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Crustless Chicken Pot Pie

Easy Crustless Chicken Pot Pie for the Ultimate Comfort Meal

This Crustless Chicken Pot Pie is a gluten-free comfort food packed with tender chicken and vibrant vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive Oil Can substitute with avocado oil, butter, or ghee.
  • 2 lbs Chicken Breasts Can substitute with boneless chicken thighs or chicken tenders.
  • 0.5 cup Diced Onion Fresh or frozen works well.
  • 1 tablespoon Minced Garlic Feel free to adjust to taste.
  • 2 cups Carrots, sliced Cut into small circles for even cooking.
  • 0.75 cup Diced Celery About 3 stalks will suffice.
  • 0.5 teaspoon Salt Adjust according to your preference.
  • 0.25 teaspoon Black Pepper Fresh ground gives the best flavor.
  • 1 teaspoon Dried Parsley Can use fresh herbs for half the quantity.
  • 1 teaspoon Dried Rosemary Can use fresh herbs for half the quantity.
  • 0.5 teaspoon Dried Thyme Can use fresh herbs for half the quantity.
  • 0.5 teaspoon Dried Basil Can use fresh herbs for half the quantity.
  • 0.33 cup Whole Wheat Flour Substitute with gluten-free 1:1 flour or tapioca flour for a gluten-free option.
  • 1.5 cups Low Sodium Chicken Broth Can interchange with beef or vegetable broth.
  • 1.5 cups Room Temperature Milk Can use regular or non-dairy milk.
  • 1.5 cups Peas Fresh or frozen work perfectly.
  • 1.5 cups Corn Use canned or frozen varieties.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for Crustless Chicken Pot Pie
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 2 pounds of cubed chicken breasts and cook for about 10 minutes until lightly browned and cooked through.
  2. Toss in ½ cup of diced onion, 1 tablespoon of minced garlic, 2 cups of sliced carrots, and ¾ cup of diced celery. Sauté for another 10 minutes until the vegetables are tender and the onions become translucent.
  3. Stir in 1 teaspoon each of parsley, rosemary, and basil, and ½ teaspoon each of thyme and salt, and ¼ teaspoon of black pepper. Sprinkle in ⅓ cup of whole wheat flour, stirring constantly for 1-2 minutes.
  4. Gradually pour in 1½ cups of low-sodium chicken broth while whisking continuously. Cook for 5 minutes until the filling bubbles and thickens, stirring occasionally.
  5. Slowly whisk in 1½ cups of room temperature milk, stirring constantly. Cook for another 2-3 minutes until the mixture thickens further and becomes creamy.
  6. Mix in 1½ cups each of peas and corn to add color and sweetness. Stir everything together and allow to heat through for about 3 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 400mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Feel free to customize ingredients with your favorite vegetables or proteins.

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