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Crustless Chicken Pot Pie

Delicious Crustless Chicken Pot Pie – Comfort in Every Bite

Crustless Chicken Pot Pie is a quick, gluten-free dish providing a comforting experience with tender chicken and vibrant veggies.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tablespoon Olive Oil Adds moisture and richness; substitute with avocado oil, butter, or ghee.
  • 1 pound Chicken Breasts Main protein source, cubed; can replace with boneless chicken thighs or chicken tenders.
  • 1 cup Diced Onion Provides flavor depth; opt for yellow or white onions.
  • 3 cloves Minced Garlic Enhances aroma and taste; fresh garlic offers a more vibrant flavor.
  • 2 cups Sliced Carrots Adds sweetness and color; ensure they're cut in small circles.
  • 1 cup Diced Celery Contributes to flavor and texture; feel free to add more for extra crunch.
  • 1 teaspoon Salt Enhances overall flavor; adjust based on dietary needs.
  • 1 teaspoon Black Pepper Adds mild heat; can be adjusted to taste.
  • 1 teaspoon Dried Parsley Provide herbal notes; substitute with fresh herbs, using half the amount.
  • 1 teaspoon Dried Rosemary Provide herbal notes; substitute with fresh herbs, using half the amount.
  • 1 teaspoon Dried Thyme Provide herbal notes; substitute with fresh herbs, using half the amount.
  • 1 teaspoon Dried Basil Provide herbal notes; substitute with fresh herbs, using half the amount.
  • 1 cup Whole Wheat Flour Used for thickness; substitute with gluten-free 1:1 flour or tapioca flour.
  • 2 cups Low Sodium Chicken Broth Adds moisture and flavor; vegetable broth works as an alternative.
  • 1 cup Milk Creates a creamy texture; any dairy or non-dairy milk can be used.
  • 1 cup Frozen Peas Offer sweetness and additional vegetables; ensure all are thawed and drained.
  • 1 cup Frozen Corn Offer sweetness and additional vegetables; ensure all are thawed and drained.

Equipment

  • Large skillet

Method
 

Step‑by‑Step Instructions for Crustless Chicken Pot Pie
  1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil shimmers, add the cubed chicken breasts and cook for about 10 minutes, stirring occasionally until they are lightly browned and no longer pink in the center.
  2. Incorporate the diced onion, minced garlic, sliced carrots, and diced celery into the skillet. Sauté for an additional 10 minutes, stirring frequently.
  3. Sprinkle in the dried parsley, rosemary, thyme, basil, salt, and black pepper. Add the whole wheat flour, stirring well to coat the mixture.
  4. Pour in the low-sodium chicken broth, stirring continuously to avoid lumps. Allow the mixture to come to a simmer for about 5 minutes.
  5. Reduce the heat and gradually whisk in the milk, stirring until the filling thickens to the desired consistency.
  6. Gently fold in the thawed and drained frozen peas and corn, allowing them to heat through for about 2 minutes.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat by thawing overnight or heating directly from frozen.

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