Crustless Chicken Pot Pie Recipe

Introduction

This crustless chicken pot pie is a comforting, hearty dish that’s perfect for those craving all the flavors of a traditional pot pie without the crust. It’s filled with tender chicken, fresh vegetables, and a creamy, savory sauce that’s both satisfying and easy to make.

Ingredients

• 1 tablespoon olive oil
• 2 lbs chicken breasts, cubed into ½ inch squares
• ½ cup diced onion
• 1 tablespoon minced garlic (about 3 cloves)
• 2 cups sliced carrots (cut into small circles)
• ¾ cup diced celery (about 3 stalks)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon dried parsley
• 1 teaspoon dried rosemary
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ⅓ cup whole wheat flour (can substitute with gluten-free 1:1 or tapioca flour)
• 1 ½ cups low sodium chicken broth
• 1 ½ cups room temperature milk (regular or nondairy)
• 1 ½ cups peas
• 1 ½ cups corn

Instructions

1. Step 1: In a large pan, heat olive oil over medium-high heat. Add cubed chicken and cook for about 10 minutes until lightly browned.
2. Step 2: Add diced onion, minced garlic, sliced carrots, and diced celery to the pan. Sauté the mixture for 10 minutes until the vegetables begin to soften.
3. Step 3: Stir in dried parsley, rosemary, thyme, basil, salt, and pepper. Sprinkle the whole wheat flour evenly over the mixture and stir well. Pour in the chicken broth, stirring constantly. Cook for about 5 minutes until the mixture starts to bubble and thicken.
4. Step 4: Slowly add the room temperature milk to the pan while stirring constantly to prevent lumps. Continue cooking until the sauce thickens to a creamy consistency.
5. Step 5: Stir in peas and corn, allowing them to heat through for a few minutes.
6. Step 6: Serve the crustless chicken pot pie as is, or spoon it over cooked rice for a heartier meal.

Tips & Variations

• Use gluten-free flour or tapioca starch to make this dish gluten-free without altering the flavor.
• Add fresh herbs like thyme or rosemary for a brighter flavor when in season.
• For extra creaminess, stir in a splash of cream or coconut milk instead of regular milk.
• Feel free to swap out peas and corn for your favorite vegetables like green beans or mushrooms.

Storage

Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain the creamy texture. This dish does not freeze well due to the milk-based sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables in this recipe?

Yes, frozen peas and corn work well and can be added directly to the pan. Just allow a bit more time for them to heat through.

Is it necessary to use room temperature milk?

Using room temperature milk helps prevent lumps when adding it to the hot mixture. If you only have cold milk, add it slowly while stirring vigorously to avoid clumps.

Crustless Chicken Pot Pie Recipe

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★★★★★

4.6 from 105 reviews

A hearty and comforting crustless chicken pot pie that combines tender chicken, fresh vegetables, and a creamy sauce thickened with whole wheat flour. This recipe offers a gluten-free option and is perfect for a cozy meal served on its own or over rice.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 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)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon dried parsley
• 1 teaspoon dried rosemary
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• 1/3 cup whole wheat flour (can substitute GF 1:1 or tapioca flour for gluten free)
• 1 ½ cups low sodium chicken broth
• 1 ½ cup room temperature milk (regular or nondairy)
• 1 ½ cup peas
• 1 ½ cup corn

Instructions

1. Cook the Chicken: In a large pan, heat olive oil over medium-high heat. Add the cubed chicken and cook for about 10 minutes until the pieces are lightly browned on all sides.
2. Sauté Vegetables: Add diced onion, minced garlic, sliced carrots, and diced celery to the pan. Continue to sauté for another 10 minutes until the vegetables are tender.
3. Add Spices and Flour: Sprinkle in the dried parsley, rosemary, thyme, basil, salt, and black pepper. Stir in the whole wheat flour to coat the ingredients evenly. Pour in the low sodium chicken broth and stir well. Cook the mixture for 5 minutes until it begins to bubble and thicken.
4. Add Milk: Slowly add the room temperature milk while stirring constantly to prevent lumps. Continue stirring as the mixture thickens into a creamy sauce.
5. Mix in Vegetables: Fold in the peas and corn, combining everything evenly with the thickened sauce.
6. Serve: Serve your crustless chicken pot pie warm, either on its own or over a bed of cooked rice, for a satisfying meal.

Notes

• For a gluten-free version, substitute whole wheat flour with a 1:1 gluten-free flour blend or tapioca flour.
• Use dairy or nondairy milk based on your dietary preference.
• Adding fresh herbs can enhance the flavor further if available.
• Leftovers store well in the refrigerator for up to 3 days.
• Reheat gently on stovetop or microwave before serving.

Keywords: crustless chicken pot pie, gluten free chicken pot pie, easy chicken pot pie, stovetop chicken pot pie, chicken and vegetable pot pie