Why You’ll Love This Recipe
- Quick and Easy: With no crust to prepare, this recipe simplifies the cooking process, allowing you to enjoy a hearty meal in less time.
- Healthier Alternative: Omitting the crust reduces the calorie and carbohydrate content, making it a lighter option without compromising on taste.
- One-Pot Meal: Everything cooks in a single pot, minimizing cleanup and making it perfect for busy evenings.
- Versatile and Customizable: You can easily adapt the vegetables and seasonings to suit your preferences or to utilize what you have on hand.
Ingredients
- 1 tablespoon olive oil
- 2 lbs chicken breasts, cubed into nickel-sized pieces
- ½ cup finely diced onion
- 1 tablespoon minced garlic (about 3 cloves)
- 2 cups carrots, sliced into small circles
- ¾ cup finely diced celery (about 3 stalks)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ⅓ cup whole wheat flour (can substitute with gluten-free 1:1 flour or tapioca flour)
- 1.5 cups low-sodium chicken broth
- 1.5 cups milk (regular or non-dairy, at room temperature)
- 1.5 cups frozen peas, defrosted and drained
- 1.5 cups frozen corn, defrosted and drained
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Chicken: In a large pot, heat olive oil over medium heat. Add the cubed chicken and cook for about 10 minutes until lightly browned.
- Add Vegetables: Incorporate the diced onion, minced garlic, sliced carrots, and diced celery into the pot. Sauté for an additional 10 minutes until the vegetables are tender.
- Season and Thicken: Sprinkle in the salt, black pepper, dried parsley, rosemary, thyme, and basil. Stir to combine. Add the flour, mixing well to coat the chicken and vegetables. Pour in the chicken broth gradually, stirring continuously to prevent lumps. Bring the mixture to a low simmer; it should start to bubble and thicken.
- Incorporate Milk: Once the mixture is bubbling, slowly add the milk, stirring constantly as the sauce continues to thicken to your desired consistency.
- Add Frozen Vegetables: Stir in the defrosted and drained peas and corn until they are evenly distributed and heated through.
- Serve: Remove from heat and serve the crustless chicken pot pie as is, or over cooked rice for a more substantial meal.
Servings and Timing
- Servings: This recipe yields approximately 4 servings, with each serving being about 1.5 cups.
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Variations
- Protein Alternatives: Substitute chicken breasts with boneless chicken thighs for a richer flavor, or use turkey for a different twist.
- Vegetarian Option: Replace the chicken with chickpeas or tofu, and use vegetable broth to make a vegetarian version.
- Additional Vegetables: Incorporate other vegetables such as green beans, spinach, or mushrooms to enhance the nutritional value and flavor.
- Herb Substitutions: Fresh herbs can be used in place of dried ones; just remember to double the quantity of fresh herbs compared to dried.
Storage/Reheating
- Storage: Allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: This dish can be frozen for up to 3 months. Place in a freezer-safe container, leaving some space at the top for expansion. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave until warmed through. Alternatively, reheat on the stovetop over medium heat, stirring occasionally, until hot.
FAQs
1. Can I use pre-cooked rotisserie chicken for this recipe?
Yes, using pre-cooked rotisserie chicken can save time. Simply shred or cube the cooked chicken and add it during the step when you incorporate the frozen peas and corn.
2. Is it possible to make this dish dairy-free?
Absolutely. Substitute the milk with a non-dairy alternative such as almond milk or coconut milk. Ensure that the non-dairy milk is unsweetened and unflavored to maintain the savory profile of the dish.
3. How can I make the filling thicker if it seems too runny?
If the filling is not thick enough, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the pot pie filling and cook over medium heat until it reaches the desired thickness.
4. Can I add potatoes to this recipe?
Yes, diced potatoes can be a great
Crustless Chicken Pot Pie
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Crustless Chicken Pot Pie is a healthier twist on the classic comfort dish, packed with tender chicken, fresh vegetables, and a creamy, savory sauce—all without the heaviness of a crust. Perfect for busy weeknights or meal prep!
Ingredients
- 1 tablespoon olive oil
- 2 lbs chicken breasts, cubed
- ½ cup finely diced onion
- 1 tablespoon minced garlic
- 2 cups carrots, sliced
- ¾ cup finely diced celery
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ⅓ cup whole wheat flour (or gluten-free substitute)
- 1.5 cups low-sodium chicken broth
- 1.5 cups milk (dairy or non-dairy)
- 1.5 cups frozen peas, defrosted
- 1.5 cups frozen corn, defrosted
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and sauté for 10 minutes until lightly browned.
- Stir in onion, garlic, carrots, and celery. Cook for 10 minutes until vegetables are tender.
- Season with salt, pepper, parsley, rosemary, thyme, and basil. Sprinkle flour and stir to coat.
- Gradually add chicken broth, stirring to prevent lumps. Simmer until thickened.
- Slowly incorporate milk, stirring until the sauce reaches the desired consistency.
- Add peas and corn, mixing until evenly heated. Serve immediately.
Notes
- Use gluten-free flour or tapioca flour for a gluten-free option.
- Swap chicken breasts for thighs for a richer flavor.
- Add diced potatoes or other vegetables for variety.
- For thicker filling, use a cornstarch slurry.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
