Crustless Chicken Pot Pie Recipe

This Crustless Chicken Pot Pie is a comforting dish that captures all the flavors of the classic with a lighter, healthier twist. Without a traditional pie crust, this dish is gluten-free (if you use gluten-free flour) and can be adapted for various dietary needs. It’s creamy, hearty, and loaded with chicken, vegetables, and aromatic herbs.

Equipment:

• Large skillet or sauté pan
• Medium saucepan
• Baking dish (preferably 9×9 or 8×8 inches)
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Whisk

Instructions:

Step 1: Prepare the Chicken

You can use any leftover cooked chicken or cook fresh chicken breasts or thighs. To cook chicken breasts, season them with a pinch of salt, pepper, and your favorite seasonings, then grill or pan-sear until cooked through. Once cooled, shred the chicken into bite-sized pieces.

Alternatively, you can poach the chicken: Place the chicken breasts in a large saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 10-15 minutes until the chicken is cooked through. Remove, cool, and shred.

Step 2: Sauté the Vegetables

In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add the chopped onion and garlic, cooking until the onions are softened and translucent, about 4-5 minutes.

Add the diced carrots, celery, and optional potatoes. Sauté the vegetables for another 6-8 minutes, stirring occasionally, until they begin to soften. If using frozen peas and corn, add them in the last 2 minutes of sautéing to heat them through. Set the mixture aside once done.

Step 3: Make the Sauce

In a separate medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to form a roux (a paste). Cook the roux for 1-2 minutes until it turns a light golden color—this helps to eliminate the raw flour taste.

Gradually pour in the chicken broth while whisking to prevent lumps. Stir in the heavy cream and continue to cook, stirring occasionally, until the sauce thickens, about 5-7 minutes. Add salt, pepper, thyme, parsley, garlic powder, and onion powder to season. Taste and adjust seasonings as needed.

Step 4: Combine Chicken, Vegetables, and Sauce

Once the sauce has thickened, add the shredded chicken and sautéed vegetables to the saucepan. Stir everything together until well combined. The mixture should be creamy and thick. If it’s too thick, you can add a bit more chicken broth to reach your desired consistency.

Step 5: Assemble the Dish

Transfer the chicken and vegetable mixture into a greased 9×9-inch (or similar-sized) baking dish. Spread it evenly to ensure the filling is distributed uniformly.

Step 6: Add the Topping (Optional)

For a cheesy topping, sprinkle 1 cup of shredded cheddar cheese over the mixture. Alternatively, if you prefer a crunchy topping, you can sprinkle breadcrumbs over the top. If you’re using both, feel free to combine the two for added flavor and texture.

Step 7: Bake

Preheat your oven to 375°F (190°C). Bake the crustless chicken pot pie for 20-25 minutes or until the top is golden brown and the filling is bubbling at the edges. If you used cheese, it should be melted and slightly golden.

Step 8: Serve

Allow the pot pie to cool for 5-10 minutes before serving to allow the filling to set slightly. Garnish with fresh herbs like parsley if desired. Serve with a side salad or steamed vegetables for a complete meal.

Variations and Tips:

1. Add More Vegetables: Feel free to add other vegetables like green beans, mushrooms, or bell peppers to customize the recipe to your preferences.
2. Use Rotisserie Chicken: For a time-saver, you can use a rotisserie chicken instead of cooking fresh chicken.
3. Gluten-Free Option: To make this dish gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend, such as rice flour or cornstarch.
4. Dairy-Free Option: For a dairy-free version, use coconut milk or almond milk in place of the heavy cream, and substitute a non-dairy butter for the butter in the roux. Choose dairy-free cheese if using a cheesy topping.
5. Spices and Herbs: Experiment with different seasonings such as rosemary, sage, or paprika for a twist. Fresh herbs, like thyme or rosemary, can be used in place of dried ones for a more vibrant flavor.
6. Topping Variations: You can also add a biscuit topping or a mixture of mashed potatoes to the top instead of breadcrumbs and cheese for a different texture and flavor.
7. Freezing: This dish freezes well. After baking, let it cool completely, cover tightly with foil, and freeze for up to 2-3 months. Reheat in the oven at 350°F (175°C) for about 30 minutes or until heated through.

Health Benefits of Crustless Chicken Pot Pie:

This crustless chicken pot pie offers a healthier alternative to traditional pot pies that are usually packed with refined flour crusts. By eliminating the crust, you reduce the overall carbohydrate content and lower the calorie count. The dish is still packed with protein from the chicken, fiber from the vegetables, and healthy fats from olive oil or butter. It’s a great way to enjoy a comfort food classic without the added guilt.

Serving Suggestions:

1. With a Side Salad: A fresh salad with mixed greens, cucumbers, tomatoes, and a light vinaigrette would balance the richness of the chicken pot pie.
2. With Steamed Vegetables: Serve alongside steamed broccoli, green beans, or asparagus for a boost of nutrients.
3. With Garlic Bread: For a more indulgent experience, serve the pot pie with a slice of garlic bread to soak up the creamy sauce.
4. With Mashed Potatoes: If you’re craving even more comfort food, mashed potatoes can be served alongside or even on top of the filling for a unique twist.

Frequently Asked Questions (FAQs):

1. Can I make this ahead of time?

Yes! You can assemble the dish, cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours before baking. If you’re freezing it, let it cool completely and store in an airtight container for up to 3 months. Bake from frozen, increasing the baking time as needed.

2. How can I make this more creamy?

For a richer flavor, you can add more cream or a bit of cream cheese to the sauce. Alternatively, adding a little sour cream or Greek yogurt at the end can also boost creaminess.

3. Is it possible to make this without any dairy?

Yes, to make this dairy-free, use non-dairy alternatives like coconut milk, almond milk, or oat milk in place of heavy cream and non-dairy butter. Be sure to choose dairy-free cheese if you’re adding a cheesy topping.

4. What can I do if the filling is too runny?

If your filling turns out too runny, make a slurry by mixing a tablespoon of cornstarch with a tablespoon of water and slowly whisk it into the mixture. Allow it to simmer until it thickens.

Conclusion:

Crustless chicken pot pie is a modern, lighter take on a classic comfort food, perfect for a family dinner or even a weeknight meal. With its creamy filling, savory chicken, and colorful vegetables, it’s sure to satisfy your cravings for something hearty and delicious. Plus, you can easily customize the dish to suit your dietary preferences, making it as healthy or indulgent as you wish.

Tips for Success:

1. Even Cooking of Vegetables:
   When sautéing the vegetables, try to cut them into uniform pieces. This ensures they cook evenly. If you prefer some vegetables to have a bit more bite, like carrots or celery, you can cook them separately for a shorter amount of time and add them to the pot towards the end.
2. Make the Sauce to Your Desired Thickness:
   If you prefer a thicker sauce, after adding the chicken broth and cream, continue to simmer for a few extra minutes to allow the sauce to reduce and thicken. Alternatively, if the sauce is too thick, you can add more chicken broth or cream to thin it out. Always taste before adjusting for seasoning, as reducing the sauce can concentrate the flavors.
3. Using Frozen Vegetables:
   If using frozen vegetables (peas, corn, or others), there’s no need to thaw them before adding them to the sautéed vegetables or sauce. Frozen vegetables can be added directly to the skillet and will heat through quickly.
4. Shredding Chicken Efficiently:
   To save time, if you have a stand mixer (like a KitchenAid), use the paddle attachment on low speed to shred the chicken. It’s an easy, hands-off way to get perfectly shredded chicken.
5. Avoid Overcooking the Chicken:
   If you’re cooking the chicken from scratch, avoid overcooking it, as it can dry out. Chicken breasts cook best when they’re just cooked through, and thighs remain moist even if they’re slightly overcooked. If you poach the chicken, you can easily shred it with a fork once it’s cool enough to handle.

Suggested Variations:

While this Crustless Chicken Pot Pie recipe is delicious as is, you can easily adapt it to fit different tastes or dietary needs. Here are some fun variations:

1. Add a Biscuit Topping:

Instead of a cheesy or breadcrumb topping, top the pot pie with biscuit dough before baking. You can either use store-bought biscuit dough or homemade biscuit dough. To do this, simply spoon dollops of the biscuit dough over the filling, leaving some gaps between them. The biscuits will bake up and form a soft, golden topping.

2. Add Bacon:

For a smoky, savory twist, you can add crisp-cooked bacon to the filling. Chop the bacon into small pieces and cook it with the onions and garlic for added flavor. The bacon will complement the creamy filling and add a nice crunchy texture.

3. Make It Spicy:

If you enjoy a bit of heat, add chopped green chilies, cayenne pepper, or red pepper flakes to the sauce or vegetable mix. You can also incorporate some hot sauce or jalapeños for an extra kick.

4. Swap Chicken for Turkey or Beef:

This recipe is versatile enough to swap chicken for other proteins. Ground turkey or beef works well as an alternative. Ground turkey can be sautéed along with the vegetables before making the sauce, while ground beef should be browned and drained of excess fat first.

5. Use Sweet Potatoes:

For a slightly sweeter take, you can replace regular potatoes with sweet potatoes. Sweet potatoes add a touch of sweetness that complements the savory filling and enhances the dish’s overall depth of flavor.

6. Dairy-Free & Vegan Version:

For a completely dairy-free and vegan version, replace the chicken with chickpeas, tofu, or a plant-based protein. Use coconut milk or almond milk in place of cream, and vegan butter for the roux. Use a vegan cheese alternative for the topping, or omit the cheese entirely and use crispy chickpeas as a crunchy topping instead.

7. Add a Mediterranean Twist:

Give your chicken pot pie a Mediterranean twist by incorporating ingredients like olives, sun-dried tomatoes, and a handful of spinach or artichokes. You can also swap the thyme for oregano or basil for a lighter, herby flavor.

8. Swap for a Low-Carb or Keto Version:

If you’re following a low-carb or keto diet, skip the potatoes and breadcrumbs. Instead, top with crushed pork rinds for a crispy, low-carb crunch, or simply enjoy the filling without any topping. You could also use shredded zucchini or cauliflower rice in place of potatoes for extra fiber and texture.

Summary:

This Crustless Chicken Pot Pie is an incredibly flexible and flavorful dish that will easily become a family favorite. It’s hearty and satisfying without the extra carbs of a traditional pie crust. Plus, it can be customized for various dietary preferences—whether you prefer a gluten-free version, want to make it dairy-free, or just enjoy experimenting with different vegetables and protein sources.

The comfort of a classic chicken pot pie combined with the convenience and ease of a crustless version makes it the perfect go-to recipe for a wholesome weeknight dinner. Whether you’re cooking for one, preparing for a family meal, or making it ahead to store for later, this recipe will deliver a deliciously satisfying meal every time.

Yield: 6

Crustless Chicken Pot Pie Recipe

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This Crustless Chicken Pot Pie is a comforting dish that captures all the flavors of the classic with a lighter, healthier twist. Without a traditional pie crust, this dish is gluten-free (if you use gluten-free flour) and can be adapted for various dietary needs. It's creamy, hearty, and loaded with chicken, vegetables, and aromatic herbs.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• For the Chicken and Vegetables:
• 2 tablespoons olive oil (or butter)
• 1 lb (450g) chicken breast or thighs, cooked and shredded (about 2 cups)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 1 cup celery, chopped (about 2 stalks)
• 1 cup frozen peas
• 1 cup corn kernels (optional, but adds a nice touch)
• 1 medium potato, peeled and diced (optional, for added texture)
• For the Sauce:
• 2 tablespoons butter
• 3 tablespoons all-purpose flour (or gluten-free flour)
• 2 cups chicken broth (low-sodium recommended)
• 1 cup heavy cream (or half-and-half for a lighter version)
• Salt and pepper to taste
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
• 1 teaspoon dried parsley (or fresh parsley, chopped)
• 1/2 teaspoon garlic powder (optional, for added flavor)
• 1/2 teaspoon onion powder (optional, for added flavor)
• For Topping:
• 1 cup shredded cheddar cheese (optional, for a cheesy topping)
• 1/2 cup breadcrumbs (optional, for crunch – gluten-free if needed)

Instructions

Step 1: Prepare the Chicken

You can use any leftover cooked chicken or cook fresh chicken breasts or thighs. To cook chicken breasts, season them with a pinch of salt, pepper, and your favorite seasonings, then grill or pan-sear until cooked through. Once cooled, shred the chicken into bite-sized pieces.

Alternatively, you can poach the chicken: Place the chicken breasts in a large saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 10-15 minutes until the chicken is cooked through. Remove, cool, and shred.

Step 2: Sauté the Vegetables

In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add the chopped onion and garlic, cooking until the onions are softened and translucent, about 4-5 minutes.

Add the diced carrots, celery, and optional potatoes. Sauté the vegetables for another 6-8 minutes, stirring occasionally, until they begin to soften. If using frozen peas and corn, add them in the last 2 minutes of sautéing to heat them through. Set the mixture aside once done.

Step 3: Make the Sauce

In a separate medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to form a roux (a paste). Cook the roux for 1-2 minutes until it turns a light golden color—this helps to eliminate the raw flour taste.

Gradually pour in the chicken broth while whisking to prevent lumps. Stir in the heavy cream and continue to cook, stirring occasionally, until the sauce thickens, about 5-7 minutes. Add salt, pepper, thyme, parsley, garlic powder, and onion powder to season. Taste and adjust seasonings as needed.

Step 4: Combine Chicken, Vegetables, and Sauce

Once the sauce has thickened, add the shredded chicken and sautéed vegetables to the saucepan. Stir everything together until well combined. The mixture should be creamy and thick. If it's too thick, you can add a bit more chicken broth to reach your desired consistency.

Step 5: Assemble the Dish

Transfer the chicken and vegetable mixture into a greased 9x9-inch (or similar-sized) baking dish. Spread it evenly to ensure the filling is distributed uniformly.

Step 6: Add the Topping (Optional)

For a cheesy topping, sprinkle 1 cup of shredded cheddar cheese over the mixture. Alternatively, if you prefer a crunchy topping, you can sprinkle breadcrumbs over the top. If you're using both, feel free to combine the two for added flavor and texture.

Step 7: Bake

Preheat your oven to 375°F (190°C). Bake the crustless chicken pot pie for 20-25 minutes or until the top is golden brown and the filling is bubbling at the edges. If you used cheese, it should be melted and slightly golden.

Step 8: Serve

Allow the pot pie to cool for 5-10 minutes before serving to allow the filling to set slightly. Garnish with fresh herbs like parsley if desired. Serve with a side salad or steamed vegetables for a complete meal.

Notes

Chicken Options: You can use cooked rotisserie chicken, leftover chicken, or poached fresh chicken breasts or thighs. Each method will give you tender, shredded chicken that mixes perfectly with the creamy filling. If you are using cooked chicken, it can save you time in preparation.

Vegetables: You can customize the vegetables based on what you have on hand. Other great additions could include mushrooms, green beans, or parsnips. Feel free to experiment with different veggie combinations to suit your taste.

Thickening the Sauce: If you prefer a thicker sauce, increase the amount of flour slightly when making the roux, or add a bit more cornstarch to the sauce. Conversely, if you like a lighter sauce, reduce the amount of flour.

Cheese and Topping: The cheese topping is optional but adds a nice touch. If you want a crispy crust but don’t want to use breadcrumbs, you could also top it with mashed potatoes or even a layer of biscuit dough before baking.

Gluten-Free Version: If you're making a gluten-free version, replace the all-purpose flour with a gluten-free flour blend or cornstarch, and be sure to use gluten-free breadcrumbs if you're using a breadcrumb topping.

Freezing: This dish is great for meal prep and can be frozen for later. After baking, let the pot pie cool completely, then cover it tightly with foil or plastic wrap and freeze for up to 3 months. When you're ready to eat it, bake from frozen at 350°F (175°C) for 30-40 minutes, or until heated through and bubbly.

Dairy-Free: If you're dairy-free, substitute non-dairy milk (like almond or coconut milk) for the heavy cream, and use non-dairy butter and cheese for the topping.