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To make a delicious crustless chicken pot pie, you need these main ingredients: - 2 cups cooked chicken, shredded - 1 cup carrots, diced - 1 cup peas - 1 cup celery, diced - 1 onion, finely chopped - 4 cups chicken broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 3 tablespoons all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - 1 teaspoon salt - ½ teaspoon black pepper - 2 tablespoons olive oil - Fresh parsley, for garnish These ingredients create a warm and hearty dish. The chicken gives protein, while the veggies add color and nutrients. The cream makes it rich and cozy. You can swap some ingredients to fit your diet. Here are a few options: - Use coconut cream instead of heavy cream for a dairy-free dish. - Substitute chicken with tofu or chickpeas for a vegetarian version. - Choose gluten-free flour to make it gluten-free. These swaps help you enjoy the dish while meeting your needs. If you don’t have some ingredients, don’t worry! Here are some common substitutions: - Instead of carrots, use corn or green beans. - If you lack celery, try bell peppers for crunch. - Swapping chicken broth for vegetable broth adds a different flavor. These substitutions keep your dish tasty and fun. Don't hesitate to experiment! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Then, grab a large skillet. Heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion, 1 cup of diced carrots, and 1 cup of diced celery. Stir and cook for 5-7 minutes. You want the vegetables to soften but not brown. After that, mix in 1 cup of frozen peas. Cook for another 2-3 minutes until everything is warm. Next, sprinkle 3 tablespoons of all-purpose flour over the veggies. Stir well to coat them evenly. This will help thicken the filling later. Cook for about 1 minute, then slowly add 4 cups of chicken broth, stirring constantly. Bring the mixture to a boil. Once the mixture is boiling, lower the heat. Stir in 2 cups of shredded cooked chicken. Then add 1 cup of heavy cream, or use coconut cream for a dairy-free option. Season your filling with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried thyme, 1 teaspoon of salt, and ½ teaspoon of black pepper. Let it simmer for about 5 minutes while stirring often. The filling should thicken slightly. Now, take a greased 9x13 inch baking dish and pour in the chicken and vegetable mixture. Spread it out evenly. Place the dish in your preheated oven and bake for 25-30 minutes. You’ll know it’s done when the top is bubbly and golden brown. Once it's ready, take it out and let it cool for a few minutes. Before serving, sprinkle fresh parsley on top for a nice touch. Enjoy your delicious crustless chicken pot pie! To make a creamy filling for your crustless chicken pot pie, use heavy cream or coconut cream. Both options provide a rich texture. When you add the cream, do it slowly. This helps mix it well with the broth. Stir constantly to avoid lumps. If you want a thicker filling, add an extra tablespoon of flour. This small change makes a big difference in texture. Herbs and spices bring life to your dish. I like to use dried thyme, garlic powder, and onion powder. These add depth without overpowering the other flavors. Feel free to adjust the amounts based on your taste. Fresh herbs, like parsley, can brighten the dish. Add them at the end for a burst of flavor. A little salt and black pepper heighten all the tastes. Sautéing vegetables well sets a great base for your dish. Start by heating olive oil in a large skillet. Use medium heat to prevent burning. Add the onions first, as they take longer to soften. After a few minutes, toss in the carrots and celery. Cook for about 5-7 minutes until they start to soften. Then, add frozen peas last. They need less time to cook. This keeps them bright and fresh. Stir often to ensure even cooking. Pro Tips Use Leftover Chicken: This recipe is perfect for utilizing leftover rotisserie chicken or any cooked chicken you have on hand, saving time and reducing waste. Customize Vegetables: Feel free to swap out the vegetables based on your preference or what you have available. Corn, green beans, or bell peppers would work nicely! Thicken It Up: If you prefer a thicker filling, add a bit more flour or let the mixture simmer longer before transferring it to the baking dish. Make It Ahead: This dish can be prepared ahead of time and stored in the fridge before baking. Just add an extra few minutes to the baking time if cooking from cold. {{image_2}} To make a gluten-free version, swap the all-purpose flour with a gluten-free blend. This change keeps the dish thick and creamy. You can also use cornstarch as a thickener. Just mix it with cold broth before adding it to the pan. This way, you avoid lumps. For a low-carb option, skip the flour and cream. Instead, use cauliflower to thicken the filling. Cook the cauliflower until soft, then blend it into the mixture. You can add more chicken or veggies for extra flavor. This keeps the dish hearty without the extra carbs. If you want a dairy-free pot pie, use coconut cream instead of heavy cream. It adds a lovely richness to your dish. The coconut flavor blends well with the other ingredients. Just be sure to use unsweetened coconut cream for the best taste. This option lets everyone enjoy a warm bowl of comfort. To keep your Crustless Chicken Pot Pie fresh, let it cool. Once it cools, cover it tightly with plastic wrap or foil. You can also use an airtight container. Store it in the fridge for up to four days. This way, you can enjoy it later without losing flavor. When you're ready to eat leftovers, preheat your oven to 350°F (175°C). Place the chicken pot pie in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20 minutes, or until it is warm throughout. You can also reheat it in the microwave for 2-3 minutes, but the oven gives a better texture. If you want to save some for later, freezing is a great option. After it cools completely, transfer it to a freezer-safe container. Make sure to label it with the date. You can freeze it for up to three months. When you're ready to eat, let it thaw in the fridge overnight. Reheat it in the oven for the best results. Yes, you can use uncooked chicken. Just chop it into small pieces. Cook the chicken in the skillet for about 10 minutes before adding the veggies. Make sure it reaches 165°F (74°C) for safe eating. To make a vegetarian version, swap the chicken with cooked lentils or chickpeas. Use vegetable broth instead of chicken broth. Add more veggies like mushrooms or bell peppers for extra flavor and texture. Crustless Chicken Pot Pie pairs well with simple sides. Consider these options: - Green salad with a light vinaigrette - Steamed broccoli or green beans - Garlic bread or crusty rolls These sides balance the meal and add freshness. Crustless Chicken Pot Pie lasts about 3 to 4 days in the fridge. Keep it in an airtight container to keep it fresh. Reheat in the oven or microwave before serving. This blog post covered how to make a tasty crustless chicken pot pie. We explored the main and optional ingredients, offered step-by-step cooking instructions, and shared tips for a creamy filling. You also learned about variations for different diets, ways to store leftovers, and answered common questions. Now, you have the tools to create a warm, comforting dish that fits your needs. Enjoy cooking and sharing this simple, delicious recipe with others!

Crustless Chicken Pot Pie

A comforting and hearty dish filled with chicken and vegetables, topped with a creamy sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup celery, diced
  • 1 unit onion, finely chopped
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 unit fresh parsley, for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
  • Stir in the frozen peas and cook for an additional 2-3 minutes.
  • Sprinkle the flour over the vegetable mixture and stir to coat evenly. Cook for another minute.
  • Gradually add the chicken broth, stirring constantly to combine and prevent lumps. Bring to a boil.
  • Once boiling, reduce the heat and stir in the cooked chicken, heavy cream, garlic powder, onion powder, thyme, salt, and black pepper. Simmer for about 5 minutes, stirring frequently, until the mixture thickens slightly.
  • Transfer the chicken and vegetable mixture into a greased 9x13 inch baking dish.
  • Bake in the preheated oven for 25-30 minutes, until bubbly and golden on top.
  • Remove from the oven and let cool for a few minutes before serving.
  • Garnish with fresh parsley before serving.

Notes

Serve hot directly from the baking dish and spoon into individual bowls for a rustic touch. A sprinkle of fresh parsley on top before serving enhances the color and freshness of the dish.
Keyword chicken, comfort food, pot pie