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
Scale
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.
