Crustless Chicken Pot Pie
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Crustless Chicken Pot Pie is a quick healthy dinner that tastes so good, you won’t miss the crust! The perfect one pot meal!
When you want cozy comfort food, but you’re in a hurry, a crustless chicken pot pie is the perfect meal for you!
Unlike recipes with crust and/or a filling that includes flour, heavy cream or condensed soup, this secretly healthy pot pie recipe is gluten free and uses wholesome ingredients!
If you love these flavors, try these other healthy recipes: Healthy Chicken Pot Pie and Chicken Pot Pie Soup.
why you’ll love Chicken Pot Pie with no Crust
- Easy – Rolling out chicken pot pie crust can be a pain, but this recipe has no pie crust!
- Simple Ingredients – This recipe is made with the most basic ingredients, chicken, frozen veggies, and some pantry staples are all you need!
- Perfect cold weather food – There’s nothing better than cozying up with a big plate of warm chicken and veggies on a cold day!
- One pot wonder! – No need for a bunch of dishes, this recipe cooks all in one pan.
It’s one of our favorite high protein chicken recipes!
Ingredients
For this crustless chicken pot pie you’ll need:
- olive oil – for browning the chicken
- chicken breasts – you could also use chicken thighs, it’s great with either
- onion, garlic
- carrots, celery
- spices – we use dried spices, but fresh herbs are great too
- whole wheat flour – you can also use gluten free 1:1 flour or tapioca flour
- chicken broth
- milk – use regular or nondairy!
- frozen peas and corn
It’s helpful to use a good nonstick pan when making this recipe. This is our favorite pan for one pot meals!
Substitutions
Olive Oil: You can substitute avocado oil, butter, or ghee.
Chicken Breasts: You can substitute with boneless chicken thighs or chicken tenders.
Broth: Broth and stock are the same thing! You can use any broth or stock interchangeably. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. We always use low or no salt broth.
Dried Spices: Fresh spices will also work, but use half of the amount of dried that the recipe calls for. If you don’t use dried spices very often, feel free to use a dried poultry blend.
Flour: If you don’t need to make the chicken pot pie gluten free, you can use white all purpose flour or whole wheat flour. Otherwise, using a gluten free all-purpose flour or tapioca flour is recommended.
Some people use xantham gum as a gluten free thickener, but in our experience, it gives a gummy texture to chicken pot pie filling.
Milk: We like to use whole milk, but you can use any variety of dairy milk or non dairy milk.
Vegetables: Feel free to add more veggies to this recipe. If they are frozen, just make sure they are defrosted and drained. Spinach or green beans would be delicious additions! You can also use frozen mixed vegetables in place of peas/carrots/corn.
Topping: If you want a crispy topping, you could sprinkle with panko and broil in the oven!
How to Make Crustless Chicken Pot Pie
- Heat olive oil over medium heat; add chicken and cook for 10 minutes.
- Add onion, garlic, carrots, and celery, and saute for an additional 10 minutes.
- Add spices, flour, and chicken broth to the pot. Bring the pot to a low simmer.
- Once boiling, add in milk, stirring constantly as it thickens.
- Stir in frozen peas and corn until coated.
- Serve and enjoy!!
How to Make Thick Pot Pie Filling Gluten Free
The key to making thick pot pie filling gluten free is tapioca flour or gluten free 1:1 flour! It’s the perfect substitute for regular flour to make a thick pot pie filling.
Some people use xantham gum, but I find this gives a gummy texture.
Liz’s tips for making crustless chicken pot pie
- Be sure to sauté the fresh vegetables. This ensures that they cook through.
- To prevent frozen veggies from becoming mushy, thaw and drain them well. Also, wait to add them until the end of the cooking process.
- Whisk in the broth slowly so it completely incorporates into the roux (fat + flour).
- Bring the pot pie filling to a boil before adding the milk.
- Stir constantly as the filling thickens.
Serving Suggestions
This crustless chicken pot pie is a complete meal in itself, but you could also serve it with:
- rice
- with bread or toast
- healthy mashed potatoes or cauliflower
- over roasted veggies like Green Beans Almondine, Garlic Brussels Sprouts, Honey Carrots, Roasted Asparagus
Crustless Chicken Pot Recipe FAQ
If your filling is water, it likely hasn’t simmered long enough, you forgot to add the flour, or the frozen veggies weren’t defrosted and drained before adding to the mixture.
In this crustless chicken pot pie recipe, carrots, celery, peas, and corn are included, and for extra veggies, try spinach or green beans!
Storage
Storing: This will last in the refrigerator for up to 4 days in an airtight container. It makes for great leftovers
Freezing: You can freeze this recipe for up to 3 months. We like these containers for freezing!
If you need more freezer friendly recipes check out our Fill Your Freezer Ebook with 22 easy freezer meals!
Reheating: You can reheat this recipe in the microwave, on the stovetop in a greased pan.
Other healthy chicken dinner recipes:
Looking for other easy meals? Check out these 40+ Healthy Dinner Recipes. Click here to grab our free healthy 30 minute dinners cookbook.
Crustless Chicken Pot Pie Recipe
Ingredients
- 1 tablespoon olive oil
- 2 lbs chicken breasts cubed in ½ inch squares
- ½ cup diced onion
- 1 tablespoons minced garlic about 3 cloves
- 2 cups sliced carrots cut in small circles
- ¾ cup diced celery about 3 stalks
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 1/3 cup whole wheat flour can sub GF 1:1 or tapioca flour for gluten free
- 1 ½ cups low sodium chicken broth
- 1 ½ cup room temperature milk regular or nondairy
- 1 ½ cup peas
- 1 ½ cup corn
Instructions
- In a large pan, heat olive oil over medium high heat. Add cubed chicken to the pot and cook for 10 minutes until lightly browned.
- Once the chicken has cooked, add onion, garlic, carrots and celery. Sauté for 10 minutes.
- Add dried spices, flour and chicken broth to the pan. Stir well. Cook for 5 minutes or until the mixture starts to bubble and thicken.
- Once bubbling, slowly add in room temperature milk, stirring constantly as the mixture continues to thicken.
- Stir in peas and corn.
- Serve as is or over cooked rice.
Video
I’ve made this recipe over and over, it’s a staple in my meal prep rotation. Love it!
What a great way to get a lot of protein into a meal. Looking forward to making this tonight for my family.
Planning to make this but would prefer to use a crust. Have you ever used crust for this recipe? Just curious if I should do anything differently.
Check out our Healthy Chicken Pot Pie Recipe if you want a crust!
Delicious! I sauteed the veggies in 2 Tbs butter. Served with green beans and crusty bread. Thank you!
The recipe is good for rice or any other side. However, how do I understand serving of 1.5 cups? Do I use measuring cups or by a scale?
Cups = measuring cups. The recipe yields 6 cups of food, divided by 4 servings, is 4 1 1/2 cup servings.
Thank you for your response. It was a bit of confusing. I’m originally from Ukraine, so it’s a lot adjusting for different measurements. Especially, when I’m trying to count my calories as accurately as possible!
This was delicious and so easy! I made a few changes based on what we had around the house – I used frozen crinkle cut carrots (added in with the rest of the frozen veggies), regular all purpose flour, and just Italian seasoning in place of the others. Came out great and will definitely make again!
Does the calories include it being served over rice?
No. There is no rice in the recipe. The calories are just for what is in the recipe. We usually serve it plain!
Is there any way to make this in the croc pot?
No, it’s not meant to be made in the crockpot. It’s super easy to be made on the stove!
This recipe is so good! Very flavorful and hearty perfect for a cold winter day!
This sounds like a lot of chicken for four servings! Is that amount correct?
Yes but if it’s too much for you feel free to make the servings smaller!
This is a new family favorite! Very easy to follow and easy clean up! Perfect dish for colder weather, comforting, warm, delicious, and nutritious.
My family of 6 loved this! I added extra broth and flour to make it more like a thick soup. My 4 year old told me not to eat too much so he can save some for tomorrow. I highly recommend! Great way to get protein and so many veggies in!
That is too cute! I love it!
Liz and Tyler did it again with this one. Such an easy recipe with most items already in the kitchen. I’m gluten and dairy free so I used gluten free flour and unsweetened almond milk and the texture was still great. I also used a bag of frozen peas and carrots and used a can of gold and white corn instead of frozen. That’s why I love this recipe, it’s so versatile. Served over white rice that cooked in the steamer while I was making this recipe to save time – you could also use your instant pot for this.
**Doubled the seasonings to our taste**
Now on to the next recipe to try. I love that I’ve found a website that has recipes my husband will actually eat! 🙌🏻💙🩷
So glad you enjoyed it!!
Another 5 star hit! Perfectly seasoned to enhance the flavor of the chicken amd veggies. And it filled the whole house with the smell of yummy goodness! I followed the recipe as is and served over minute rice. Delicious comfort food! I will definitely make this again!