If you’re craving all the comforting flavors of a classic chicken pot pie but want to skip the crust, this Crustless Chicken Pot Pie Recipe is an absolute game-changer. Imagine tender chicken pieces mingling with vibrant carrots, celery, peas, and corn all wrapped up in a creamy, herb-infused sauce that’s thick enough to satisfy but light enough to leave you wanting more. It’s easy to prepare, packed with wholesome ingredients, and perfect for any night when you want warmth without fuss.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in delivering that rich, cozy flavor and hearty texture we all love in a pot pie — without the crust. From the fresh veggies that bring color and crunch to the fragrant herbs that add depth, every element is essential for the perfect balance.
- Olive oil: For sautéing the chicken and vegetables to develop rich flavors.
- Boneless, skinless chicken breasts: Tender, cubed chicken is the heart of this dish, providing protein and juiciness.
- Yellow onion: Finely diced for a subtle sweetness that enhances the savory base.
- Minced garlic: Adds a fragrant punch that lifts the overall taste.
- Carrots: Cut into small circles to give a sweet crunch and vibrant color.
- Celery: Provides a satisfying crunch and fresh flavor contrast.
- Salt and black pepper: To season and bring out the natural flavors of the ingredients.
- Dried parsley: Infuses an herby brightness that complements the creaminess.
- Dried rosemary: Adds a piney, aromatic depth that pairs beautifully with chicken.
- Dried thyme: Offers a subtle earthiness for balanced seasoning.
- Dried basil: Brings a hint of sweet and savory warmth.
- Whole wheat flour: Thickens the sauce while adding a nutty undertone; gluten-free or tapioca flour works as a substitute.
- Chicken broth: Adds savory moisture and richness to the sauce.
- Milk: Regular or non-dairy, it makes the sauce creamy and smooth.
- Frozen peas: Thawed and drained — pop in some sweetness and vibrant green color.
- Frozen corn: Also thawed and drained for little bursts of sweetness and texture.
How to Make Crustless Chicken Pot Pie Recipe
Step 1: Brown the Chicken and Sauté Vegetables
Begin by heating olive oil in a large pot over medium heat. Add the cubed chicken breasts and cook them until they’re lightly browned on all sides — this builds flavor and locks in moisture. Once the chicken is browned, toss in the diced onion, minced garlic, carrots, and celery. Sauté this mix for about 10 minutes, allowing the vegetables to soften and release their natural sweetness, creating the perfect base for your pot pie filling.
Step 2: Make the Sauce
Next, sprinkle in the dried parsley, rosemary, thyme, basil, salt, and black pepper to infuse your filling with fragrant herbs. Stir in the whole wheat flour, coating everything well. Slowly pour in the chicken broth while stirring constantly to avoid lumps. Bring this mixture to a gentle simmer, stirring until it thickens beautifully into a luscious sauce.
Step 3: Add Milk and Vegetables
Now for the magic touch — gradually whisk in the milk at room temperature, continuing to stir until the sauce thickens even further and becomes creamy. Finally, fold in the thawed peas and corn, distributing them evenly throughout so every bite has a bit of sweet pop. Your filling is now rich, velvety, and packed with wholesome goodness.
Step 4: Serve and Enjoy
Once your Crustless Chicken Pot Pie Recipe is ready, serve it hot straight from the pot. It’s delicious on its own or spooned over cooked rice for an extra layer of comfort.
How to Serve Crustless Chicken Pot Pie Recipe
Garnishes
A sprinkle of freshly chopped parsley or a dash of cracked black pepper really brightens this dish visually and flavor-wise. If you love a little zest, a tiny squeeze of fresh lemon juice can brighten the creamy sauce pleasantly without overpowering it.
Side Dishes
Pair this dish with a simple green salad tossed in a light vinaigrette to add crunch and freshness alongside the warm pot pie filling. Roasted root vegetables or garlic mashed potatoes also complement the flavors wonderfully and make for a hearty, soul-satisfying meal.
Creative Ways to Present
For a fun twist, serve this in individual ramekins or small oven-safe dishes. You can even top it with a sprinkle of grated sharp cheddar or parmesan cheese and broil just until golden and bubbly for a crust-like finish without the actual dough.
Make Ahead and Storage
Storing Leftovers
This Crustless Chicken Pot Pie Recipe stores beautifully in an airtight container in the fridge for up to 3 days. The flavors meld even more after resting, making leftovers taste just as delicious, if not better, than freshly made.
Freezing
If you want to make it ahead for busy nights, freeze the cooled pot pie filling in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating to maintain the creamy texture and flavor.
Reheating
To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally until heated through. If reheating on the microwave, cover and heat in short intervals, stirring in between to ensure even warmth without overcooking.
FAQs
Can I use different vegetables in the Crustless Chicken Pot Pie Recipe?
Absolutely! Feel free to swap or add vegetables like green beans, mushrooms, or even sweet potatoes to suit your taste and what you have on hand. The key is to maintain a balance of textures and flavors.
Is it possible to make this recipe dairy-free?
Yes! You can substitute the milk with your favorite non-dairy milk such as almond, oat, or coconut milk. Just make sure it is unsweetened and unflavored to keep the savory nature of the dish intact.
What can I use instead of whole wheat flour?
If you prefer a gluten-free option, substitute whole wheat flour with a gluten-free 1-to-1 baking flour or tapioca flour. Both work well to thicken the sauce beautifully without changing the flavor.
Can this recipe be made vegetarian?
To make a vegetarian version, simply replace the chicken with firm tofu or hearty mushrooms and use vegetable broth instead of chicken broth. The herbs and creamy sauce will still provide that comforting pot pie taste.
How can I make this recipe spicier?
For a little kick, add a pinch of cayenne pepper or smoked paprika when you add the dried herbs. Fresh chopped jalapeños or a dash of hot sauce can also be stirred in just before serving.
Final Thoughts
This Crustless Chicken Pot Pie Recipe is a warm hug in a bowl — comforting, effortless, and packed with delicious homemade flavor. Whether you’re cooking for a family dinner or just craving a cozy meal for yourself, this recipe makes every bite feel like a special occasion. Give it a try and fall in love with pot pie all over again, minus the crust!
Print
Crustless Chicken Pot Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Crustless Chicken Pot Pie offers a comforting, hearty meal without the heaviness of traditional pie crust. Featuring tender chicken, a medley of vegetables, and a creamy herb-infused sauce, this recipe is perfect for a quick weeknight dinner that satisfies with wholesome ingredients and rich flavor.
Ingredients
Chicken and Vegetables
- 1 tablespoon olive oil
- 2 lbs boneless, skinless chicken breasts, cubed into nickel-sized pieces
- ½ cup finely diced yellow onion
- 1 tablespoon minced garlic (about 3 cloves)
- 2 cups carrots, cut into small circles
- ¾ cup finely diced celery (about 3 stalks)
Seasonings
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
Sauce
- â…“ cup whole wheat flour (can substitute with gluten-free 1-to-1 flour or tapioca flour)
- 1 ½ cups low or no-sodium chicken broth
- 1 ½ cups milk (regular or non-dairy), room temperature
- 1 ½ cups frozen peas, thawed and drained
- 1 ½ cups frozen corn, thawed and drained
Instructions
- Brown Chicken and Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until it is lightly browned on all sides. Then add the finely diced onion, minced garlic, carrots, and celery. Sauté this mixture for about 10 minutes, or until the vegetables are softened and fragrant.
- Make the Sauce: Sprinkle in the dried parsley, rosemary, thyme, basil, salt, and black pepper to the pot. Stir well to coat the chicken and vegetables. Add the whole wheat flour and mix thoroughly to combine, allowing it to cook for a minute. Slowly pour in the chicken broth while stirring constantly to avoid lumps, and bring the mixture to a simmer. Continue stirring until the sauce thickens.
- Add Milk and Vegetables: Gradually whisk in the room temperature milk to the pot, stirring continuously to ensure a smooth sauce. Allow the sauce to thicken further over medium heat. Once the sauce has reached the desired consistency, fold in the thawed and drained peas and corn, mixing until evenly distributed.
- Serve: Serve the hot, crustless chicken pot pie as is or spoon it over cooked rice for an even heartier meal. Enjoy immediately for best texture and flavor.
Notes
- Use gluten-free flour alternatives like tapioca or gluten-free 1-to-1 flour if you want the recipe to be gluten-free.
- For a dairy-free version, substitute the milk with almond, soy, or oat milk.
- If preferred, leftover cooked chicken can be used to save time.
- Sauté vegetables until just tender to maintain some texture and nutrients.
- This recipe can be adjusted to include other vegetables such as mushrooms or zucchini for variation.
