This Easy Crustless Chicken Pot Pie is a warm and cozy dish that you’ll love! It’s packed with tender chicken, colorful veggies, and creamy goodness without the fuss of a crust.
You can whip it up in no time—perfect for busy nights! I enjoy serving it with some fluffy bread for dipping. Who doesn’t love a warm hug in a bowl? 😊
Key Ingredients & Substitutions
Cooked Chicken: Use shredded rotisserie chicken for convenience, but any leftover chicken works well here. If you’re vegetarian, feel free to replace it with chickpeas or a mix of hearty vegetables.
Veggies: Carrots and peas are classic choices, but you can use other veggies like green beans or corn. Fresh or frozen works perfectly, just adjust cooking times accordingly!
Butter and Flour: These help create the creamy base. If you’re dairy-free, use coconut oil or a plant-based butter and cornstarch instead of flour for a gluten-free option.
Milk: Whole milk gives a rich flavor, but you can substitute with almond, soy, or oat milk to keep it dairy-free.
How Do You Make a Creamy Filling Without a Crust?
The key to the creamy filling lies in making a roux. Here’s how to do it step-by-step:
- Melt the butter in a skillet over medium heat, then add the chopped onions and garlic. Sauté until they’re soft.
- Sprinkle the flour on top and cook for 1-2 minutes while stirring. This helps eliminate any raw flour taste.
- Gradually whisk in chicken broth and milk to avoid lumps. Keep stirring until it thickens—this usually takes about 3-5 minutes.
This technique gives you a velvety smooth filling that’s rich and comforting! Take your time with it, and you’ll have a filling that everyone will rave about.
Easy Crustless Chicken Pot Pie
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (optional)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional for topping)
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prepare and 30 minutes to cook, for a total of about 40 minutes from start to finish. It’s perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your pot pie gets a nice golden top when it’s baking.
2. Cook the Vegetables:
In a large skillet or saucepan, melt the butter over medium heat. Once it’s melted, add the chopped onion, garlic, diced carrots, and celery. Cook these until the vegetables are soft, about 5-7 minutes. Stir them occasionally so they don’t stick.
3. Create the Roux:
Next, sprinkle the flour over the softened vegetables. Stir continuously for about 1-2 minutes to form a roux, which helps to thicken your filling.
4. Make it Creamy:
Gradually whisk in the chicken broth and milk, continuing to stir. You’ll want to mix until the mixture thickens, which should take around 3-5 minutes.
5. Add Chicken and Seasoning:
Now, it’s time to add the shredded chicken and frozen peas to the skillet. Stir in the thyme and optional rosemary, and season with salt and pepper to taste. Mix everything together well.
6. Transfer to Baking Dish:
Pour the chicken mixture into a greased 8×8-inch baking dish. Make sure it’s evenly distributed.
7. Add Cheese (Optional):
If you’d like, you can sprinkle the grated Parmesan cheese on top for an extra cheesy finish!
8. Bake:
Bake the dish uncovered for 25-30 minutes, or until the top is bubbly and golden. Your kitchen will smell amazing!
9. Serve and Enjoy:
Once it’s baked, let the pot pie rest for a few minutes before serving. This comforting dish is perfect on its own or served with a slice of crusty bread. Enjoy your crustless chicken pot pie!
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey works great in this recipe. Just shred or dice it and substitute it for the cooked chicken. It’s a delicious way to use up holiday leftovers!
Is It Possible to Freeze Leftovers?
Yes! You can freeze any leftover crustless chicken pot pie in an airtight container or freezer-safe bag for up to 3 months. To reheat, simply thaw in the fridge overnight and bake at 350°F (175°C) until heated through, about 20-25 minutes.
Can I Add More Vegetables?
Definitely! Feel free to add more veggies such as bell peppers, corn, or green beans. Just chop them to roughly the same size as the carrots for even cooking. You can also use leftover cooked vegetables if you have them on hand!
What Should I Serve with Crustless Chicken Pot Pie?
This dish is quite filling on its own, but you can serve it with a side salad for some freshness or some crusty bread to soak up the creamy sauce. It pairs perfectly with a light, colorful vegetable side!
