Description
A comforting and nutritious Crustless Chicken Pot Pie made with tender chicken, fresh vegetables, and a creamy herb-infused sauce, perfect for a cozy weeknight meal without the hassle of a traditional crust.
Ingredients
Scale
Protein & Vegetables
- 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
Spices & Seasonings
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
Thickening & Liquids
- 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)
Instructions
- Cook Chicken: In a large pan, heat the olive oil over medium-high heat. Add the cubed chicken breasts and cook for 10 minutes until lightly browned on all sides.
- Sauté Vegetables: Add the diced onion, minced garlic, sliced carrots, and diced celery to the pan with the chicken. Sauté the mixture for 10 minutes until the vegetables soften and develop flavor.
- Add Spices and Flour: Stir in the dried parsley, rosemary, thyme, basil, salt, and black pepper. Sprinkle the whole wheat flour over the mixture and stir well to combine. Pour in the low sodium chicken broth and continue cooking for 5 minutes or until the mixture begins to bubble and thicken.
- Incorporate Milk: Slowly add the room temperature milk while stirring constantly, allowing the sauce to thicken further and become creamy without lumps.
- Add Peas and Corn: Stir in the peas and corn, mixing them evenly into the creamy chicken and vegetable sauce.
- Serve: Serve the crustless chicken pot pie warm as is or over a bed of cooked rice for an even heartier meal.
Notes
- To make this dish gluten-free, substitute the whole wheat flour with gluten-free 1:1 flour or tapioca flour.
- Use dairy-free milk such as almond, soy, or oat milk to make this recipe dairy-free.
- This recipe pairs well with a side of steamed green beans or a crisp green salad.
- For a thicker filling, reduce the milk amount slightly or cook the mixture longer to reduce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: crustless chicken pot pie, chicken pot pie, healthy chicken pot pie, easy chicken dinner, stovetop chicken recipe, gluten free chicken pot pie, dairy-free chicken recipe
