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, Chicken Pot Pie Pasta, 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
Is the rice included in the micrograms?
Rice isn’t part of the recipe and it’s not included in the estimated nutrition facts.
This was good. I season the chicken while it cooked and then followed the directions. I used frozen pea, corn and green bean mix. Actual portion sizes of rice help 🙄. This was good and the kids loved it. I’m on a high protein „diet” and I loved it. Carbs are good for my work out programs so no worries on the that end. Weird how many complaints there were about things that can be fixed on the user end. Definitely adding this to the meal rotation.
the rice is optional, and not part of the recipe which is why there is no portion size for it. Glad you enjoyed it!
Personally it was too bland for my family – and I doubled the spices plus added additional garlic and paprika. Good thought, just not quite there for my family.
Sorry you felt that way!
Can you I use all purpose flour? If so is it the same measurements?
All of our blog posts have a green substitutions box in them. We covered that there. 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.
If you are going to put this healthy meal over white rice you have defeated the purpose of “healthy”
then don’t put it over white rice I guess. No one is forcing you. The recipe clearly states “Serve as is or over cooked rice.”
White rice isn’t unhealthy
Easily one of the best two or three recipes I’ve made in the past couple of months. I’ve always loved chicken pot pie but I have learned that carbs, especially the type found in pie crust are a fast track to gaining weight (and not the kind of weight I want!). So, the other day, when I learned that it was National American Pot Pie Day (September 23rd), I thought I’d try to find a pot pie recipe without crust and that’s when I found your recipe. It was so good that I don’t think I’ll even try to find another. I want to make this one again! Thank you for coming up with it and sharing it with all of us. I can’t wait to try more of your recipes!!
So glad you liked it, Lisa! Thanks for giving it a try!
Excellent!
Next time I will use a tad less rosemary, just personal preference.
This is the 2nd of the high protein dinner recipes I’ve made and both have been so yummy! I look forward to the next one I try.
This recipe wasn’t one of my favorites. I probably didn’t do something right. I used tapioca but I was grossed out because it was too gummy and slimy. I didnt have any rosemary, do you think that had something to do with it?
I don’t think the lack of rosemary was the issue. Did you use too much tapioca?
Hmmm ….I guess I shouldn’t have used 1/4 cup if I was using tapioca?
I tested this recipe multiple times with whole wheat flour, gluten free flour and tapioca flour – I didn’t have this issue :/ you could try adding a little bit more chicken broth to break it up if it’s too thick for you!
Hi I’m thinking of making this does the nutrition facts include rice?
No they don’t, the rice is optional for serving.
I love this simple tasty recipe! My very discerning husband asked me to make it again which is a high compliment 🙂
I made this crustless chicken pot pie for 4 servings. 2 lbs is a lot of chicken and all the veggies on top of that. The spices were just not enough for all that filling. I served it with rice which also could have made it more bland. I’d like to make it again but double the spices and use chicken broth instead of water to make the rice. The whole wheat flour didn’t mix in well to the filling – maybe mixing it into the milk first might help??
Sorry you felt that it wasn’t enough spices – you could try doubling them. If you serve it over rice, and the rice was unseasoned that would probably make it bland. I have not had an issue with the whole wheat flour not mixing. You could try to mix it in with the milk if you’d like.
This was amazing and likely one I will repeat! I had to make a couple of subs based on what I had on hand but it still turned out great! A nice change of pace from my usual chicken soup. Thanks for all of your great recipes!
What are the weight watchers points for this recipe? Thanks!
You can put it in your app for the most accurate measurements. WW is always changing their points system, but I think it would just be the points for the flour, milk and oil. everything else is zero point.
This is NOT a recipe if you are on a diet. High in carbs. Protein is great, but not the carbs.
It does taste great.
To make it have less carbs and less sugar simply leave out the corn as I did.
Hi Beverly, I’m glad you liked the recipe, but I’ll have to disagree with you on the diet comment. There’s no reason why this isn’t a good recipe if you’re on a diet. If you’re following a low carb diet, no this recipe probably isn’t for you. But Protein AND carbs should both be an important part of a majority of most peoples diets. I’ve lost 70 lbs over the past 6 months eating over 150g of carbs a day, so this recipe is perfectly fine, even if you are eating in a caloric deficit. At just about 500 calories for a huge serving, this recipe has almost 60g of protein, and only 11g of fat. It also has lots of veggies in it. No where in this recipe do I say this is a low carb recipe. But as you mentioned – it’s easy enough to just skip the corn to slightly lower the carbs. Vegetables do have carbs in them so… sure, you could just eat chicken but that would b e pretty boring and not as nutrient dense.
I haven’t tried your recipes yet but I am so inspired to make them. Oh my goodness they look and sound so good. Thank you so much for sharing!
easy & delicious.
The ingredients calls for corn, but it’s not listed in the directions as to when to add them? Unless I am reading it wrong?
Step 5: Stir in frozen peas and corn until coated.
I really enjoyed this dish! I especially enjoyed how quickly it all came together !! I served it over rice. A win for a busy weekday meal or just when you don’t feel like cooking. Leftovers were good the next day as well. Def recommend
Super easy, tasty and healthy recipe.
Tasted ok, wasn’t my favourite.
I find the calories in the nutrition info to be rather high for chicken breast and veggies with a little milk??
Looking forward to trying some other recipes that suits our family’s tastebuds:)
Hi Keri – what about the recipe didn’t you like? I’d love to know! There are 2 lbs of chicken breasts in this recipe. The chicken alone accounts for half the calories. Vegetables are low calorie, but there are over 6 cups in here so that accounts for the other calories. The meal has over 50 grams of protein so it’s extremely high in protein and should keep you full for a long time. No where in the recipe does it claim to be a low calorie meal, but our recipes aren’t just about low calorie – they’re about being balanced in micro and macro nutrients.
Thanks for your explanation regarding the calorie count. I also, like your other correspondent, wondered about that. The chicken has skin on it, correct? So that would add calories….but also it adds taste. Sounds like a great recipe though. –
No, it doesn’t have skin on it. It’s boneless, skinless chicken breasts.
Do you boil or simmer? The instruction say both
I just adjusted the directions to clarify
love! Subbed in Coconut milk and served over baked potatoes ! Quick and easy meal everyone loved.
Very tasty simple recipe. My husband likes pot pie, but I’m gluten free, so this worked well. I had extra potatoes from last night’s dinner and just added them to the pot pie
Once cooked, does this freeze well? I like to cook up batches and freeze individual servings, but some recipes once frozen and thawed loose a bit of their creamy thickness.
Yes, we covered this in the storage section! You can freeze this recipe for up to 3 months.
There are too many ingredients for me to want to make this recipe, unfortunately. Any suggestions on ways to simplify it, like using poultry seasoning for some of the spices?
Sorry, but this is how I made the recipe and tested it. If you’d like to experiment with it feel free, but those are basic spices and it shouldn’t take more than a minute to measure them out! This is a really simple recipe.