High Protein Crustless Chicken Pot Pie Recipe

When it comes to comfort food, chicken pot pie is a classic favorite. However, the buttery crust often adds extra calories and carbs, which might not align with your dietary goals. This High Protein Crustless Chicken Pot Pie Recipe delivers all the creamy, hearty goodness of a traditional pot pie while cutting down on carbs and focusing on protein. It’s perfect for a weeknight dinner or meal prep, offering a nutritious and satisfying option the whole family will love.

Why You’ll Love This Recipe

1. Protein-Packed: Loaded with lean chicken and protein-rich ingredients to keep you full and energized.
2. Low-Carb: Skips the crust for a lighter dish.
3. Easy to Make: Minimal prep and simple ingredients for a hassle-free meal.
4. Customizable: Add your favorite vegetables and seasonings to make it your own.

Step-by-Step Instructions

Step 1: Prep the Ingredients

1. Cook the Chicken: If using raw chicken, cook it by baking, grilling, or boiling. Once done, shred or dice it into bite-sized pieces.
2. Chop Vegetables: Dice the onion and prepare any fresh vegetables. If using frozen mixed vegetables, ensure they are thawed and drained.

Step 2: Sauté the Vegetables

1. Heat the Oil: In a large skillet or saucepan, heat olive oil over medium heat.
2. Cook the Onion and Garlic: Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
3. Add Vegetables: Stir in the mixed vegetables and cook until tender, about 5-7 minutes.

Step 3: Make the Sauce

1. Create a Roux: Sprinkle the flour over the sautéed vegetables. Stir continuously for 1-2 minutes to eliminate the raw flour taste.
2. Add Liquids: Gradually pour in the chicken broth and almond milk, whisking to combine and avoid lumps.
3. Season: Add dried thyme, rosemary, salt, and pepper. Let the mixture simmer for 5-7 minutes, or until it thickens slightly.
4. Incorporate Greek Yogurt: Remove the skillet from heat and stir in the Greek yogurt for added creaminess and protein.

Step 4: Combine and Bake

1. Mix in the Chicken: Fold the shredded chicken into the creamy vegetable mixture.
2. Transfer to Baking Dish: Pour the mixture into a greased baking dish, spreading it evenly.
3. Optional Topping: Sprinkle Parmesan cheese over the top if desired.

Step 5: Bake

1. Preheat the Oven: Set your oven to 375°F (190°C).
2. Bake: Place the dish in the oven and bake for 20-25 minutes, or until the edges are bubbling and the top is golden.
3. Cool Slightly: Allow the dish to cool for 5 minutes before serving.

Tips for Success

1. Use Pre-Cooked Chicken: Save time by using rotisserie chicken or meal-prepped chicken breasts.
2. Thicken the Sauce: If the filling is too thin, mix 1 teaspoon of cornstarch with 2 teaspoons of water and stir it into the sauce.
3. Don’t Overcook: Baking too long can dry out the dish. Keep an eye on it while in the oven.

Variations

1. Vegetarian Option: Substitute chicken with chickpeas or tofu for a plant-based alternative.
2. Add More Protein: Mix in cooked quinoa or lentils for an extra protein boost.
3. Spicy Twist: Add a pinch of cayenne or red pepper flakes for a hint of heat.
4. Dairy-Free Option: Use coconut milk instead of Greek yogurt and almond milk.

Serving Suggestions

Pair your High Protein Crustless Chicken Pot Pie with:

• Fresh Salad: A side of leafy greens with a light vinaigrette.
• Steamed Vegetables: Broccoli, asparagus, or zucchini make great accompaniments.
• Whole Grain Bread: A slice of crusty bread to scoop up the creamy filling.

Frequently Asked Questions

Can I Use Different Vegetables?

Yes! Feel free to use whatever vegetables you have on hand, such as zucchini, mushrooms, or sweet potatoes.

Is This Recipe Gluten-Free?

It can be made gluten-free by substituting almond flour or gluten-free flour for the all-purpose flour.

Can I Prepare This Ahead of Time?

Absolutely! Assemble the filling in the baking dish and refrigerate it until you’re ready to bake. Add 5-10 minutes to the baking time if starting from cold.

Conclusion

This High Protein Crustless Chicken Pot Pie offers all the comforting flavors of the classic dish without the heaviness of a crust. It’s creamy, hearty, and packed with protein, making it an ideal choice for a balanced and satisfying meal. Whether you’re meal prepping or feeding a hungry family, this recipe is bound to become a regular in your kitchen.

Yield: 4

High Protein Crustless Chicken Pot Pie Recipe

Print

When it comes to comfort food, chicken pot pie is a classic favorite. However, the buttery crust often adds extra calories and carbs, which might not align with your dietary goals. This High Protein Crustless Chicken Pot Pie Recipe delivers all the creamy, hearty goodness of a traditional pot pie while cutting down on carbs and focusing on protein. It’s perfect for a weeknight dinner or meal prep, offering a nutritious and satisfying option the whole family will love.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• For the Filling
• 2 cups cooked chicken breast, shredded or diced
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup frozen peas
• 1 cup green beans or diced celery
• 2 cups unsweetened almond milk (or any milk of choice)
• 1 cup chicken broth (low-sodium recommended)
• 1/4 cup plain Greek yogurt
• 2 tablespoons cornstarch or arrowroot powder
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• Optional Toppings
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped, for garnish

Instructions

1. Sauté the Vegetables

1. Preheat your oven to 375°F (190°C) if you plan to bake for a golden finish.
2. Heat olive oil in a large skillet or oven-safe pan over medium heat.
3. Add onion and garlic; sauté until fragrant and translucent, about 2 minutes.
4. Stir in carrots, peas, and green beans (or celery). Cook for 5 minutes until slightly tender.

2. Create the Sauce

1. In a small bowl, whisk together almond milk, chicken broth, and cornstarch until smooth.
2. Pour the mixture into the skillet, stirring to combine.
3. Add Greek yogurt, thyme, parsley, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring frequently, until the sauce thickens and coats the vegetables.

3. Add the Chicken

1. Stir in the cooked chicken breast, ensuring it’s evenly distributed.
2. Taste and adjust seasonings if needed.

4. Optional Baking

1. For a golden finish, transfer the skillet or mixture to an oven-safe dish (if not already in one).
2. Sprinkle Parmesan cheese over the top.
3. Bake for 10-12 minutes until the cheese melts and turns golden (optional).

5. Serve

1. Garnish with fresh parsley and serve warm.
2. Pair with a side salad or roasted veggies for a complete meal.

Notes

Protein Boost: Add an extra cup of chicken or a can of chickpeas for more protein.

Dairy-Free: Use coconut yogurt instead of Greek yogurt.

Make It Vegan: Swap chicken for tofu or jackfruit and use vegetable broth.

Meal Prep: Divide into containers for a week’s worth of high-protein lunches.