Crustless Chicken Pot Pie
A comforting and creamy chicken pot pie without the crust, perfect for quick dinners or meal prep.
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!
Notes
For meal prep, store in airtight containers for up to four days. Can freeze for up to three months. Reheat in the oven at 350°F for about 20 minutes or microwave for 2-3 minutes.