If you’ve ever loved the cozy, homey feel of a classic pot pie but dreaded the fuss of rolling out dough and waiting for it to bake, you are going to absolutely fall for this Crustless Chicken Pot Pie Recipe. Bursting with tender chicken, vibrant veggies, and a luscious, creamy sauce, this recipe delivers all the comforting flavors you crave without the crust. It’s a quick, satisfying meal that feels indulgent and wholesome all at once—perfect for those busy weeknights when you want something warming and fuss-free. Let me take you through every step so you can enjoy this golden, hearty dish in under 40 minutes!
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to making this Crustless Chicken Pot Pie Recipe shine. Each component plays a vital role: from the juicy chicken for protein, the vibrant vegetables for texture and color, to the herbs that bring out warm, aromatic notes. The creamy broth blends it all beautifully into one luscious filling that’ll comfort you with every spoonful.
- 2 tbsp olive oil: Ideal for browning the chicken and sautéing veggies without overpowering flavors.
- 1 lb boneless, skinless chicken breasts (diced): Tender and lean protein that soaks up all the seasonings.
- 1 small yellow onion (chopped): Adds sweetness and depth to the base of the filling.
- 2 garlic cloves (minced): Gives a fragrant punch that wakes up the entire dish.
- 2 medium carrots (peeled and diced): For a subtle sweetness and delightful crunch.
- 2 celery stalks (sliced): Brings an earthy freshness and texture balance.
- 1 cup frozen peas: Little pops of sweetness and color to brighten the pot pie.
- 1 cup frozen corn: Offers a mild sweetness and adds to the medley of veggies.
- 1 tsp dried thyme: Provides a warm, herbal undertone that’s classic in pot pies.
- ½ tsp dried rosemary: Adds a subtle piney fragrance enhancing the savory filling.
- Salt and pepper to taste: Essential seasoners to elevate every ingredient.
- 3 tbsp all-purpose flour: Thickens the sauce for that perfectly creamy texture.
- 2 cups low-sodium chicken broth: The flavorful base that marries everything together.
- ½ cup whole milk: Adds creaminess and smoothness to the sauce.
- ¼ cup heavy cream (optional): For an extra rich and luscious finish.
- Chopped fresh parsley for garnish: A fresh, bright touch to finish off the dish.
How to Make Crustless Chicken Pot Pie Recipe
Step 1: Brown the Chicken
Start by heating the olive oil in a large skillet or saucepan over medium heat. Add the diced chicken to the pan and cook, stirring occasionally, until it’s golden brown and fully cooked through—about 5 to 6 minutes. This step not only ensures tender bite-sized pieces but also builds a rich flavor base for the filling. Once cooked, transfer the chicken to a plate and set aside for later.
Step 2: Sauté the Vegetables
In the same pan, toss in the chopped onion, minced garlic, diced carrots, and sliced celery. Cook them gently for about 5 to 6 minutes until they soften and release their natural sweetness. The mingling aromas of garlic and onion waking up the kitchen here are just irresistible and signal that things are really coming together.
Step 3: Season and Thicken
Add the dried thyme, rosemary, salt, and pepper to the softened vegetables. Stir to coat evenly with herbs and seasoning. Then sprinkle the flour over the mixture and cook for about 1 minute, constantly stirring to avoid any lumps. This light toasting of flour is the secret step that gives the sauce its silky thickness.
Step 4: Create the Creamy Sauce
Slowly whisk in the chicken broth first, making sure to blend it smoothly with the flour and veggies. Follow that by adding the milk and optional heavy cream, bringing the mixture to a gentle simmer. Keep cooking for about 5 minutes as the sauce thickens into that comforting, creamy consistency we all love in a pot pie filling.
Step 5: Combine and Warm Through
Return the browned chicken to the pan along with the frozen peas and corn. Stir everything together until evenly mixed and heated through. Taste the filling and adjust the salt and pepper as needed—this step is all about getting that perfect balance of flavors before serving.
How to Serve Crustless Chicken Pot Pie Recipe
Garnishes
A sprinkle of freshly chopped parsley over the top adds a beautiful pop of green and a burst of freshness that contrasts perfectly with the rich filling. It feels like a tiny celebration every time you dust that bright herb on the surface.
Side Dishes
This Crustless Chicken Pot Pie Recipe is fantastic served as a standalone meal, but if you want to build a bigger feast, pairing it with creamy mashed potatoes or fluffy rice turns it into a hearty plate. Alternatively, warm buttery biscuits on the side add a nice crunch and more comfort food vibes.
Creative Ways to Present
For a fun twist, try serving the filling in individual ramekins or even hollowed-out bread bowls for individual portions that wow at dinner parties or casual family meals. You can also layer the filling over roasted vegetables or spiralized zucchini noodles for a low-carb flair that doesn’t skimp on flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crustless Chicken Pot Pie Recipe in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it just as delicious the next day—perfect for quick lunches or easy dinners.
Freezing
This dish freezes beautifully. Just cool completely before transferring into freezer-safe containers. It will keep well for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, warm the pot pie gently on the stovetop over low heat or microwave in 1-minute increments, stirring occasionally to maintain the creamy texture without curdling. Add a splash of milk if the sauce has thickened too much during storage.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs provide a richer flavor and stay juicy, which makes them a lovely alternative. Just dice them similarly and cook until tender in step one.
Is it possible to make this dairy-free?
Yes! Simply swap the whole milk and heavy cream for unsweetened almond milk, oat milk, or your favorite non-dairy milk substitute to keep things creamy without dairy.
Can I add other vegetables to this recipe?
Definitely. Feel free to mix in mushrooms, green beans, or even diced potatoes for added texture and variety. Just adjust cooking times so everything cooks evenly.
How thick should the sauce be?
The sauce should be creamy and thick enough to coat the back of a spoon but still spoonable—think cozy, velvety gravy that hugs each bite without being gluey or runny.
Can this recipe be doubled for a larger group?
Yes, this Crustless Chicken Pot Pie Recipe scales up nicely. Just use a larger pan and adjust cooking times slightly to ensure everything cooks evenly and the sauce thickens properly.
Final Thoughts
This Crustless Chicken Pot Pie Recipe is the kind of meal that makes you feel wrapped in a warm hug from the inside out. It’s reliable, quick to whip up, and absolutely bursting with comfort-food goodness. Whether you’re feeding family or craving a solo dinner with all the cozy vibes, this dish promises to deliver satisfaction without the fuss of traditional pie crust. So go ahead, give it a try—it just might become your new weeknight favorite!
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Crustless Chicken Pot Pie Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A comforting and healthy crustless chicken pot pie packed with tender chicken, fresh vegetables, and a creamy sauce, all made on the stovetop for an easy, one-pan dinner.
Ingredients
Proteins
- 1 lb boneless, skinless chicken breasts, diced
Vegetables
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, sliced
- 1 cup frozen peas
- 1 cup frozen corn
Liquids and Dairy
- 2 cups low-sodium chicken broth
- ½ cup whole milk
- ¼ cup heavy cream (optional)
Pantry Ingredients
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- 1 tsp dried thyme
- ½ tsp dried rosemary
- Salt and pepper to taste
Garnish
- Chopped fresh parsley
Instructions
- Cook Chicken: Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced chicken and cook until browned and cooked through, about 5–6 minutes. Transfer the chicken to a plate and set aside.
- Sauté Vegetables: In the same pan, add the chopped onion, minced garlic, diced carrots, and sliced celery. Cook for 5–6 minutes until the vegetables are softened.
- Season and Thicken: Stir in the dried thyme, dried rosemary, salt, and pepper. Sprinkle the flour over the vegetables and cook for 1 minute while stirring constantly to remove the raw flour taste.
- Add Liquids and Simmer: Slowly whisk in the chicken broth, followed by the whole milk and optional heavy cream. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes.
- Combine and Heat Through: Add the cooked chicken, frozen peas, and frozen corn to the thickened sauce. Stir well to combine and heat through for a few more minutes.
- Serve: Adjust seasoning if needed. Serve warm, garnished with freshly chopped parsley.
Notes
- This dish is delicious served over mashed potatoes, rice, or with biscuits on the side.
- To make a dairy-free version, substitute milk and cream with unsweetened almond or oat milk.
- You can add other vegetables like mushrooms or green beans for variety.
- Leftovers keep well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
