why make this recipe
Crustless Chicken Pot Pie is a comforting and hearty dish that brings warmth to any meal. It’s packed with protein and veggies, making it a nutritious choice for family dinner. This recipe is also simple and straightforward, perfect for those busy nights when you want something delicious without a lot of fuss. Plus, removing the crust saves calories and time, so you can enjoy a classic favorite with a twist!
how to make Crustless Chicken Pot Pie
Ingredients:
- 1 – 2 tbsp butter (I like unsalted)
- 1 small yellow onion (chopped)
- 2 large carrots (sliced into coins)
- 2 large celery sticks (sliced, about ½ cup)
- 3 large garlic cloves (minced)
- ⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed)
- 4 cups low-sodium chicken stock
- 1 cup milk (I used skim; 2% and whole work too)
- 1 ½ cups sweet potatoes (1 medium) or Yukon potatoes (~1 lb) (cut into small bite-sized cubes)
- 1 tsp salt (plus more to taste)
- ½ tsp ground black pepper (plus more to taste)
- 1 – 2 tbsp fresh thyme (or 1 tsp dried thyme)
- 3 – 4 cups cooked shredded chicken (I love using rotisserie chicken)
- 1 cup frozen peas
- ¼ cup fresh parsley (finely chopped)
- 2 – 4 cups baby spinach (chopped, optional)
Directions:
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In a large Dutch oven or pot, heat the butter over medium-low heat. Once melted, add the chopped onion, carrots, and celery. Cook for 6 – 8 minutes until the vegetables are soft and wilted. Stir every minute or so.
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In the last 30 seconds of cooking, add the minced garlic and stir to combine.
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Add the flour and mix until all the vegetables are coated. Let it cook for about 1 minute.
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Pour in the chicken stock, milk, and add the sweet potatoes, salt, pepper, and thyme. Stir to combine, then bring to a boil. Reduce the heat and let the soup simmer for 15 – 20 minutes until the potatoes are fork-tender. Stir every 4 minutes to ensure nothing sticks to the pot.
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Add the cooked shredded chicken, frozen peas, parsley, and optional spinach. Let everything simmer for an additional 5 minutes.
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Carefully taste and adjust seasoning to your liking.
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Remove from heat and serve with a homemade biscuit or a piece of garlic bread. Enjoy!
how to serve Crustless Chicken Pot Pie
Serve this dish in bowls, allowing everyone to enjoy a hearty serving. You can pair it with fresh bread, like homemade biscuits or toasted bread, for a complete meal. This dish is great on its own but also works well with a light salad if you want more veggies on the side.
how to store Crustless Chicken Pot Pie
If you have leftovers, let the pot pie cool to room temperature, then store it in an airtight container in the refrigerator. It will be good for about 3 – 4 days. To reheat, warm it gently on the stove or in the microwave until heated through. You may need to add a splash of water or milk to loosen it up.
tips to make Crustless Chicken Pot Pie
- For a quicker meal, use rotisserie chicken instead of cooking your own.
- Feel free to swap out vegetables based on what you have at home. This dish is flexible and can include ingredients like green beans or corn.
- Check the seasoning before serving. Adjust salt and pepper to make sure it’s just right for your taste.
variation (if any)
You can make this dish vegetarian by omitting the chicken and replacing the chicken stock with vegetable stock. Additionally, you can include more vegetables like mushrooms or bell peppers for added flavor and nutrition.
FAQs
Q: Can I freeze Crustless Chicken Pot Pie?
A: Yes! This dish freezes well. Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw and reheat before serving.
Q: Can I make this dish ahead of time?
A: Absolutely! You can prepare it a day in advance, let it cool, and then cover it in the fridge. Just reheat it on the stove or in the oven when you’re ready to serve.
Q: How can I make it lighter?
A: To lighten the dish, use skim milk or a low-fat alternative and limit the use of butter. You can also load it up with more vegetables to keep it satisfying!
Crustless Chicken Pot Pie
Ingredients
Vegetables and Aromatics
- 1 tbsp butter (unsalted) Can use more for sautéing
- 1 small yellow onion (chopped)
- 2 large carrots (sliced into coins)
- 2 large celery sticks (sliced, about ½ cup)
- 3 cloves garlic (minced)
Base Ingredients
- ⅓ cup whole wheat flour or all-purpose flour Use gluten-free flour if needed
- 4 cups low-sodium chicken stock
- 1 cup milk (skim, 2%, or whole)
- 1 ½ cups sweet potatoes (cut into small cubes) Can substitute with Yukon potatoes
Seasoning
- 1 tsp salt Plus more to taste
- ½ tsp ground black pepper Plus more to taste
- 1 tbsp fresh thyme Or 1 tsp dried thyme
Main Ingredients
- 3 cups cooked shredded chicken Rotisserie chicken recommended
- 1 cup frozen peas
- ¼ cup fresh parsley (finely chopped)
- 2 - 4 cups baby spinach (chopped, optional)
Instructions
Preparation
- In a large Dutch oven or pot, heat the butter over medium-low heat. Once melted, add the chopped onion, carrots, and celery. Cook for 6 - 8 minutes until the vegetables are soft and wilted. Stir every minute.
- In the last 30 seconds of cooking, add the minced garlic and stir to combine.
- Add the flour and mix until all the vegetables are coated. Let it cook for about 1 minute.
Cooking
- Pour in the chicken stock, milk, and add the sweet potatoes, salt, pepper, and thyme. Stir to combine, then bring to a boil. Reduce the heat and let the soup simmer for 15 - 20 minutes until the potatoes are fork-tender. Stir every 4 minutes.
- Add the cooked shredded chicken, frozen peas, parsley, and optional spinach. Let everything simmer for an additional 5 minutes.
- Carefully taste and adjust seasoning to your liking.
Serving
- Remove from heat and serve in bowls. This dish pairs well with fresh bread or a light salad.