If you’re craving the comfort and warmth of a classic pot pie but want to skip the fuss of a crust, this Crustless Chicken Pot Pie Recipe is an absolute game-changer. It captures all the creamy, savory flavors and hearty vegetables you love, packed with tender chicken and a luscious herb-infused sauce, all baked to golden perfection without a single crust in sight. Perfect for busy weeknights or when you want something cozy yet simple, this dish brings wholesome goodness and vibrant textures in every bite.
Ingredients You’ll Need
Gathering straightforward, wholesome ingredients is what makes this Crustless Chicken Pot Pie Recipe truly shine. Each one adds a unique touch, from the fresh herbs enhancing the aroma to the vegetables providing color and crunch, creating a perfectly balanced meal.
- Olive oil: The base for sautéing that adds a light, fruity richness.
- Chicken breasts: Cubed tender protein that makes the dish hearty and satisfying.
- Diced onion: Adds sweetness and depth of flavor when sautéed.
- Minced garlic: Brings a fragrant, savory punch to the filling.
- Sliced carrots: Adds natural sweetness and a pop of vibrant orange color.
- Diced celery: Provides a subtle crunch and earthy undertone.
- Salt and black pepper: Essential seasonings to highlight all flavors.
- Dried parsley, rosemary, thyme, basil: A blend of herbs that infuses the pot pie with a fresh, aromatic complexity.
- Whole wheat flour: Thickens the filling while adding a slight nuttiness; gluten-free alternatives work well too.
- Low sodium chicken broth: Creates a savory liquid base with balanced saltiness.
- Milk (regular or nondairy): Makes the filling creamy and comforting.
- Peas: Sweet bursts of green that brighten the dish visually and nutritionally.
- Corn: Adds sweetness and texture, complementing the peas perfectly.
How to Make Crustless Chicken Pot Pie Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). This ensures the dish bakes evenly and the flavors meld together beautifully.
Step 2: Sauté Aromatics
Heat the olive oil in a skillet over medium heat, then add the diced onion and minced garlic. Sauté until fragrant and the onions become translucent, creating a flavorful base for the filling.
Step 3: Combine Ingredients
In a large mixing bowl, bring together the cubed chicken, sautéed onion and garlic, carrots, celery, salt, pepper, and the blend of dried herbs. Stir in the whole wheat flour for thickness, then gradually whisk in the chicken broth and milk until the mixture feels creamy yet hearty. Finally, fold in the peas and corn, distributing the vibrant veggies evenly throughout.
Step 4: Transfer to Baking Dish
Grease your baking dish to prevent sticking, then pour the rich chicken and vegetable mixture inside. Spread it out gently so it bakes uniformly.
Step 5: Bake Until Golden
Place the baking dish in the oven and bake for 35 to 40 minutes. The top will turn a lovely golden color, and the filling will set to a luscious, creamy consistency that’s simply irresistible.
Step 6: Cool Before Serving
Once out of the oven, let the pot pie sit for about 10 minutes to cool slightly. This rest time helps the filling settle, so you get perfect slices without any spills.
How to Serve Crustless Chicken Pot Pie Recipe
Garnishes
Sprinkle fresh chopped parsley or a few thyme leaves on top just before serving. Not only do they add a beautiful green touch, but the fresh herbs brighten the savory flavors with their subtle aromatic lift.
Side Dishes
Pair this pot pie with a crisp, fresh salad for contrast or a simple side of roasted green beans to keep the meal hearty but well-rounded. A warm crusty bread can also be a nice addition if you want something to scoop up every last bit of the creamy filling.
Creative Ways to Present
Try serving the pot pie in individual ramekins or small oven-safe bowls for a charming, personal touch that’s perfect for dinner parties or cozy nights in. You might also top each portion with a sprinkle of shredded cheese before baking for an extra layer of flavor and a golden crust-like finish without the pastry.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to four days. The flavors actually deepen after resting overnight, making the next-day meal just as good or even better.
Freezing
This Crustless Chicken Pot Pie Recipe freezes beautifully. Portion it out into freezer-safe containers and freeze for up to three months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat in the oven at 350°F (175°C) until warmed through, about 20 minutes, to maintain the creamy texture and avoid sogginess. You can also microwave for a quicker option, but keep an eye on timing to prevent drying out.
FAQs
Can I use leftover chicken in this recipe?
Absolutely! Leftover cooked chicken works wonderfully and can save you prep time. Just be sure to cut it into similar sized cubes to ensure even heating.
What dairy-free milk works best?
Unsweetened almond, oat, or cashew milk are all great alternatives that maintain creaminess without overpowering the dish.
Can I add other vegetables?
Yes! Feel free to toss in mushrooms, green beans, or even diced potatoes to customize the recipe to your liking.
Is it possible to make this recipe gluten-free?
Yes, just substitute the whole wheat flour with a gluten-free 1:1 baking flour or tapioca flour to keep the thickening effect without gluten.
How do I know when the pot pie is fully cooked?
The filling should be bubbly and set, with a golden top. If you gently shake the baking dish, the filling should not be overly loose or runny.
Final Thoughts
This Crustless Chicken Pot Pie Recipe is a marvelous twist on a timeless classic that brings ease, comfort, and incredible flavor all in one simple dish. Whether you’re new to pot pies or a seasoned fan looking to skip the crust, this recipe promises to deliver warm, satisfying bites that your whole family will adore. Give it a try and enjoy cozy moments around the table with one of my all-time favorite dishes!
Print
Crustless Chicken Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Crustless Chicken Pot Pie is a comforting and hearty dish packed with tender chicken, fresh vegetables, and fragrant herbs, all baked together in a creamy sauce without the traditional crust. Perfect for a wholesome family meal that is both satisfying and gluten-friendly when using appropriate flour substitutions.
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
- â…“ 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
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the pot pie mixture.
- Sauté Aromatics: In a skillet, heat the olive oil over medium heat and sauté the diced onions and minced garlic until they are fragrant and translucent, about 2-3 minutes.
- Combine Ingredients: In a large mixing bowl, combine the cubed chicken, sautéed onion and garlic, sliced carrots, diced celery, salt, black pepper, dried parsley, rosemary, thyme, basil, whole wheat flour, low sodium chicken broth, room temperature milk, peas, and corn. Mix all the ingredients well until fully incorporated.
- Pour Mixture: Lightly grease a baking dish and pour the prepared mixture evenly into it, spreading it out smoothly.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the mixture is golden brown on top and set in the center, indicating that the filling has thickened and cooked through.
- Cool and Serve: Remove the dish from the oven and allow it to cool for about 10 minutes before serving, which helps the pot pie set further for easier slicing and serving.
Notes
- This recipe can easily be made gluten-free by substituting the whole wheat flour with a gluten-free 1:1 flour blend or tapioca flour.
- Use low sodium chicken broth and room temperature milk for a balanced savory flavor and smooth sauce consistency.
- Feel free to swap regular milk with nondairy alternatives like almond or oat milk if preferred.
- Allow the dish to cool after baking to prevent burns and to help the pot pie firm up.
- You can add other vegetables like mushrooms or green beans based on preference.
