Crustless Chicken Pot Pie is a comforting dish that brings a touch of hominess to any table. This recipe is not only simple to make but also packed with flavor, making it a family favorite.
Why Make This Recipe
There are countless reasons to whip up a Crustless Chicken Pot Pie. First and foremost, it’s a hearty, nutritious meal that can utilize leftover chicken or veggies hanging out in your fridge. It’s perfect for busy weeknights when you want something warm and satisfying without spending hours in the kitchen. Plus, it’s naturally gluten-free if you choose the right flour, which makes it accessible to a broader audience.
How to Make Crustless Chicken Pot Pie
Creating a delicious Crustless Chicken Pot Pie is easier than you might think. Let’s dive into the ingredients and directions you’ll need to make this scrumptious dish.
Ingredients
- 1 – 2 tbsp butter (I like unsalted)
- 1 small yellow onion (chopped)
- 2 large carrots (sliced into coins)
- 2 large celery sticks (sliced, about ½ cup)
- 3 large garlic cloves (minced)
- ⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed)
- 4 cups low-sodium chicken stock
- 1 cup milk (I used skim; 2% and whole work too)
- 1 ½ cups sweet potatoes (1 medium) or Yukon potatoes (~1 lb) (cut into small bite-sized cubes)
- 1 tsp salt (plus more to taste)
- ½ tsp ground black pepper (plus more to taste)
- 1 – 2 tbsp fresh thyme (or 1 tsp dried thyme)
- 3 – 4 cups cooked shredded chicken (I love using rotisserie chicken)
- 1 cup frozen peas
- ¼ cup fresh parsley (finely chopped)
- 2 – 4 cups baby spinach (chopped, optional)
Directions
- In a large dutch oven or pot, heat the butter over medium-low heat. Once melted, add the chopped onion, carrots, and celery. Cook for 6 – 8 minutes until soft and wilted, stirring often.
- In the last 30 seconds of cooking, add the minced garlic and stir to combine.
- Add the flour to the pot, mixing until all the vegetables are coated. Allow it to "cook" for 1 minute.
- Pour in the chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Stir to combine and bring the mixture to a boil. Reduce the heat and let it simmer for 15 – 20 minutes until the sweet potatoes are fork-tender, stirring every few minutes to prevent sticking.
- Add the cooked shredded chicken, frozen peas, parsley, and optional spinach. Allow everything to simmer for an additional 5 minutes.
- Carefully taste the mixture and adjust the seasoning to your liking.
- Remove from heat and enjoy! Serve with a homemade biscuit, garlic bread, or a buttery toasted piece of bread.
Pro Tips for Success Crustless Chicken Pot Pie
- Use Rotisserie Chicken: To save time, use store-bought rotisserie chicken. It’s flavorful and will cut down on your prep time.
- Customize Vegetables: Feel free to add or substitute vegetables like green beans or corn based on what you have on hand.
- Thickening Options: If you prefer a thicker sauce, you can increase the amount of flour or add a cornstarch slurry towards the end.
- Herb Variations: Try different herbs like rosemary or oregano for a unique twist.
Flavor Variations Crustless Chicken Pot Pie
- Spicy Kick: Add a pinch of cayenne pepper or some diced jalapeños for a little heat.
- Creamy Mushroom: Incorporate mushrooms along with the vegetables for added flavor and richness.
- Curry Flavor: Stir in some curry powder for an unexpected flavor explosion.
- Cheesy Delight: Add a cup of shredded cheese (like cheddar or gruyere) just before serving for a cheesy crustless pot pie.
Serving Suggestions Crustless Chicken Pot Pie
Enjoy your Crustless Chicken Pot Pie with a side of homemade biscuits, garlic bread, or a light salad. It’s also delicious with a glass of crisp white wine or a refreshing iced tea.
Storage and Freezing Instructions Crustless Chicken Pot Pie
This dish can be stored in the refrigerator for up to 4 days. Just make sure it’s in a tightly sealed container. If you want to freeze it, allow the pot pie to cool completely, then transfer it to freezer-safe containers. It will keep for up to 3 months in the freezer. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat on the stove or in the microwave.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|—————|—————–|
| Calories | 350 |
| Protein | 25g |
| Carbohydrates | 40g |
| Fat | 10g |
| Fiber | 5g |
| Sodium | 600mg |
FAQ About Crustless Chicken Pot Pie
Can I make this dish ahead of time?
Absolutely! You can prepare everything ahead of time and store it in the refrigerator. Just reheat before serving for a quick and easy meal.
Is this recipe suitable for freezing?
Yes! This Crustless Chicken Pot Pie freezes well. Just ensure it’s cooled completely before freezing, and reheat thoroughly when you’re ready to enjoy it again.
Can I use different types of meat?
Sure! While this recipe uses chicken, you can easily replace it with turkey or even vegetarian options like lentils or chickpeas for a meatless version.
What can I substitute for dairy?
If you need a dairy-free version, swap out the milk for any plant-based milk like almond or soy milk. You can also use coconut milk for a creamy texture.
How can I make it lower in sodium?
To reduce sodium, opt for no-salt-added chicken stock and skip adding extra salt until after cooking to taste. Use fresh herbs for added flavor without the salt.
Final Thoughts
Making a Crustless Chicken Pot Pie is not just about feeding your family; it’s about creating a warm, welcoming atmosphere around your dinner table. It’s a dish that encourages conversation and connection, reminding us of home-cooked comforts. Enjoy experimenting with flavors and ingredients, and make this recipe your own. Whether it’s a chilly night or simply a busy weekday, this dish is sure to satisfy your cravings and warm your heart.
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Crustless Chicken Pot Pie
- Total Time: 45
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting and nutritious dish, perfect for busy weeknights, featuring leftover chicken and vegetables in a creamy sauce.
Ingredients
- 1 – 2 tbsp unsalted butter
- 1 small yellow onion (chopped)
- 2 large carrots (sliced into coins)
- 2 large celery sticks (sliced, about ½ cup)
- 3 large garlic cloves (minced)
- ⅓ cup whole wheat flour or all-purpose flour (gluten-free if needed)
- 4 cups low-sodium chicken stock
- 1 cup milk (skim, 2%, or whole)
- 1 ½ cups sweet potatoes (cut into small bite-sized cubes)
- 1 tsp salt (plus more to taste)
- ½ tsp ground black pepper (plus more to taste)
- 1 – 2 tbsp fresh thyme (or 1 tsp dried thyme)
- 3 – 4 cups cooked shredded chicken (preferably rotisserie)
- 1 cup frozen peas
- ¼ cup fresh parsley (finely chopped)
- 2 – 4 cups baby spinach (chopped, optional)
Instructions
- In a large dutch oven or pot, heat the butter over medium-low heat. Add onion, carrots, and celery; cook for 6 – 8 minutes until soft.
- In the last 30 seconds of cooking, add the garlic and stir to combine.
- Add flour to the pot, mixing until vegetables are coated, and cook for 1 minute.
- Pour in chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 15 – 20 minutes until sweet potatoes are fork-tender.
- Add chicken, frozen peas, parsley, and spinach (if using). Simmer for an additional 5 minutes.
- Adjust seasoning to taste and enjoy!
Notes
Use store-bought rotisserie chicken to save time. Feel free to customize vegetables based on availability.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 30mg
