Crustless Chicken Pot Pie

This crustless chicken pot pie has all the creamy comfort of traditional pot pie without the hassle of making a crust. It's a one-pot wonder that delivers classic flavors while keeping things simple and satisfying for busy weeknights.

I first made this recipe when I was craving pot pie but didn't have the time or energy to make pastry. Now it's become my go-to comfort food that my whole family requests at least twice a month during the colder seasons.

Ingredients

• Olive oil: helps create a nice sear on the chicken without sticking
• Chicken breasts: provide lean protein and become tender when cubed small
• Onion and garlic: form the aromatic base that gives depth to the sauce
• Carrots and celery: add sweetness and texture to the filling
• Dried herbs: like parsley, rosemary, thyme, and basil create that classic pot pie flavor
• Whole wheat flour: thickens the sauce while adding extra nutrition
• Low sodium chicken broth: provides flavor without too much salt
• Milk: creates creaminess without heavy cream or butter
• Frozen peas and corn: add color, sweetness, and extra vegetables

Step-by-Step Instructions

Brown the Chicken:

Heat olive oil in a large pan over medium high heat and add your cubed chicken. Cook for 10 minutes until the pieces develop a light golden color. Make sure to cut the chicken into small half inch cubes so they cook quickly and evenly throughout.

Add the Fresh Vegetables:

Once chicken is cooked add the onion, garlic, carrots, and celery to the pot. Sauté for a full 10 minutes until vegetables begin to soften. This step builds the flavor foundation and ensures your vegetables will be perfectly tender not crunchy in the final dish.

Create the Sauce Base:

Add your dried herbs, flour, and chicken broth, stirring well to incorporate the flour without lumps. Let this mixture cook for 5 minutes until it starts to bubble and thicken. The flour is forming a roux with the remaining oil in the pan which will give your sauce body and richness.

Add the Milk:

Slowly pour in room temperature milk while stirring constantly. Using room temperature rather than cold milk prevents the sauce from seizing or separating. Continue stirring as the mixture thickens into a creamy sauce.

Finish with Frozen Vegetables:

Stir in the peas and corn last. Adding them at the end keeps their texture and bright color intact. The residual heat will warm them through without overcooking.

Serve and Enjoy:

Enjoy as is in a bowl or ladle over cooked rice for an even heartier meal.

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The dried herb blend is really what makes this dish special for me. I discovered this particular combination after experimenting for months and now I keep a small jar premixed in my pantry just for this recipe. Something about the rosemary and thyme together creates that nostalgic pot pie flavor that takes me back to Sunday dinners at my grandmother's house.

Make Ahead and Freezing

This crustless pot pie freezes beautifully making it perfect for meal prep. After cooking allow it to cool completely then portion into freezer safe containers. It will keep for up to 3 months frozen. Thaw overnight in the refrigerator then reheat gently on the stovetop or microwave until heated through. The sauce may thicken considerably when chilled so add a splash of milk or broth when reheating to reach your desired consistency.

Dietary Adaptations

This recipe is incredibly adaptable for various dietary needs. For dairy free substitute your favorite unsweetened plant milk for the regular milk. Oat milk works particularly well as it has a natural creaminess. For gluten free use a one to one gluten free flour blend or tapioca flour as noted in the ingredients. You can also make this recipe with leftover rotisserie chicken just fold it in after you've made the sauce to warm through saving even more time.

Serving Suggestions

While delicious on its own this crustless pot pie becomes even more satisfying when served over a starch. Try it over fluffy mashed potatoes, brown rice, or even pasta. For a lower carb option serve it over cauliflower rice or alongside a simple green salad. For a fun twist that kids love pour the mixture into individual ramekins and top with a biscuit before baking for 10 minutes for mini pot pies with just a bit of crust.

Frequently Asked Questions

→ Can I use frozen vegetables for this dish?

Yes, but be sure to thaw and drain them thoroughly to avoid excess liquid. Add them at the end to keep them from overcooking and becoming mushy.

→ What substitutes can I use for whole wheat flour?

You can use gluten-free 1:1 flour or tapioca flour as a substitute. Both options work well to thicken the dish.

→ How do I prevent the filling from being too runny?

Whisk the broth slowly into the flour mixture to ensure it incorporates fully, and bring the filling to a boil before adding the milk, stirring constantly as it thickens.

→ Can I make this dairy-free?

Yes, you can use unsweetened nondairy milk like almond or oat milk instead of regular milk for a dairy-free version.

→ What is the best way to store leftovers?

Place leftovers in an airtight container and store them in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.