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Crustless Chicken Pot Pie Recipe

  • Author: Victoria

Ingredients

Scale

  • Chicken:

    • 1.5 lbs (about 680g) boneless, skinless chicken breasts or thighs, cooked and shredded or diced (rotisserie chicken works wonderfully here – about 3–4 cups shredded)

  • Vegetables:

    • 1 tablespoon olive oil or unsalted butter

    • 1 medium yellow onion, finely chopped (about 1 cup)

    • 2 medium carrots, peeled and diced (about 1 cup)

    • 2 celery stalks, diced (about 1 cup)

    • 8 oz (225g) cremini or white mushrooms, sliced (optional, but adds great flavor)

    • 2 cloves garlic, minced

    • 1 cup frozen peas

    • 1/2 cup frozen corn (optional)

  • For the Creamy Sauce:

    • 6 tablespoons (85g) unsalted butter

    • 1/2 cup (60g) all-purpose flour (can substitute with gluten-free all-purpose blend)

    • 2.5 cups (600ml) chicken broth (low sodium preferred)

    • 1 cup (240ml) whole milk or heavy cream (for richer flavor)

    • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)

    • 1/2 teaspoon dried rosemary, crushed (or 1.5 teaspoons fresh, chopped)

    • 1/2 teaspoon salt, or to taste

    • 1/4 teaspoon black pepper, or to taste

    • 1 tablespoon fresh parsley, chopped (for garnish)

  • Optional Topping (for a golden finish):

    • 1/4 cup grated Parmesan cheese

    • 1/4 cup Panko breadcrumbs (omit for strictly gluten-free/low-carb)

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). If your skillet isn’t oven-safe, lightly grease a 9×13 inch baking dish or a 2.5-3 quart casserole dish.

  2. Cook Chicken (if not using pre-cooked): If you’re not using rotisserie or leftover cooked chicken, dice your raw chicken into bite-sized pieces. Season with a little salt and pepper. Heat 1 tablespoon of olive oil in a large, oven-safe skillet (at least 10-12 inches, preferably cast iron) over medium-high heat. Add the chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.

  3. Sauté Aromatics and Vegetables: In the same skillet (no need to clean it), add the 1 tablespoon of olive oil or butter (if using raw chicken, you might use the same fat or add more). Add the chopped onion, diced carrots, and diced celery. Sauté over medium heat for 5-7 minutes, or until the vegetables begin to soften.

  4. Add Mushrooms and Garlic: If using mushrooms, add them to the skillet and cook for another 3-5 minutes, until they release their liquid and start to brown. Stir in the minced garlic and cook for another minute until fragrant.

  5. Create the Roux: To the skillet with the vegetables, add the 6 tablespoons of butter. Allow it to melt completely. Once melted, sprinkle the all-purpose flour over the vegetables and melted butter. Stir constantly for 1-2 minutes to cook out the raw flour taste. This mixture is called a roux and will thicken your sauce.

  6. Build the Creamy Sauce: Gradually whisk in the chicken broth, a little at a time, ensuring each addition is smooth before adding more. This prevents lumps. Once all the broth is incorporated, slowly whisk in the milk or heavy cream.

  7. Season and Simmer: Bring the sauce to a gentle simmer, stirring frequently. Add the dried thyme, dried rosemary, salt, and black pepper. Continue to simmer for 3-5 minutes, or until the sauce has thickened to a gravy-like consistency. Taste and adjust seasonings if necessary.

  8. Combine Ingredients: Remove the skillet from the heat. Stir the cooked, shredded/diced chicken, frozen peas, and frozen corn (if using) into the sauce. Mix well to ensure everything is evenly coated.

  9. Transfer (if needed) and Top: If your skillet is not oven-safe, pour the chicken and vegetable mixture into your prepared baking dish.

    • Optional Topping: For a slightly crisp, golden top, sprinkle the Parmesan cheese and Panko breadcrumbs (if using) evenly over the surface.

  10. Bake: Place the skillet or baking dish in the preheated oven. Bake for 20-25 minutes, or until the filling is hot and bubbly, and the topping (if used) is golden brown. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

  11. Rest and Garnish: Remove from the oven and let the crustless pot pie rest for 5-10 minutes before serving. This allows the sauce to thicken slightly more and prevents you from burning your mouth. Garnish with fresh chopped parsley before serving, if desired.

Nutrition

  • Serving Size: One Normal Portion
  • Calories: 450-550

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