Print

Crustless Chicken Pot Pie Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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