Description
Love the comforting flavors of chicken pot pie but want a lighter, quicker, and healthier version? This Crustless Chicken Pot Pie brings all the creamy, hearty goodness of the classic dish—without the hassle of making a crust! Packed with tender chicken, a velvety sauce, and flavorful veggies, this one-pot meal is a game-changer for busy nights. Plus, it’s naturally gluten-free, lower in carbs, and easy to customize. Cozy up with this nutritious and satisfying dish today!
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 2 tablespoons whole wheat flour (or gluten-free 1:1 flour)
- 2 cups low-sodium chicken broth
- 1 cup milk (regular or dairy-free alternative)
- ½ cup frozen peas
- ½ cup frozen corn
- Salt and pepper to taste
Instructions
1. Sauté the Chicken
- Heat olive oil in a large pot over medium heat.
- Add cubed chicken and cook until lightly browned on all sides. Remove from the pan and set aside.
2. Cook the Vegetables
- In the same pot, add diced onion, garlic, carrots, and celery.
- Sauté for 3-5 minutes until the vegetables begin to soften.
3. Build the Sauce
- Sprinkle in the parsley, rosemary, thyme, basil, and flour. Stir to coat the vegetables.
- Slowly pour in the chicken broth, stirring continuously to prevent lumps.
4. Thicken the Filling
- Bring the mixture to a simmer and let it cook for 5 minutes until slightly thickened.
- Stir in the milk and continue simmering for another 3 minutes.
5. Finish with Peas & Corn
- Add the cooked chicken back into the pot.
- Stir in frozen peas and corn, cooking for another 2-3 minutes until heated through.
- Season with salt and pepper to taste.
6. Serve & Enjoy
- Enjoy as is or serve over mashed potatoes, rice, or roasted vegetables for a complete meal.
Notes
- Make It Dairy-Free: Use unsweetened almond, coconut, or oat milk instead of regular milk.
- Make It Gluten-Free: Substitute whole wheat flour with gluten-free 1:1 flour or tapioca flour.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezing: Let the dish cool completely before freezing in portion-sized containers for up to 3 months.
- Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals, stirring in between.
- Add a Crunchy Topping: Sprinkle with toasted breadcrumbs, crushed crackers, or shredded cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Comfort Food