Name: Crustless Chicken Pot Pie Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 lbs chicken breasts, cubed into ½ inch squares; ½ cup diced onion; 1 tablespoon minced garlic (about 3 cloves); 2 cups sliced carrots, cut into small circles; ¾ cup diced celery (about 3 stalks); 1 ½ cup peas; 1 ½ cup corn; 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 substitute gluten free 1:1 or tapioca flour for gluten free); 1 ½ cups low sodium chicken broth; 1 ½ cup room temperature milk (regular or nondairy)

Introduction

This crustless chicken pot pie is a comforting, wholesome dish that brings all the classic flavors without the fuss of a pastry crust. Packed with tender chicken, fresh vegetables, and a creamy herb-infused sauce, it’s perfect for a cozy weeknight dinner. Ready in just 35 minutes, it’s an easy meal that the whole family will enjoy.

A round white plate with a thin brown rim holds a serving of white rice neatly arranged in a ring around the edge, leaving the center open for a creamy chicken stew. The stew has chunks of light beige chicken, bright orange carrot slices, yellow corn kernels, and vibrant green peas all mixed in a thick, creamy light yellow sauce, garnished lightly with chopped green herbs. In the top left corner, part of a pan with the same stew is visible. To the right of the plate, there are two white salt and pepper shakers and a sprig of green herbs on a white marbled surface. A black and white checkered cloth and golden utensils are partly visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

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

⅓ cup whole wheat flour (can substitute 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

Step 1: In a large pan, heat olive oil over medium-high heat. Add the cubed chicken and cook for 10 minutes until lightly browned.

Step 2: Add diced onion, minced garlic, sliced carrots, and diced celery to the pan. Sauté for 10 minutes until vegetables are tender.

Step 3: Stir in dried parsley, rosemary, thyme, basil, salt, pepper, and flour. Add the chicken broth and stir well. Cook for 5 minutes until the mixture begins to bubble and thicken.

Step 4: Slowly pour in the room temperature milk while stirring constantly. Continue to cook until the sauce thickens to a creamy consistency.

Step 5: Mix in peas and corn, heating through for a couple of minutes.

Step 6: Serve the chicken pot pie as is or over cooked rice for a more filling meal.

Tips & Variations

Use gluten-free flour substitutes like tapioca or a 1:1 blend to make this dish gluten-free.

Add fresh herbs like thyme or parsley at the end for a burst of fresh flavor.

For extra richness, swap part of the milk for cream or coconut milk.

Feel free to add other vegetables like mushrooms or green beans depending on what you have on hand.

FAQs

Can I use frozen vegetables for this recipe?

Yes, frozen peas and corn work well. Add them directly when instructed without thawing. If using other frozen vegetables, adjust cooking time to ensure they become tender.

Is it possible to make this dairy-free?

Absolutely. Replace the milk with any plant-based milk such as almond, soy, or oat milk. For best results, choose an unsweetened and plain variety to keep the savory flavor balanced.