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To make a tasty crustless chicken pot pie, gather these ingredients: - 2 cups cooked chicken, shredded - 1 cup carrots, diced - 1 cup peas (fresh or frozen) - 1 cup corn (fresh or frozen) - 1 onion, finely chopped - 2 cloves garlic, minced - 1 cup chicken broth - 1 cup milk - 3 tablespoons flour - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - Fresh parsley for garnish This dish serves four people. Each serving has about: - Calories: 320 - Protein: 25g - Carbohydrates: 30g - Fat: 12g - Fiber: 3g This meal is not just filling; it also packs a lot of nutrients. The chicken provides protein. The veggies add fiber and vitamins. If you have dietary needs, here are some great swaps: - Use leftover turkey instead of chicken for a different flavor. - If you're dairy-free, try almond or oat milk. - For gluten-free, swap flour with cornstarch or a gluten-free blend. - You can add more veggies like bell peppers or spinach to suit your taste. These changes help you enjoy this dish while keeping it healthy and delicious! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step warms the oven and helps cook the dish evenly. While the oven heats, gather all your ingredients. Having everything ready makes cooking easier and more fun. Next, heat two tablespoons of olive oil in a large skillet over medium heat. Add one finely chopped onion and two minced garlic cloves. Sauté them for about 3-4 minutes until the onion looks clear. Then, toss in one cup of diced carrots, one cup of peas, and one cup of corn. Cook these veggies for about 5 minutes. Stir occasionally to ensure they cook evenly and become tender. After the veggies are tender, sprinkle three tablespoons of flour over the mixture. Stir well to blend it in and cook for 1-2 minutes. This helps remove the raw flour taste. Gradually pour in one cup of chicken broth and one cup of milk. Whisk it continuously to avoid lumps. Bring this mixture to a simmer, letting it thicken for about 5-7 minutes. Now, stir in two cups of shredded chicken, one teaspoon of dried thyme, and one teaspoon of dried rosemary. Don’t forget to season with salt and pepper. Mix everything well. Transfer the chicken and vegetable mix into a greased baking dish. Bake it in your preheated oven for 25-30 minutes. You’ll know it’s done when the top is golden and bubbly. Let it cool for a few minutes and garnish with fresh parsley before serving. Enjoy your delicious crustless chicken pot pie! To make your crustless chicken pot pie really shine, use fresh herbs. Dried thyme and rosemary add great taste, but fresh herbs boost flavor more. Always season your chicken broth and milk well with salt and pepper. This makes every bite burst with flavor. Don’t skip the sautéing step; it builds a rich base for your dish. Cook the garlic and onion until soft to bring out their natural sweetness. One big mistake is not cooking the veggies long enough. Make sure they are tender before adding the broth and milk. Another pitfall is using too much flour, which can make the dish thick and gummy. Use just enough to thicken the sauce. Also, avoid rushing the baking time. Let it bake until the top is golden and bubbly for the best texture. Garnish your dish with fresh parsley for a pop of color. This adds visual appeal and fresh taste. For added flavor, try a sprinkle of paprika or a dash of lemon juice before serving. You can also serve the pot pie with a side of crusty bread or a simple salad. This adds texture and rounds out the meal. Pro Tips Use Rotisserie Chicken: For a quicker preparation, use store-bought rotisserie chicken instead of cooking your own. This saves time without sacrificing flavor. Customize Your Veggies: Feel free to add or substitute any vegetables you love, such as bell peppers or green beans, to personalize the dish to your taste. Thickening Tips: If you prefer a thicker filling, simply add a little more flour when cooking the vegetables or let the mixture simmer longer before baking. Serving Suggestions: This dish pairs wonderfully with a simple side salad or crusty bread for a complete meal that's both hearty and satisfying. {{image_2}} To make a low-carb crustless chicken pot pie, swap out the flour for almond flour or coconut flour. These options help lower carbs but still give good texture. You can also use cauliflower rice instead of peas and corn. This change cuts carbs and adds fiber. Use more chicken and veggies like broccoli or zucchini. These keep your dish filling without many carbs. For a vegetarian version, simply leave out the chicken. Replace it with hearty veggies like mushrooms or lentils for protein. You can use vegetable broth instead of chicken broth. Add extra spices like smoked paprika or nutritional yeast for depth. This makes a rich and satisfying meal. You can even toss in some chickpeas for added protein and texture. You can use other proteins besides chicken. Turkey is a great choice and works well in this recipe. If you like seafood, try shrimp or fish. Just make sure to adjust cooking times so your protein cooks through. For a unique twist, use shredded beef or pork. Each protein brings its own flavor and pairs well with the veggies. Store your crustless chicken pot pie in an airtight container. Make sure to cool it to room temperature first. This helps keep it fresh. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing. To reheat, use the oven for the best taste. Preheat your oven to 350°F (175°C). Place the leftovers in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes or until warm. You can also use the microwave if you're short on time. Just cover it with a microwave-safe lid and heat in short bursts. If you plan to freeze your pot pie, let it cool completely. Then, portion it into smaller containers for easy meals later. Make sure to label them with the date. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight before reheating. This way, you can enjoy your tasty meal anytime! You can use cornstarch or almond flour. Both work well as a thickener. Just remember to adjust the amount slightly. With cornstarch, use half the amount of flour. For almond flour, try using a bit more than the original amount to get the same thickness. This keeps your crustless chicken pot pie creamy and hearty. Yes, you can make it ahead of time. Prepare the filling and put it in a baking dish. Cover it and store it in the fridge for up to two days. When you're ready to bake, just preheat the oven and pop it in. This makes weeknight dinners super easy and quick! Look for a golden top with bubbling edges. The filling should be thick and hot. You can also use a thermometer; it should read 165°F. Let it cool for a few minutes before serving. This helps the flavors mix and makes it easier to eat. Enjoy your delicious crustless chicken pot pie! This blog post covered how to make a crustless chicken pot pie. We reviewed key ingredients, step-by-step cooking methods, and tips for great flavor. You learned about variations for different diets and how to store leftovers properly. Remember, cooking should be fun and creative. Feel free to adapt the recipe to your taste. Enjoy making this meal again and again, trying new twists each time! Your kitchen can be a place of joy and tasty creations.

Crustless Chicken Pot Pie

A delicious and comforting chicken pot pie without the crust, packed with vegetables and flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup peas (fresh or frozen)
  • 1 cup corn (fresh or frozen)
  • 1 unit onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup milk
  • 3 tablespoons flour
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • to garnish fresh parsley

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until the onion is translucent.
  • Add the carrots, peas, and corn to the skillet. Cook for another 5 minutes, stirring occasionally until the vegetables are tender.
  • Sprinkle the flour over the mixture, stirring well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
  • Gradually add the chicken broth and milk to the skillet, whisking continuously to avoid lumps. Bring the mixture to a simmer until it thickens (about 5-7 minutes).
  • Stir in the shredded chicken, thyme, rosemary, salt, and pepper. Make sure everything is evenly combined.
  • Transfer the chicken and vegetable mixture into a greased baking dish.
  • Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
  • Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Notes

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