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Crustless chicken pot pie on a bed of white rice on a plate on a white background with a dutch oven of the dish on the side.

Crustless Chicken Pot Pie Recipe

This Crustless Chicken Pot Pie Recipe is so easy to make! Loaded with tender chicken and veggies - this is the perfect one pot meal!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 1.5 cup servings
Calories: 506kcal

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

Notes

Tips for this recipe:
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.
Storage: Store in an airtight container for up to 4 days in the fridge.

Nutrition

Serving: 1.5cups | Calories: 506kcal | Carbohydrates: 43g | Protein: 59g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 150mg | Sodium: 555mg | Potassium: 1622mg | Fiber: 8g | Sugar: 12g | Vitamin A: 11438IU | Vitamin C: 35mg | Calcium: 179mg | Iron: 3mg
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