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Crustless Chicken Pot Pie Recipe

Crustless Chicken Pot Pie Recipe
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★★★★★

5.3 from 29 reviews

This Crustless Chicken Pot Pie is a comforting, healthier take on the classic dish, featuring tender chicken, fresh vegetables, and a creamy herb-infused sauce without the traditional pie crust. Perfect for a cozy meal with lower carbs and a gluten-free option.

Ingredients

Scale

Protein & Vegetables

  • 2 lbs chicken breasts, cubed in ½ inch squares
  • ½ cup diced onion
  • 1 tablespoon minced garlic (about 3 cloves)
  • 2 cups sliced carrots, cut in small circles
  • ¾ cup diced celery (about 3 stalks)
  • 1 ½ cup peas
  • 1 ½ cup corn

Seasonings & Herbs

  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil

Liquids & Thickener

  • 1 tablespoon olive oil
  • 1/3 cup whole wheat flour (can substitute with gluten-free 1:1 or tapioca flour for gluten free)
  • 1 ½ cups low sodium chicken broth
  • 1 ½ cup room temperature milk (regular or nondairy)

Instructions

  1. Cook Chicken: In a large pan, heat olive oil over medium-high heat. Add the cubed chicken and cook for about 10 minutes until lightly browned on all sides, ensuring the chicken is cooked through.
  2. Sauté Vegetables: Add diced onion, minced garlic, sliced carrots, and diced celery to the pan with the chicken. Sauté the mixture for another 10 minutes until the vegetables are tender.
  3. Add Spices and Flour: Stir in the dried parsley, rosemary, thyme, basil, salt, and black pepper. Sprinkle the whole wheat flour over the mixture and stir well to coat everything evenly.
  4. Add Chicken Broth: Pour in the low sodium chicken broth gradually while stirring. Continue cooking for 5 minutes or until the mixture starts to bubble and thicken into a smooth sauce.
  5. Incorporate Milk: Slowly add the room temperature milk while stirring constantly. Keep stirring as the sauce thickens further, creating a creamy and rich consistency.
  6. Add Peas and Corn: Finally, fold in the peas and corn. Cook for another 2-3 minutes until the vegetables are warmed through.
  7. Serve: Serve the crustless chicken pot pie as is for a hearty meal or spoon it over cooked rice for added texture and flavor.

Notes

  • You can substitute whole wheat flour with gluten-free 1:1 or tapioca flour for a gluten-free version.
  • Use nondairy milk like almond or oat milk to make it lactose-free or dairy-free.
  • Serving over rice or mashed potatoes can make the dish more filling.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer preservation.
  • For extra flavor, garnish with fresh parsley before serving.

Nutrition

Keywords: crustless chicken pot pie, healthy chicken pot pie, gluten free chicken pot pie, easy chicken dinner, comforting chicken recipe

Find it online: https://victoriablair.com/crustless-chicken-pot-pie-recipe/