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Crustless Chicken Pot Pie Recipe

A hearty and comforting crustless chicken pot pie packed with vegetables and flavorful herbs, perfect for a quick dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 450 kcal

Ingredients
  

Main ingredients

  • 1 tablespoon olive oil
  • 2 lbs chicken breasts (cubed in ½ inch squares)
  • ½ cup diced onion
  • 1 tablespoon minced garlic (about 3 cloves)
  • 2 cups sliced carrots (cut in small circles)
  • ¾ cup 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
  • 1/3 cup whole wheat flour (can sub GF 1:1 or tapioca flour for gluten free)
  • 1 ½ cups low sodium chicken broth
  • 1 ½ cups room temperature milk (regular or nondairy)
  • 1 ½ cups peas
  • 1 ½ cups corn

Instructions
 

  • Heat olive oil in a large pan over medium-high heat. Add chicken and cook for 10 minutes until lightly browned.
  • Add onion, garlic, carrots, and celery. Sauté for 10 minutes.
  • Add spices, flour, and chicken broth. Stir and cook until bubbling and thickened, about 5 minutes.
  • Slowly add milk while stirring until the mixture thickens.
  • Stir in peas and corn. Serve as is or over cooked rice.

Notes

For a gluten-free version, substitute the flour with gluten-free flour or tapioca starch.
Keyword chicken, comfort food, vegetables