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Crustless Chicken Pot Pie

A comforting and hearty crustless chicken pot pie packed with vegetables and tender chicken, perfect for a quick and satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 350 kcal

Ingredients
  

Butter and Aromatics

  • 1-2 tablespoons butter (or olive oil)
  • 1 small yellow onion (chopped)
  • 2 large carrots (sliced into coins)
  • 2 stalks celery (sliced)
  • 3 cloves garlic (minced)
  • ⅓ cup Flour whole wheat or all-purpose

Liquid and Broth

  • 4 cups low-sodium chicken bone broth
  • 1 cup milk
  • 1 ½ cups sweet potatoes (cubed)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon fresh thyme
  • 3-4 cups cooked shredded chicken rotisserie works best
  • 1 cup frozen peas
  • ¼ cup fresh parsley (finely chopped)
  • 2-4 cups baby spinach (chopped, optional)

Instructions
 

  • Melt butter and cook vegetables 6-8 mins until soft, then add garlic for last 30 seconds.
  • Add flour, stir to coat vegetables, and cook 1 min.
  • Pour in broth, add milk, sweet potatoes, salt, pepper, and thyme. Bring to boil, then simmer 15-20 mins until potatoes are tender, stirring occasionally.
  • Check sauce thickness; simmer longer if too thin or add broth if too thick.
  • Stir in chicken, peas, parsley, spinach (if using), and cook 5 mins. Adjust salt to taste.

Notes

Use rotisserie chicken for convenience and adjust seasoning as needed.
Keyword chicken, vegetables