Healthy Crustless Chicken Pot Pie
When I first made healthy crustless chicken pot pie, I was swept away by its comforting familiarity with a healthier twist. This dish is a favorite family meal that brings warmth and satisfaction without the guilt of traditional pot pies. Perfect for weeknight dinners, it combines convenience with deliciousness, making it an ideal choice for busy families looking to nourish their loved ones with homemade goodness.
Why you’ll love this dish
What sets this recipe apart? For starters, it’s simple and quick to prepare, taking just about 30 minutes from prep to table. Imagine a cozy dinner that feels indulgent but is actually packed with nutritious ingredients! It’s budget-friendly, using shredded chicken and frozen vegetables, which means you can whip it up with minimal effort and still feed the whole family. Plus, there’s a lot to love about the flavor blend of sautéed onions, garlic, and herbs that dance together in a creamy, delicious sauce.
“This is a family favorite! Everyone loves it, and I love how easy it is to make. It’s a win-win!” – Happy Home Chef
The cooking process explained
Ready to bring this cozy dish to life? It starts with melting some butter and transitioning into a flavorful medley of sautéed onions and garlic. The frozen mixed vegetables are then added, followed by a sprinkle of flour to thicken things up nicely. With shredded chicken and warming spices, this pot pie is hearty and satisfying. After simmering for a bit, it’s time to serve your creation and enjoy each comforting bite.
What you’ll need
To conquer this recipe, gather the following ingredients:
- 4 cups shredded chicken
- 3 tbsp unsalted butter
- 3 cups frozen mixed vegetables
- 1 cup finely chopped yellow onions
- 3 garlic cloves, minced
- 1 tsp dried mixed herbs (Italian seasoning or Herbes de Provence work perfectly)
- 3 tbsp all-purpose flour (or plain flour)
- 1 bay leaf
- 1 thyme sprig (be sure to strip it from the stalk)
- ½ tsp red pepper flakes
- 1/3 cup half and half (feel free to substitute with semi-skimmed milk or a dairy-free alternative)
- 2½ cups chicken broth (or more if needed)
- Salt and pepper to taste
This ingredient list is flexible—swap in what you have on hand whenever necessary!
Step-by-step instructions
- Start by melting the butter in a skillet set over medium heat. Once melted, add the chopped onions and garlic, sautéing until they soften and become fragrant.
- Next, toss in the frozen mixed vegetables, along with fresh thyme and the dried herbs. Stir to combine and cook for about 3 to 5 minutes. Don’t worry if the veggies seem frozen at first; just keep stirring, and they’ll thaw out in no time!
- Sprinkle the flour over the vegetable mixture, stirring it in to coat everything evenly. Now add in the chicken broth while combining the ingredients. You’ll notice the sauce beginning to thicken as it cooks.
- Season with salt, pepper, and red pepper flakes, then fold in the shredded chicken and bay leaf. Give everything a good stir!
- Finally, pour in the half and half, mixing until well incorporated. Reduce the heat and simmer for another 8 to 10 minutes, checking the seasoning along the way. If your sauce thickens too much, add a little water or broth to reach your desired consistency.
- Once everything is well-mixed and flavors have melded, remove the skillet from heat and serve immediately. Enjoy every comforting bite!
Best ways to enjoy it
Serving this dish beautifully enhances the experience! Ladle generous portions into shallow bowls or plates and garnish with freshly chopped parsley for a pop of color. Pair it with a simple green salad dressed in lemon vinaigrette for a refreshing contrast, or enjoy it alongside crusty whole-grain bread to soak up every bit of that divine sauce!
Keeping leftovers fresh
When it comes to storing your delicious chicken pot pie, follow these tips to keep it fresh:
- Refrigerate: Cool any leftovers and store them in an airtight container in the fridge for up to 3 days.
- Freezing: For longer storage, transfer the cooled pot pie to a freezer-safe container. It can be frozen for up to 3 months. To reheat, simply thaw in the fridge overnight and warm gently on the stove or in the oven.
Keep food safety in mind by not leaving leftovers at room temperature for more than two hours.
Helpful cooking tips
- Prep ahead: Chop your onions and garlic beforehand to speed up the cooking process.
- Customize: Feel free to use leftover turkey or any protein you have. This dish is versatile!
- Vegetable options: Swap in any frozen vegetables you love—carrots, peas, or corn add nice color and flavor!
Creative twists
Looking to mix things up? Here are some variations:
- Spice it up: Add some diced jalapeños for an extra kick or switch the red pepper flakes for chili powder.
- Creamier texture: For a rich flavor, stir in cream cheese or your favorite cheese just before serving.
- Herb infusion: Experiment with different fresh herbs like rosemary or sage for unique flavor profiles.
Your questions answered
- How long does it take to prepare? Preparation and cooking take around 30-35 minutes. It’s a quick, weeknight-friendly option!
- Can I use fresh vegetables? Absolutely! Just sauté them a bit longer to ensure they’re cooked through before adding broth.
- Is it gluten-free? To make this recipe gluten-free, swap out the all-purpose flour for a suitable gluten-free blend.
Healthy crustless chicken pot pie is not just a dish; it’s a wholesome dining experience filled with memories and flavor. Enjoy creating yours today!
Healthy Crustless Chicken Pot Pie
Ingredients
Method
- Start by melting the butter in a skillet set over medium heat.
- Once melted, add the chopped onions and garlic, sautéing until they soften and become fragrant.
- Next, toss in the frozen mixed vegetables, along with fresh thyme and the dried herbs. Stir to combine and cook for about 3 to 5 minutes.
- Sprinkle the flour over the vegetable mixture, stirring it in to coat everything evenly.
- Now add in the chicken broth while combining the ingredients. You’ll notice the sauce beginning to thicken as it cooks.
- Season with salt, pepper, and red pepper flakes, then fold in the shredded chicken and bay leaf. Give everything a good stir.
- Pour in the half and half, mixing until well incorporated. Reduce the heat and simmer for another 8 to 10 minutes, checking the seasoning along the way.
- Once everything is well-mixed and flavors have melded, remove the skillet from heat and serve immediately.
