Description
This Crustless Chicken Pot Pie is a comforting, hearty dish featuring tender chicken and a medley of vegetables in a creamy, herb-infused sauce without the traditional pie crust. Perfect for a wholesome weeknight meal that’s easy to prepare and packed with flavor.
Ingredients
Scale
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)
Spices and Thickening
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- â…“ cup whole wheat flour (can substitute with gluten-free 1-to-1 flour or tapioca flour)
Liquids and Vegetables
- 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, carrot slices, and diced celery to the pot. Sauté the mixture for about 10 minutes, or until the vegetables are softened and fragrant.
- Make Sauce: Sprinkle the salt, black pepper, dried parsley, rosemary, thyme, basil, and whole wheat flour over the chicken and vegetables. Stir well to coat everything evenly. Pour in the low or no-sodium chicken broth gradually while stirring constantly. Bring the mixture to a gentle simmer and continue stirring until the sauce begins to thicken, forming a flavorful base.
- Add Milk and Vegetables: Slowly whisk in the room temperature milk to the pot, ensuring the sauce remains smooth and thickens further. Finally, fold in the thawed and drained frozen peas and corn, stirring to combine evenly into the creamy sauce. Heat through for a couple of minutes until everything is piping hot.
- Serve: Serve the crustless chicken pot pie hot, either as is or spooned over cooked rice for a fulfilling meal.
Notes
- Use gluten-free flour alternatives if avoiding gluten.
- Non-dairy milk alternatives like almond or oat milk can be used to make the recipe lactose-free.
- For added richness, use whole milk or a cream substitute.
- You can substitute frozen vegetables with fresh if desired, but adjust cooking times accordingly.
- This dish stores well and can be refrigerated for up to 3 days or frozen for longer storage.
