Crustless Chicken Pot Pie: A Delicious and Easy Recipe

Crustless Chicken Pot Pie: the ultimate comfort food reimagined! Imagine all the creamy, savory goodness of a classic chicken pot pie, but without the fuss of making (or buying!) a crust. This recipe delivers that warm, homey feeling straight to your bowl, and trust me, you won’t miss the pastry one bit.

Chicken pot pie, in its traditional form, has roots stretching back to ancient Greece, where pies were often filled with meats and vegetables. Over centuries, the dish evolved, finding its way into kitchens across Europe and eventually becoming a beloved staple in American cuisine. But let’s be honest, sometimes we crave that comforting flavor without the extra carbs and effort. That’s where our Crustless Chicken Pot Pie shines!

People adore chicken pot pie for its rich, creamy sauce, tender chicken, and medley of perfectly cooked vegetables. It’s a symphony of textures and flavors that evokes feelings of warmth and nostalgia. This crustless version captures all of that magic, offering a lighter, quicker, and equally satisfying experience. It’s perfect for busy weeknights, those watching their carb intake, or anyone who simply wants a delicious and comforting meal without the extra work. Get ready to savor every spoonful of this delightful dish!

this Recipe

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• For the Vegetables:
• 1 tablespoon butter
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup sliced mushrooms (optional)
• For the Sauce:
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 cup chopped fresh parsley (optional, for garnish)
• Optional Toppings:
• Shredded cheddar cheese
• Everything bagel seasoning

Preparing the Chicken

Okay, let’s get started! First, we’re going to prep our chicken. This is a super important step because well-seasoned chicken makes all the difference in the final flavor of our pot pie.

1. Season the Chicken: In a large bowl, combine the cubed chicken breasts with olive oil, salt, pepper, garlic powder, and dried thyme. Make sure every piece of chicken is nicely coated with the seasonings. I like to use my hands to really massage the flavors in there.
2. Cook the Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until it’s browned on all sides and cooked through. This usually takes about 5-7 minutes, depending on the size of your chicken cubes. Be careful not to overcrowd the pan; you might need to cook the chicken in batches to ensure even browning. Overcrowding will steam the chicken instead of browning it.
3. Set Aside: Once the chicken is cooked, remove it from the skillet and set it aside in a bowl. We’ll add it back in later.

Sautéing the Vegetables

Next up, let’s get those veggies nice and tender. This step adds so much depth of flavor to our pot pie. Don’t skip it!

1. Sauté the Aromatics: In the same skillet or Dutch oven (no need to wash it!), melt 1 tablespoon of butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. The onions should be translucent and the carrots should be slightly tender.
2. Add Mushrooms (Optional): If you’re using mushrooms, add them to the skillet along with the other vegetables. Cook for another 3-5 minutes, until the mushrooms are softened and have released their moisture.
3. Incorporate Frozen Vegetables: Stir in the frozen peas and corn. Cook for another 2-3 minutes, just until they are heated through. We don’t want them to get mushy.
4. Remove from Heat: Once the vegetables are tender, remove the skillet from the heat and set aside.

Making the Creamy Sauce

Now for the star of the show – the creamy, dreamy sauce that brings everything together. This is where the magic happens!

1. Melt the Butter: In a separate saucepan, melt 4 tablespoons of butter over medium heat.
2. Make a Roux: Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken our sauce. Be sure to cook it long enough to get rid of the raw flour taste, but don’t let it burn!
3. Whisk in Chicken Broth: Gradually whisk in the chicken broth, about 1/2 cup at a time, making sure to smooth out any lumps before adding more. Continue whisking until all the chicken broth is incorporated and the sauce is smooth.
4. Simmer and Thicken: Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally, until it has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
5. Add Cream and Seasonings: Stir in the heavy cream, salt, pepper, dried thyme, and dried rosemary. Taste and adjust the seasonings as needed. I like to add a little extra salt and pepper to really bring out the flavors.
6. Incorporate Vegetables and Chicken: Add the sautéed vegetables and cooked chicken to the sauce. Stir gently to combine, making sure everything is evenly coated.

Baking the Crustless Pot Pie

Almost there! Now it’s time to bake our delicious crustless pot pie. This is the final step that brings all the flavors together.

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Baking Dish: Grease a 9×13 inch baking dish or a similar-sized casserole dish with butter or cooking spray.
3. Pour Mixture into Dish: Pour the chicken and vegetable mixture into the prepared baking dish, spreading it evenly.
4. Add Optional Toppings: If you’re using shredded cheddar cheese or everything bagel seasoning, sprinkle it evenly over the top of the pot pie. This adds a nice cheesy or savory crust-like element.
5. Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbly.
6. Let it Rest: Remove the pot pie from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.
7. Garnish and Serve: Garnish with chopped fresh parsley, if desired. Serve hot and enjoy! This is fantastic on its own, or you can serve it with a side salad or some crusty bread for dipping.

Conclusion:

This Crustless Chicken Pot Pie isn’t just another recipe; it’s a warm hug on a plate, a comforting classic reimagined for the modern kitchen. If you’re looking for a dish that’s both incredibly satisfying and surprisingly easy to make, then trust me, you absolutely have to try this one. It’s the perfect weeknight meal, a delightful potluck contribution, or even a cozy weekend dinner. The creamy, flavorful filling, packed with tender chicken and vibrant vegetables, will have everyone coming back for seconds (and maybe even thirds!).

What makes this recipe a must-try? First, the absence of a crust significantly cuts down on prep time and effort. No more wrestling with finicky pastry or worrying about a soggy bottom! This makes it a fantastic option for busy individuals or those who simply prefer a lighter, less carb-heavy version of the traditional pot pie. Second, the flavor profile is simply outstanding. The combination of herbs, spices, and creamy sauce creates a symphony of tastes that will tantalize your taste buds. And third, it’s incredibly versatile!

Speaking of versatility, let’s talk serving suggestions and variations. I personally love serving this Crustless Chicken Pot Pie with a side of crusty bread for dipping into the delicious sauce. A simple green salad also complements the richness of the pot pie beautifully. For a heartier meal, consider adding a dollop of mashed potatoes or a scoop of rice on top.

But the fun doesn’t stop there! Feel free to experiment with different vegetables. Mushrooms, sweet potatoes, or even green beans would be fantastic additions. If you’re feeling adventurous, try adding a pinch of red pepper flakes for a subtle kick. For those who prefer a different protein, turkey or even leftover rotisserie chicken would work wonderfully. You can also easily adapt this recipe to be vegetarian by substituting the chicken with chickpeas or lentils and using vegetable broth.

Another variation I’ve tried and absolutely loved is adding a sprinkle of shredded cheese on top during the last few minutes of baking. Cheddar, Gruyere, or even Parmesan would all be delicious choices. It adds a lovely golden crust and an extra layer of flavor.

Don’t be afraid to make this recipe your own! That’s the beauty of cooking, after all. It’s all about experimenting and finding what works best for you and your family.

I truly believe that this Crustless Chicken Pot Pie will become a staple in your recipe repertoire. It’s a crowd-pleaser, a time-saver, and a guaranteed way to bring a smile to everyone’s face.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the ultimate comfort food. I’m confident that you’ll love this recipe as much as I do.

And most importantly, I’d love to hear about your experience! Once you’ve tried this recipe, please come back and share your thoughts in the comments below. Let me know what variations you tried, what you served it with, and how much your family enjoyed it. Your feedback is invaluable and helps me continue to create delicious and easy-to-follow recipes for you. Happy cooking!