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.
