Crustless Chicken Pot Pie
Crustless Chicken Pot Pie: A Comfort Classic You’ll Love
There’s something inherently comforting about a warm bowl of chicken pot pie, and this crustless version takes all the soul-soothing qualities of the classic dish without the fuss of pastry. On a chilly evening or after a long day, this recipe stands out as a simple, nourishing meal that’s bound to please everyone from kids to adults. Having churned out this recipe so many times, I can vouch for its quick assembly and hearty flavor profile.
Reasons to Try It
What makes this crustless chicken pot pie so special? For starters, it’s a one-pot wonder, meaning less mess in the kitchen for you to worry about. It’s not only budget-friendly, but it also seamlessly integrates wholesome ingredients like sweet potatoes, fresh parsley, and baby spinach, making it a nutritious choice. Perfect for weeknight dinners or even a cozy family brunch, this dish is versatile and will leave your loved ones feeling satisfied and happy.
"This is the best chicken pot pie I’ve ever made! The flavors ooze comfort, and I love how easy it is to put together. My whole family devoured it!" – Sarah K.
Preparing Crustless Chicken Pot Pie
Getting started with this recipe is delightful. You’ll find that it comes together in a few stages, each bursting with flavor and color. First, we’ll sauté the vegetables to build a robust base before adding in our meats and garnishes.
What You’ll Need
- 1 – 2 tbsp butter (I prefer 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 (skim, 2%, or whole)
- 1 ½ cups sweet potatoes (or Yukon potatoes, cut into small 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)
Step-by-Step Instructions
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In a large Dutch oven or pot, heat butter over medium-low heat. Once melted, add the chopped onion, carrots, and celery, cooking for 6-8 minutes until soft and wilted. Stir occasionally to ensure even cooking.
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Add minced garlic to the pot for the last 30 seconds of cooking and stir to combine.
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Sprinkle the flour over the veggies, mixing until everything is coated. Let it "cook" for 1 minute to eliminate raw flour taste.
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Pour in the chicken stock and milk, then add the sweet potatoes, salt, pepper, and thyme. Stir well, bring to a boil, then reduce the heat to let the soup simmer for 15-20 minutes until the sweet potatoes are fork-tender. Remember to stir every 4 minutes to prevent sticking.
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Stir in the cooked shredded chicken, frozen peas, parsley, and optional baby spinach. Let everything simmer for another 5 minutes.
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Taste and adjust seasonings to your preference before removing from heat.
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Serve warm with homemade biscuits, garlic bread, or a slice of buttery toasted bread. Enjoy the comforting flavors!
Best Ways to Enjoy It
This crustless chicken pot pie is hearty enough to serve as a standalone meal. However, to elevate your dining experience, consider pairing it with some homemade biscuits, like almond milk biscuits or air fryer biscuits, that offer a nice textural contrast. A side of garlic bread would also be fantastic for dipping, enhancing the overall comfort food experience. For a refreshing touch, a simple green salad could provide a delightful balance.
Storage and Reheating Tips
Leftovers of this delicious chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze it, use a freezer-safe container and keep it stored for up to 3 months. When reheating from the freezer, allow the dish to thaw overnight in the refrigerator; then gently reheat it on the stove over low heat, stirring occasionally to prevent burning. Proper food handling is key to ensuring your meal stays tasty and safe!
Helpful Cooking Tips
- To save time on cooking, you can utilize rotisserie chicken, which adds flavor and shred easily.
- Adjust the thickness of the dish by varying the amount of flour based on your preference—the more flour you use, the thicker it will be!
- Feel free to sneak in any leftover vegetables you have on hand, such as peas, green beans, or even corn, for added nutrition and flavor.
Creative Twists
If you’re looking to change things up, consider some of these variations:
- Herb Infusions: Swap in rosemary or sage instead of thyme for a more unique flavor profile.
- Spice it up: If you enjoy kick, add a dash of cayenne pepper or your favorite hot sauce.
- Vegetarian Version: Replace the chicken with chickpeas or lentils for a comforting meatless alternative, and double up on the veggies!
Your Questions Answered
How long does this take to make?
From start to finish, you can expect this dish to take about 40-50 minutes, making it a quick and satisfying dinner option.
Can I use different vegetables?
Absolutely! Feel free to substitute any vegetables you enjoy or have on hand, like potatoes, green beans, or bell peppers.
Is it possible to make this gluten-free?
Yes! Simply replace the all-purpose flour with a gluten-free flour blend, ensuring your chicken stock and any additional ingredients are also gluten-free.
Embrace the warmth and comfort of home with this crustless chicken pot pie! It’s more than just a meal; it’s a hug in a bowl. Enjoy!
Crustless Chicken Pot Pie
Ingredients
Method
- In a large Dutch oven or pot, heat butter over medium-low heat. Once melted, add the chopped onion, carrots, and celery, cooking for 6-8 minutes until soft and wilted.
- Add minced garlic to the pot for the last 30 seconds of cooking and stir to combine.
- Sprinkle the flour over the veggies, mixing until everything is coated. Let it cook for 1 minute to eliminate raw flour taste.
- Pour in the chicken stock and milk, then add the sweet potatoes, salt, pepper, and thyme. Stir well, bring to a boil, then reduce the heat to let the soup simmer for 15-20 minutes until the sweet potatoes are fork-tender. Remember to stir every 4 minutes to prevent sticking.
- Stir in the cooked shredded chicken, frozen peas, parsley, and optional baby spinach. Let everything simmer for another 5 minutes.
- Taste and adjust seasonings to your preference before removing from heat.
- Serve warm with homemade biscuits, garlic bread, or a slice of buttery toasted bread.
