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To make this crustless chicken pot pie, gather these ingredients: - 2 cups cooked chicken, shredded - 1 cup frozen peas and carrots - 1 cup celery, diced - 1 cup onion, diced - 3 cups chicken broth - 1 cup milk - ⅓ cup all-purpose flour - ½ teaspoon garlic powder - ½ teaspoon onion powder - 1 teaspoon dried thyme - ½ teaspoon salt - ¼ teaspoon black pepper - 2 tablespoons olive oil - 1 tablespoon fresh parsley, chopped (for garnish) You can swap out some ingredients if needed: - Use rotisserie chicken for cooked chicken to save time. - Replace peas and carrots with mixed veggies or corn. - Substitute almond milk for a dairy-free option. - Use gluten-free flour if you want to make it gluten-free. - Fresh herbs can replace dried thyme for more flavor. Each serving of this dish has: - Calories: 290 - Protein: 25g - Carbohydrates: 30g - Dietary Fiber: 3g - Sugars: 3g - Fat: 10g - Saturated Fat: 3g - Sodium: 550mg This meal is not only comforting but also packs a good amount of protein and nutrition. Enjoy this simple dish that warms the heart and fills the belly! {{ingredient_image_1}} First, gather your ingredients. You will need: - 2 cups cooked chicken, shredded - 1 cup frozen peas and carrots - 1 cup celery, diced - 1 cup onion, diced - 3 cups chicken broth - 1 cup milk - ⅓ cup all-purpose flour - ½ teaspoon garlic powder - ½ teaspoon onion powder - 1 teaspoon dried thyme - ½ teaspoon salt - ¼ teaspoon black pepper - 2 tablespoons olive oil - 1 tablespoon fresh parsley, chopped (for garnish) Make sure your chicken is cooked and shredded. This step saves time. Dice the celery and onion into small pieces. This helps them cook evenly. Start by preheating your oven to 350°F (175°C). In a large skillet, heat the olive oil over medium heat. Add the diced onions and celery. Sauté them for about 5-7 minutes until they soften. Next, add the frozen peas and carrots. Cook them for another 3 minutes. In a separate bowl, whisk together the flour, garlic powder, onion powder, thyme, salt, and black pepper. Slowly add the chicken broth and milk to this mix. Whisk it well to avoid lumps. Pour this mixture into the skillet with your veggies. Bring it to a simmer. Stir constantly for about 5 minutes until it thickens slightly. Now, add the shredded chicken to the skillet. Mix everything well. Remove the skillet from heat. Transfer the filling into a greased 9-inch pie dish. Place the dish in your preheated oven. Bake for 30-35 minutes until the top is bubbly and golden. Keep an eye on it to avoid overbaking. When done, remove it from the oven. Let it cool for a few minutes before serving. Garnish with fresh parsley for a pop of color and flavor. Enjoy your crustless chicken pot pie! To make your crustless chicken pot pie creamy, follow these tips. Use whole milk for a rich taste. You can also mix in some heavy cream for extra creaminess. Whisk the flour with the milk and broth well to avoid lumps. Stir the mixture constantly while cooking to help it thicken evenly. Many people skip the sauté step. Don’t rush this; sautéing the onions and celery adds great flavor. Another mistake is using low-quality chicken broth. A good broth enhances the taste. Be mindful of the cooking time; overcooking can make the filling dry. Lastly, don’t forget to let it cool a bit before slicing! Serve your crustless chicken pot pie with a fresh salad or crusty bread. A side of steamed green beans pairs well too. For a fun twist, try adding a sprinkle of cheese on top before baking. This can give a nice, cheesy crust. Enjoy this dish hot for the best flavor. Pro Tips Use Leftover Chicken: This recipe is perfect for utilizing leftover rotisserie chicken, saving you time and enhancing the flavor. Customize Your Veggies: Feel free to substitute the peas and carrots with your favorite vegetables such as green beans or corn for a personal touch. Thicken to Taste: If you prefer a thicker filling, you can add a bit more flour to the broth mixture while whisking until you reach your desired consistency. Garnish for Flair: Adding fresh herbs like thyme or rosemary as a garnish can elevate the dish’s presentation and flavor profile. {{image_2}} You can change up the veggies in your crustless chicken pot pie. Try adding chopped bell peppers, corn, or green beans. You can also use fresh vegetables if you prefer. Just remember to chop them small so they cook well. Mixing in different colors makes the dish more fun and tasty. If you want to switch the chicken, you have options. Turkey works great and gives a similar flavor. You can also use shredded beef or cooked sausage for a different twist. For a plant-based option, try chickpeas or lentils. Each protein gives the dish a new taste and texture. To make this dish gluten-free, swap the all-purpose flour for a gluten-free blend. You can also use cornstarch as a thickener. Make sure your broth and any other products are labeled gluten-free. These simple swaps let everyone enjoy this meal without worry. To keep your crustless chicken pot pie fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. This way, it stays safe and tasty. The pie lasts about three to four days in the fridge. Make sure to label the container with the date. This helps you track how long it has been stored. To reheat your leftovers, you can use an oven or microwave. For the oven, preheat to 350°F (175°C). Place the pie in an oven-safe dish and cover it with foil. Bake for about 20 minutes or until hot. If you use the microwave, place a slice on a plate. Heat for about 1-2 minutes, checking often. Ensure it is hot throughout before eating. If you want to save your pie for later, you can freeze it. Allow the pie to cool completely first. Then, wrap it tightly in plastic wrap and foil. This helps avoid freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. After that, reheat as mentioned above. Enjoy your meal even after freezing! Yes, you can make this dish ahead of time. Prepare the filling and place it in a pie dish. Cover it and store it in the fridge for up to two days. When you're ready to eat, bake it straight from the fridge. Just add a few extra minutes to the baking time to ensure it heats through. You can serve this dish with a fresh salad or crusty bread. A simple green salad adds crunch and lightness. Alternatively, you can pair it with roasted vegetables for more flavor. Both options complement the creamy filling nicely. To make the dish dairy-free, swap the milk for a plant-based milk. Almond milk or oat milk work well. Ensure that your chicken broth is also dairy-free. This way, you keep the rich taste while making it suitable for those who avoid dairy. This blog covered ingredients, step-by-step cooking, and tips for making crustless chicken pot pie. We explored key ingredients and tasty substitutions, plus the right way to cook it all. I shared tricks for creaminess and common mistakes to avoid. Variations let you customize this dish to your taste. Finally, I provided storage tips to keep leftovers fresh. Cooking can be fun and rewarding. Enjoy making this dish your own!

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
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas and carrots
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 3 cups chicken broth
  • 1 cup milk
  • 0.333 cup all-purpose flour
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat olive oil over medium heat. Add the diced onions and celery, and sauté until softened, about 5-7 minutes.
  • Stir in the frozen peas and carrots, cooking for an additional 3 minutes.
  • In a separate bowl, whisk together the flour, garlic powder, onion powder, thyme, salt, and black pepper.
  • Gradually add the chicken broth and milk to the flour mixture, whisking continuously to prevent lumps.
  • Pour the broth mixture into the skillet with the sautéed vegetables and bring to a simmer, stirring constantly until the mixture thickens slightly, about 5 minutes.
  • Add the shredded chicken to the skillet, mixing well to combine. Remove from heat and transfer the filling into a greased 9-inch pie dish.
  • Bake the crustless pie in the preheated oven for 30-35 minutes, or until bubbly and golden on top.
  • Remove from the oven and allow to cool for a few minutes before serving.
  • Garnish with chopped fresh parsley before slicing to serve.

Notes

Garnish with fresh parsley for added flavor.
Keyword chicken, comfort food, pot pie