamy texture.
- 1 ½ cups frozen peas, thawed and drained: Bursts of sweetness that brighten the dish.
- 1 ½ cups frozen corn, thawed and drained: Adds pops of juicy sweetness and color.
How to Make Crustless Chicken Pot Pie Recipe
Step 1: Brown Chicken and Sauté Vegetables
Start by warming your olive oil in a large pot over medium heat. Toss in the cubed chicken and cook until it gets a lovely light brown color which brings out a savory depth. Once the chicken has had its moment to shine, add the diced onion, minced garlic, carrot slices, and celery. Let these sauté together for about ten minutes until all the vegetables start to soften and mingle their natural sweetness with the chicken.
Step 2: Make the Sauce
Now it’s time to build the heart of that delightful filling. Sprinkle in all your herbs and spices—parsley, rosemary, thyme, basil, salt, and pepper—so they can release their fragrances. Stir in the flour which will help thicken the sauce, then pour in the chicken broth. Keep stirring as it simmers gently; you’ll notice this mixture begin to thicken beautifully, turning into the perfect base for the creamy sauce to come.
Step 3: Add Milk and Vegetables
Once your broth-flour mixture is nicely thickened, slowly whisk in the milk. This gradual process prevents lumps and ensures the sauce becomes luxuriously smooth and creamy. As it thickens further, fold in the thawed peas and corn, infusing sweetness and pleasant bursts of color throughout the pot. Stir everything together until just combined, making the filling irresistibly rich and hearty.
Step 4: Serve and Enjoy
At this point, your Crustless Chicken Pot Pie Recipe is ready to be devoured! The filling is thick, comforting, and loaded with tender chicken and garden-fresh veggies. Serve it hot directly from the pot, or spoon it over fluffy cooked rice for extra comfort and fullness. Either way, this is a dish that feels like a warm hug in every bite.
How to Serve Crustless Chicken Pot Pie Recipe
Garnishes
A sprinkle of freshly chopped parsley or a small handful of grated sharp cheddar can add a beautiful pop of color and a fresh burst of flavor to your pot pie. For a touch of indulgence, a light drizzle of cream or a few crackles of black pepper on top enhances the comforting vibe of this dish.
Side Dishes
This Crustless Chicken Pot Pie Recipe shines on its own but pairs wonderfully with simple sides like a crisp mixed green salad dressed in a bright vinaigrette, or a rustic crusty bread to scoop up every last creamy bite. Roasted green beans or a medley of steamed broccoli also make excellent vegetable companions for a well-rounded meal.
Creative Ways to Present
For a charming presentation, serve the pot pie filling in individual oven-safe ramekins and sprinkle grated cheese before quickly broiling to create a golden topping. You can also spoon it into hollowed-out bread bowls for a fun, edible container that amps up the coziness factor.
Make Ahead and Storage
Storing Leftovers
If you have any Crustless Chicken Pot Pie Recipe leftovers, just transfer them to an airtight container and refrigerate. They’ll stay fresh for up to 3 days, making lunchtime or dinner the next day a breeze when you want comfort food in a snap.
Freezing
This recipe freezes beautifully. Portion your pot pie filling into freezer-safe containers or heavy-duty bags, and it will keep well for up to 3 months. Just thaw it overnight in the fridge before reheating for a quick and satisfying meal at any time.
Reheating
For the best texture, reheat your pot pie gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You can add a splash of broth or milk if it seems too thick. Alternatively, microwave reheating works well—heat in short intervals, stirring in between to keep things creamy and smooth.
FAQs
Can I use frozen chicken instead of fresh?
It’s best to use fresh or fully thawed chicken breasts for this recipe. Using frozen chicken straight away might cause uneven cooking and affect the texture of the dish.
Is this recipe suitable for gluten-free diets?
Yes! Simply substitute the whole wheat flour with a gluten-free 1-to-1 baking flour or tapioca flour to keep the sauce thick and delicious without gluten.
Can I make this recipe dairy-free?
Absolutely. Use your favorite plant-based milk such as almond, oat, or soy to replace the regular milk. The creamy texture remains satisfying, and the flavor stays fabulous.
How can I make this dish vegetarian?
To make a vegetarian version, swap the chicken with hearty vegetables like mushrooms and add an extra cup of broth made from vegetable stock. Don’t forget to check your broth ingredients to ensure it’s truly vegetarian.
Can I add other vegetables?
Definitely! Feel free to toss in diced potatoes, green beans, or even sweet peas to customize your Crustless Chicken Pot Pie Recipe to your liking. Just adjust cooking times accordingly so everything is tender.
Final Thoughts
You really cannot go wrong with this comforting, versatile, and downright delicious Crustless Chicken Pot Pie Recipe. It’s a perfect example of how simple ingredients and a little love can come together to create a dish that feels like a warm embrace any time you need it. So, gather your ingredients, roll up your sleeves, and dive into this cozy favorite—you’ll wonder why you waited so long to try it!
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Crustless Chicken Pot Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A comforting and hearty Crustless Chicken Pot Pie that offers all the rich flavors of the classic dish without the crust. This recipe combines tender chicken, vibrant vegetables, and a creamy, herb-infused sauce for a satisfying meal that’s simple to prepare in under 40 minutes.
Ingredients
Protein & Vegetables
- 1 tablespoon olive oil
- 2 lbs boneless, skinless chicken breasts, cubed into nickel-sized pieces
- ½ cup finely diced yellow onion
- 1 tablespoon minced garlic (about 3 cloves)
- 2 cups carrots, cut into small circles
- ¾ cup finely diced celery (about 3 stalks)
- 1 ½ cups frozen peas, thawed and drained
- 1 ½ cups frozen corn, thawed and drained
Spices & Seasonings
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
Liquids & Thickening
- â…“ cup whole wheat flour (can substitute with gluten-free 1-to-1 flour or tapioca flour)
- 1 ½ cups low or no-sodium chicken broth
- 1 ½ cups milk (regular or non-dairy), room temperature
Instructions
- Brown Chicken and Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the cubed chicken pieces and cook until they are lightly browned on all sides, ensuring a good sear that locks in flavor. Then add the finely diced onion, minced garlic, sliced carrots, and diced celery. Sauté the vegetables with the chicken for about 10 minutes, or until the vegetables have softened and the onions become translucent.
- Make Sauce: Sprinkle the salt, black pepper, dried parsley, rosemary, thyme, and basil over the chicken and vegetables. Then add the whole wheat flour to the pot. Stir constantly to coat the meat and veggies with the flour, cooking for about 1-2 minutes to remove the raw flour taste. Slowly pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a simmer and continue stirring until it thickens to a gravy-like consistency.
- Add Milk and Vegetables: Gradually whisk in the room temperature milk into the thickened mixture. Continue stirring until the sauce thickens further, creating a creamy and smooth consistency. Finally, fold in the thawed and drained peas and corn evenly throughout the sauce, allowing them to warm through for a couple of minutes.
- Serve: Serve the crustless chicken pot pie hot, either on its own or over a bed of cooked rice for a heartier meal. Enjoy the rich, comforting flavors without the added crust, making it a lighter but still satisfying dish.
Notes
- For a gluten-free version, substitute the whole wheat flour with a gluten-free 1-to-1 baking flour or tapioca flour.
- You can use plant-based milk such as almond or oat milk to make this dairy-free.
- Be sure to whisk the milk in gradually to avoid lumps in the sauce.
- Serve with cooked rice or mashed potatoes for a more filling meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
