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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 weeknight dinner.
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
  

Vegetables

  • 1-2 tablespoons butter (or olive oil)
  • 1 small yellow onion (chopped)
  • 2 large carrots (sliced into coins)
  • 2 celery stalks sliced celery
  • 3 large garlic cloves (minced)
  • ⅓ cup whole wheat flour or all-purpose flour or gluten-free blend
  • 4 cups low-sodium chicken bone broth
  • 1 cup milk skim, 2%, or whole
  • 1 ½ cups sweet potatoes (cut into small cubes) about 1 medium
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon ground black pepper plus more to taste
  • 1 tablespoon fresh thyme (or 1 teaspoon dried)
  • 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
 

  • Soften vegetables by melting butter and cooking onion, carrots, and celery for 6-8 minutes. Add garlic in last 30 seconds.
  • Stir in flour and cook for 1 minute. Pour in broth and milk, add sweet potatoes, salt, pepper, and thyme. Bring to boil, then simmer 15-20 minutes 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, and spinach. Cook 5 more minutes, then adjust seasoning.
  • Serve hot with your favorite bread or biscuit.

Notes

For extra flavor, use rotisserie chicken and fresh herbs.
Keyword chicken, vegetables