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Crustless Chicken Pot Pie

Crustless Chicken Pot Pie: A Cozy, Guilt-Free Delight

Crustless Chicken Pot Pie is a healthy, gluten-free meal packed with flavor and comfort, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive Oil Fat for sautéing; substitute with avocado oil or butter if desired.
  • 2 lbs Chicken Breasts, cubed The main protein source; boneless chicken thighs can also work well.
  • ½ cup Diced Onion Adds flavor and sweetness; yellow or white onions are perfect.
  • 1 tablespoon Minced Garlic Enhances flavor; fresh or jarred are suitable.
  • 2 cups Sliced Carrots Provides sweetness and color; frozen is fine if thawed.
  • ¾ cup Diced Celery Contributes crunch and traditional pot pie flavor; don't skip this!
  • ½ teaspoon Salt Essential for seasoning; adjust to taste.
  • ¼ teaspoon Black Pepper Essential for seasoning; adjust to taste.
  • 1 teaspoon Dried Parsley Brings flavor depth; substitute fresh herbs at half the quantity.
  • 1 teaspoon Dried Rosemary Adds flavor depth; substitute fresh herbs at half the quantity.
  • ½ teaspoon Dried Thyme Adds flavor depth; substitute fresh herbs at half the quantity.
  • ½ teaspoon Dried Basil Adds flavor depth; substitute fresh herbs at half the quantity.
  • ⅓ cup Whole Wheat Flour Thickens the sauce; opt for gluten-free 1:1 flour if needed.
  • 1½ cups Low Sodium Chicken Broth Adds moisture and flavor; use vegetable broth for lighter touch.
  • 1½ cups Room Temperature Milk Provides creaminess; regular or non-dairy milk works.
  • 1½ cups Peas Adds texture and color; frozen varieties are acceptable.
  • 1½ cups Corn Adds texture and color; frozen varieties are acceptable.
Optional Toppings
  • Panko Breadcrumbs For a crispy topping, sprinkle before broiling if desired.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat a large skillet over medium-high heat and pour in olive oil. Once it shimmers, add the cubed chicken, cooking for 10 minutes until light golden brown.
  2. Stir in the diced onion, minced garlic, sliced carrots, and diced celery to the skillet. Sauté for 10 minutes until the vegetables become tender and fragrant.
  3. Mix in the dried parsley, rosemary, thyme, and basil, along with the salt and black pepper. Sprinkle the flour over, stirring to coat everything. Cook for about 5 minutes.
  4. Slowly pour in the chicken broth while stirring constantly to avoid lumps. Allow to come to a gentle boil, then reduce heat and simmer for another 5 minutes.
  5. Gradually whisk in the milk, continuing to stir until the filling thickens again. Keep cooking for about 3-5 minutes on low heat.
  6. Add the peas and corn to the pot, stirring to combine. Cook for an additional minute until they are warm and vibrant.
  7. Serve the Crustless Chicken Pot Pie hot from the skillet, either as is or over a bed of cooked rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 35gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Feel free to mix in your favorite seasonal veggies or herbs to personalize the flavors of your Crustless Chicken Pot Pie.

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