Crustless Chicken Pot Pie

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 337kcal

Author: Lauren

If you love the hearty, comforting flavors of chicken pot pie but want a lighter, quicker option, this Crustless Chicken Pot Pie is the perfect solution. This dish has all the creamy, savory goodness of the classic recipe—tender chicken, vibrant veggies, and a rich, flavorful sauce—without the fuss of a crust.

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Ingredients

3 Tbsp unsalted butter (42g)
1 medium yellow onion (170g) finely chopped
3 garlic cloves minced
1 tsp Italian seasoning
12 oz. frozen peas & diced carrots (340g)
1/4 cup all-purpose flour (28g)
2 cups chicken broth (480g)
3/4 cup whole milk (180g)
Salt and black pepper to taste
12oz/3 cups shredded cooked or rotisserie chicken

Instructions

Heat butter over medium heat in a deep pan or dutch oven. Add the onions and garlic. Cook, stirring occasionally, until onions are tender.
Stir in the Italian seasoning and peas and carrots. Saute for another 2-3 minutes.
Sprinkle the flour over top, stir the veggies around to evenly coat. Pour in the chicken broth and milk. Season with salt and pepper to taste. Bring to a boil, then reduce heat to medium-low and simmer, stirring frequently for about 6-8 minutes or until thickened.
Stir in chicken and simmer until heated through. Serve hot with parsley or panko breadcrumbs sprinkled overtop if desired and enjoy!

Notes

Store leftover chicken pot pie in an airtight container in the fridge for 3-4 days.

To freeze, allow chicken pie to cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat chicken pie filling in the microwave or on the stovetop.

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