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Crustless Chicken Pot Pie Recipe

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450
A hearty and comforting crustless chicken pot pie packed with vegetables and flavorful herbs, perfect for a quick dinner.

Ingredients

Main

  • 1 tablespoon olive oil
  • 2 lbs chicken breasts (cubed in ½ inch squares)
  • ½ cup diced onion
  • 1 tablespoon 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 cups room temperature milk (regular or nondairy)
  • 1 ½ cups peas
  • 1 ½ cups corn

Instructions 

  • Heat olive oil in a large pan over medium-high heat. Add chicken and cook for 10 minutes until lightly browned.
  • Add onion, garlic, carrots, and celery. Sauté for 10 minutes.
  • Add spices, flour, and chicken broth. Stir and cook until bubbling and thickened, about 5 minutes.
  • Gradually add milk, stirring constantly until the mixture thickens.
  • Stir in peas and corn. Serve hot as is or over rice.

Notes

For a gluten-free version, substitute the flour with a gluten-free alternative like tapioca flour.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken, Comfort Food, Vegetables