Crustless Chicken Pot Pie
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There’s something comforting about a warm bowl of Chicken Pot Pie, especially when the weather turns chilly. This Crustless Chicken Pot Pie recipe takes the beloved classic and transforms it into a simpler, healthier version without sacrificing any of the flavors you adore. Perfect for a cozy weeknight dinner or even a special family gathering, this dish combines tender chicken, wholesome vegetables, and rich, creamy flavor—all in one pot. It’s my go-to recipe when I want to create a nurturing meal with minimal fuss, and I think it will be yours too!
Why make this recipe
Reasons to try it
Why should you whip up this easy Crustless Chicken Pot Pie? For starters, it’s a time-saver! You can get this delicious dish on the table in under an hour, making it perfect for busy weeknights. Plus, it’s budget-friendly and uses ingredients you likely already have on hand. Not to mention, it’s a one-pot wonder, which means less cooking and cleaning.
Kids love it, which makes it an ideal family meal. The vibrant colors from the carrots, sweet potatoes, and peas make it visually appealing, while the creamy texture keeps everyone coming back for seconds.
"This Crustless Chicken Pot Pie was a hit with my family! It’s hearty, flavorful, and I love that it’s healthier without the crust. Will definitely be making it regularly!" – A Happy Home Cook
How to make Crustless Chicken Pot Pie
Step-by-step overview
Here’s a quick run-down of the process so you know exactly what to expect. We’ll begin by sautéing aromatic vegetables, add them to a rich broth, then mix in your choice of chicken and finish it off with peas and parsley. It’s straightforward, making it a great option for both novice and experienced cooks.
Ingredients
Gather these items
- 1 – 2 tbsp butter (unsalted is best)
- 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 or all-purpose flour (substitute gluten-free if needed)
- 4 cups low-sodium chicken stock
- 1 cup milk (skim, 2%, or whole)
- 1 ½ cups sweet potato (1 medium) or Yukon potatoes (~1 lb), 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 (rotisserie works great)
- 1 cup frozen peas
- ¼ cup fresh parsley (finely chopped)
- 2 – 4 cups baby spinach (optional, chopped)
Feel free to get creative with substitutions! You can easily swap sweet potatoes for regular Yukon golds or add in your favorite seasonal vegetables.
Directions
Step-by-step instructions
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In a large Dutch oven or pot, melt the butter over medium-low heat. Once melted, add the chopped onion, carrots, and celery. Cook for 6-8 minutes until they’re soft and wilted, stirring occasionally. In the last 30 seconds, toss in the minced garlic and stir well.
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Sprinkle the flour over the vegetables and mix until they are coated. Allow it to "cook" for 1 minute.
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Carefully pour in the chicken stock and milk, then add the sweet potatoes, salt, pepper, and thyme. Stir to combine, bring to a boil, and then reduce the heat. Let it simmer for 15-20 minutes, stirring every 4 minutes to avoid sticking.
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After simmering, add the cooked shredded chicken, frozen peas, parsley, and optional spinach. Allow everything to simmer for an additional 5 minutes.
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Before serving, taste and adjust the seasoning to your liking. Remove from heat and enjoy it warm alongside some homemade biscuits or garlic bread.
How to serve Crustless Chicken Pot Pie
Best ways to enjoy it
Serving this Crustless Chicken Pot Pie is all about comfort. I recommend presenting it in a deep bowl to highlight its hearty ingredients. Pairing it with some homemade biscuits or a slice of warm garlic bread makes it a meal to remember. Consider sprinkling extra fresh parsley or a dash of freshly cracked pepper on top for that extra touch!
How to store
Keeping leftovers fresh
If you find yourself with leftovers (which you will!), store them in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop over medium-low heat until heated through, adding a splash of milk if it thickens too much.
You can also freeze leftovers. Make sure to let it cool completely before transferring to a freezer-safe container. It keeps well in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Tips to make
Helpful cooking tips
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Upgrade Your Chicken: Using rotisserie chicken not only saves time but enhances the flavor. It adds a richness that plain boiled chicken just can’t match.
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Mix Up the Veggies: Feel free to add or substitute any of your favorite vegetables—like green beans or corn—to the mix. It’s a great way to sneak in more nutrients!
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Creamy Factor: For an extra creaminess, you can use heavier cream instead of milk if you prefer a thicker consistency.
Variations
Creative twists
Make this dish your own by trying different herbs like rosemary or adding a bit of heat with red pepper flakes. You can also add a hint of tanginess with a splash of lemon juice or serve it with a dollop of sour cream on top for a refreshing twist. Vegan? Substitute the chicken for chickpeas or a variety of mushrooms for a plant-based meal!
FAQs
Common questions
How long does it take to prepare this dish?
This dish takes about 30 minutes to prepare and 20 minutes to cook, making it a quick and easy option.
Can I use frozen chicken?
Absolutely! Just ensure it’s fully cooked through before adding it to your pot.
What’s a good substitute for chicken?
You can use shredded tofu or chickpeas for a vegetarian version that’s just as satisfying.
How do I ensure the leftovers stay tasty?
Always cool leftovers completely before refrigerating to maintain the flavors and freshness.
Crustless Chicken Pot Pie
Ingredients
Method
- In a large Dutch oven or pot, melt the butter over medium-low heat.
- Once melted, add the chopped onion, carrots, and celery. Cook for 6-8 minutes until they’re soft and wilted, stirring occasionally.
- In the last 30 seconds, toss in the minced garlic and stir well.
- Sprinkle the flour over the vegetables and mix until they are coated. Allow it to cook for 1 minute.
- Carefully pour in the chicken stock and milk, then add the sweet potatoes, salt, pepper, and thyme.
- Stir to combine, bring to a boil, and then reduce the heat. Let it simmer for 15-20 minutes, stirring every 4 minutes to avoid sticking.
- After simmering, add the cooked shredded chicken, frozen peas, parsley, and optional spinach. Allow everything to simmer for an additional 5 minutes.
- Before serving, taste and adjust the seasoning to your liking.
- Remove from heat and enjoy it warm alongside some homemade biscuits or garlic bread.
