Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crustless Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 12 reviews

  • Author: Emma
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

This Crustless Chicken Pot Pie offers a comforting and creamy twist on the classic comfort dish without the need for a traditional pie crust. Packed with tender chicken, fresh vegetables, and a flavorful herb-infused sauce, this recipe comes together quickly using simple ingredients and a one-pot stovetop method, making it perfect for a hearty weeknight dinner.

Ingredients

Vegetables & Aromatics

  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 4 garlic cloves, minced
  • 1/2 cup frozen peas (do not thaw)
  • Fresh chopped parsley, to taste

Proteins

  • 3 cups shredded cooked chicken (rotisserie or roast your own)

Dairy & Fats

  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 2/3 cup whole milk

Pantry & Seasonings

  • 2 tsp. Italian seasoning
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • Kosher salt, to taste
  • Fresh black pepper, generously to taste

Instructions

  1. Prepare the base: In a Dutch oven or a large deep sauté pan, heat the olive oil and butter over medium heat until the butter melts. Add the diced onions, carrots, and celery along with a pinch of salt. Cook, stirring occasionally, until the vegetables are tender, about 7 to 10 minutes.
  2. Add garlic and seasoning: Stir in the minced garlic and Italian seasoning. Cook for about 30 seconds, stirring constantly until fragrant. Then, sprinkle the flour over the vegetables and cook for about 1 minute, ensuring you stir to coat the veggies evenly and cook out the raw flour taste.
  3. Create the sauce: Gradually pour in the chicken broth while stirring and scraping the pan’s bottom to loosen any browned bits. Add the whole milk and season with kosher salt and generous freshly ground black pepper. Bring the mixture to a gentle simmer and cook, stirring frequently, for about 3 minutes until the sauce thickens.
  4. Combine chicken and peas: Stir in the shredded cooked chicken and the frozen peas. Continue to simmer for another 7 to 10 minutes until the vegetables are tender and the chicken is heated through.
  5. Finish and serve: Mix in fresh chopped parsley to brighten the flavors. Taste and adjust seasoning if needed. Serve warm straight from the pot for a cozy, crustless take on chicken pot pie.

Notes

  • Use rotisserie chicken for convenience, or roast your own chicken and shred it for best flavor.
  • Do not thaw the frozen peas before adding to retain texture and color.
  • This recipe can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
  • If you prefer a thicker filling, simmer a bit longer or add an additional tablespoon of flour.
  • Fresh parsley adds a bright, fresh note but can be omitted or replaced with thyme or rosemary according to taste.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://myeasyplate.com/crustless-chicken-pot-pie-recipe/