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
