There’s nothing quite like digging into a warm, creamy chicken pot pie—especially when it’s crustless! Imagine tender pieces of chicken mingling with sweet carrots and peas, all enveloped in a thick, savory sauce that’s both comforting and satisfying. This recipe offers that classic, cozy flavor without the fuss of a crust, making it a simple yet delicious meal any time of the year. Plus, it’s lighter without losing any of that creamy goodness! You’ll find it’s perfect for those busy nights or when friends drop by unexpectedly. A total win, right?
Why You’ll Love Crustless Chicken Pot Pie (Creamy, Easy, and Cozy)
This crustless chicken pot pie is a dish you’ll come to adore, and here’s why:
- Quick and Easy: Ready in about 30 minutes!
- Creamy Without the Guilt: Uses milk and broth for a lighter take.
- Pantry-Friendly: Most ingredients are staples you already have.
- Great for Meal Prep: Perfect for lunches or quick dinners.
- Flexible and Customizable: Make it your own with herbs and veggies.
- Feeds a Crowd: Perfect for family gatherings or potlucks.
- Comforting Flavors: A hug in a bowl on chilly days.
Ingredient Breakdown for Crustless Chicken Pot Pie
- Olive Oil – Adds richness and helps sauté veggies.
- Chicken Breasts – The star of the dish, providing protein and heartiness.
- Onion – Adds sweetness and depth of flavor.
- Garlic – Delivers a punch of aroma that warms the heart.
- Carrots – A pop of color and natural sweetness.
- Celery – Brings crunch and an earthy taste.
- Salt and Pepper – Essential for enhancing every dish.
- Dried Parsley, Rosemary, Thyme, Basil – Herbs that uplift the flavor profile.
- Whole Wheat Flour – Thickens the sauce without added heaviness.
- Low Sodium Chicken Broth – Provides a savory base for the filling.
- Milk – Adds creaminess without feeling too rich.
- Peas – A colorful and sweet addition.
- Corn – Offers subtle sweetness and texture.
Ready to cook? See the recipe card for exact measurements below.
How to Make Crustless Chicken Pot Pie
Phase 1 – Prep
- Gather all your ingredients.
- Chop the onion, carrots, and celery into small, bite-sized pieces.
- Cut the chicken into cubes.
- Measure out flour and broth.
Phase 2 – Cook/Assemble
- Heat olive oil in a large skillet over medium heat.
- Sauté onion and garlic until softened, about 2-3 minutes.
- Add cubed chicken, cooking until no longer pink.
- Stir in carrots, celery, salt, and pepper; cook for another 5 minutes.
- Sprinkle flour over the mixture, stir well, and cook for 1 minute.
- Gradually add chicken broth and milk, stirring until thickened.
- Mix in peas and corn, adjust seasoning if needed.
Phase 3 – Serve
- Spoon the chicken mixture into bowls.
- Garnish with fresh herbs if desired.
- Enjoy warm with crusty bread on the side!
Pro Tips for the Best Results
- Use Leftover Chicken: Shredded rotisserie chicken works wonders for a speedy meal.
- Add More Veggies: Toss in diced potatoes or green beans for a heartier dish.
- Store in an Airtight Container: Keeps leftovers fresh for up to four days, making lunches a breeze!
- Experiment with Spices: A dash of paprika or cayenne can give it a delightful kick.
- For Creaminess: Add a splash of cream or crème fraîche at the end.
- Use a High-Sided Skillet: It helps prevent splatters while mixing.
Common Mistakes to Avoid
When making your chicken pot pie, watch out for these common pitfalls:
- Overcooking the Chicken: If the chicken gets too dry, it can ruin the dish. Make sure to cook it just until it’s no longer pink.
- Not Thicken Enough: If your filling is too thin, gradually add extra flour mixed with a bit of cold milk until you reach the right consistency.
- Skipping the Seasoning: Don’t forget salt and spices! They bring the flavors alive, so taste and adjust while cooking.
Recipe Variations
- Gluten-Free: Swap whole wheat flour for cornstarch or a gluten-free flour blend.
- Dairy-Free: Use almond milk or coconut milk and skip the cream.
- Add Spice: Incorporate diced jalapeños or chili flakes for a kick.
- Herbal Bliss: Fresh herbs like thyme or dill can elevate the flavors.
- Cooking Methods: Try cooking in an Instant Pot for a quick version or set it in the air fryer for a crispy finish.
How to Serve Crustless Chicken Pot Pie
- Best Pairings: Serve alongside a simple green salad or roasted veggies where the freshness complements the creamy pie.
- Toppings & Garnishes: A sprinkle of fresh parsley or a dollop of sour cream can add an inviting touch.
Make Ahead & Storage
Can I Meal Prep This?
Yes! This dish is great for meal prep and can be stored in the fridge for up to four days.
Storing Leftovers
Place leftovers in airtight containers and refrigerate. Consume within four days for the best quality.
Freezing
You can freeze this dish for up to three months. Just note that the texture might change slightly upon thawing.
Reheating
Reheat in the oven at 350°F for about 20 minutes or in the microwave for 2-3 minutes, stirring halfway.
FAQs
Can I use frozen cauliflower? Yes! Frozen cauliflower works great in this dish, just make sure to cook it a bit longer.
How to make it extra creamy without cream? Simply use extra milk or a splash of non-dairy cream for silky richness.
Can I double it? Absolutely! Just adjust the cooking time accordingly and use a larger pot.
How to fix a too-thick soup? Add a bit more broth or milk until you reach the desired consistency.
This crustless chicken pot pie recipe is a deliciously cozy dish that brings comfort without compromise. With its creamy texture and hearty ingredients, it’s perfect for any occasion. If you enjoyed this recipe, why not check out our [Soup Category] for more warming meals? Remember to rate or leave a comment, and happy cooking!
Crustless Chicken Pot Pie
Ingredients
For the Filling
- 2 tablespoons Olive Oil
- 1 pound Chicken Breasts, cubed Can use leftover shredded chicken for convenience.
- 1 small Onion, chopped
- 2 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 1 teaspoon Salt Adjust to taste
- 1 teaspoon Pepper Adjust to taste
- 1 tablespoon Dried Parsley Can use fresh herbs if desired.
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Basil
- 3 tablespoons Whole Wheat Flour
- 2 cups Low Sodium Chicken Broth
- 1 cup Milk Can substitute with non-dairy milk.
- 1 cup Peas Frozen peas work well.
- 1 cup Corn Fresh or frozen.
Instructions
Preparation
- Gather all your ingredients.
- Chop the onion, carrots, and celery into small, bite-sized pieces.
- Cut the chicken into cubes.
- Measure out flour and broth.
Cooking
- Heat olive oil in a large skillet over medium heat.
- Sauté onion and garlic until softened, about 2-3 minutes.
- Add cubed chicken, cooking until no longer pink.
- Stir in carrots, celery, salt, and pepper; cook for another 5 minutes.
- Sprinkle flour over the mixture, stir well, and cook for 1 minute.
- Gradually add chicken broth and milk, stirring until thickened.
- Mix in peas and corn, adjust seasoning if needed.
Serving
- Spoon the chicken mixture into bowls.
- Garnish with fresh herbs if desired.
- Enjoy warm with crusty bread on the side!