Crustless Chicken Pot Pie

Picture this: a warm bowl of creamy goodness, filled with tender chicken, vibrant veggies, and a hint of thyme, all wrapped in a cozy embrace of flavors. That’s Crustless Chicken Pot Pie for you! On bustling weeknights, this dish is a true lifesaver. It’s comforting and nutritious, offering all the satisfaction of traditional chicken pot pie without the fuss of a crust. Fast to make and full of heart, it brings families together and fills the air with love and flavors that are simply irresistible.

Serving Versatility

One of the enviable things about Crustless Chicken Pot Pie is its delightful versatility. You can serve it in so many fun ways! Enjoy it on a bed of fluffy rice or toss it with noodles for a comforting pasta mix. Want something low-carb? Try it in lettuce wraps or over roasted veggies. You can even savor it solo, straight from the pot, because who doesn’t love a cozy dish that can stand on its own?

Full Recipe Section

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:

1. In a large dutch oven or pot, heat butter over medium-low. When melted, add chopped onion, carrots, and celery, and cook for 6 – 8 minutes until soft and wilted. Stir every minute or so. In the last 30 seconds, add the minced garlic and stir to combine.
2. Add the flour and mix until all the vegetables are coated. Let it “cook” for 1 minute.
3. Add the chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Stir to combine, bring to a boil, and then reduce the heat and let the soup simmer for 15 – 20 minutes until the potatoes are fork-tender. Stir every 4 minutes or so to ensure nothing is sticking to the bottom of the pot.
4. Add the cooked shredded chicken, frozen peas, parsley, and optional spinach. Let everything simmer for 5 more minutes.
5. Carefully taste test and adjust seasoning to your liking.
6. Remove from heat and serve with a homemade biscuit (try these almond milk biscuits or these air fryer biscuits), garlic bread, or a buttery toasted piece of bread. Enjoy!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: Approximately 350 per serving

Why You’ll Love This Recipe

• Quick preparation makes it perfect for busy nights.
• Budget-friendly ingredients let you whip it up without breaking the bank.
• Big, cozy flavor will warm your heart and soul.
• Nutritional value ensures you’re feeding your family right.
• Customizability allows you to add your favorite veggies or herbs.

Cultural or Cooking Technique Note

This beloved dish is a twist on the traditional pot pie. Instead of a heavy crust, we focus on the rich filling and let the hearty ingredients shine. This method gives you all the flavors with a lighter touch, perfect for modern family meals!

Serving Suggestions

1. Over a bed of fluffy rice for a filling meal.
2. Tossed with noodles for a comforting twist.
3. In lettuce wraps for a fresh, low-carb option.
4. As a standalone dish, perfect for cozy nights at home.

Pro Tips for Success

• Taste as you go to get the seasoning just right don’t be shy with the salt and pepper!
• Keep an eye on your heat to avoid burning the garlic and veggies.
• Make sure to chop your veggies evenly for even cooking.

Storage & Reheating

Leftovers? Yes, please! Store your Crustless Chicken Pot Pie in an airtight container in the fridge for up to 4 days. If you want to keep it longer, freeze it for up to 3 months. To reheat, simply warm it on the stovetop or microwave, adding a splash of stock or milk to keep that creamy texture intact.

Closing Paragraph

I can’t wait for you to try this delightful recipe and make it your own. Don’t hesitate to mix in your favorite veggies or spices to create something special. Once you’ve made it, share your thoughts with me! I love hearing how my recipes connect with your kitchen adventures.

🎀 Final Thoughts

Every recipe tells a story, and I hope this Crustless Chicken Pot Pie adds a warm chapter to your family gatherings. Cooking should be joyful, so wear your apron with pride and have fun in the kitchen!

Follow me on Pinterest for more cozy, quick, and nostalgic recipes. If you loved this recipe, don’t miss my Chicken Pot Pie with Puff Pastry Recipe for another comforting favorite.

Crustless Chicken Pot Pie

A warm bowl of creamy goodness filled with tender chicken, vibrant veggies, and a hint of thyme, perfect for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings 6 servings

Calories 350 kcal

Ingredients

  

Base Ingredients

• 1 – 2 tbsp butter (I like unsalted) Use unsalted for better control of sodium.
• 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)

Vegetable Ingredients

• 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) Add for extra nutrition.

Instructions

 

Cooking the Base

• In a large dutch oven or pot, heat butter over medium-low.
• When melted, add chopped onion, carrots, and celery, and cook for 6 – 8 minutes until soft and wilted. Stir every minute or so.
• In the last 30 seconds, add the minced garlic and stir to combine.
• Add the flour and mix until all the vegetables are coated. Let it ‘cook’ for 1 minute.

Simmering the Soup

• Add the chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Stir to combine.
• Bring to a boil, and then reduce the heat and let the soup simmer for 15 – 20 minutes until the potatoes are fork-tender, stirring every 4 minutes or so.

Final Touches

• Add the cooked shredded chicken, frozen peas, parsley, and optional spinach. Let everything simmer for 5 more minutes.
• Carefully taste test and adjust seasoning to your liking.
• Remove from heat and serve with a homemade biscuit, garlic bread, or a buttery toasted piece of bread.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months. Reheat on the stovetop or microwave, adding a splash of stock or milk to retain creaminess.

Keyword Chicken Pot Pie, Comfort Food, Family Meal, Healthy Recipe, Weeknight Dinner