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
Scale
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.
