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Crustless Chicken Pot Pie

A comforting, savory dish featuring tender chicken, hearty vegetables, and a creamy texture, this Crustless Chicken Pot Pie is an easy and satisfying meal for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Base
  • 1 tbsp butter Unsalted works best for flavor control
  • 1 small yellow onion, chopped Aromatic and sweet, it gives the base a lovely depth.
  • 2 large carrots, sliced into coins Add a touch of sweetness and vibrant color.
  • 2 large celery sticks, sliced Providing a refreshing crunch and slight bitterness for balance.
  • 3 large garlic cloves, minced Fragrant and savory, enhancing the overall flavor.
  • ⅓ cup whole wheat flour or all-purpose flour Gluten-free flour if needed; thickens the mixture beautifully.
  • 4 cups low-sodium chicken stock Rich, savory broth that deepens the flavor profile.
  • 1 cup milk Skim, 2%, or whole will work; creates a creamy consistency.
  • 1 ½ cups sweet potatoes, cut into cubes Their natural sweetness pairs perfectly with savory notes.
  • 1 tsp salt Essential for bringing out the flavors.
  • ½ tsp ground black pepper Adding a subtle kick that enhances the dish.
  • 1 tbsp fresh thyme Earthy flavor complements the chicken and vegetables.
For the Filling
  • 3 cups cooked shredded chicken Rotisserie chicken works wonders here for convenience.
  • 1 cup frozen peas Provides a pop of color and sweetness.
  • ¼ cup fresh parsley, finely chopped For a lovely fresh finish.
  • 2 - 4 cups baby spinach, chopped (optional) Adds nutritional value and beautiful green hue.

Method
 

Preparation
  1. In a large Dutch oven or pot, heat the butter over medium-low heat until melted and bubbly.
  2. Add the chopped onion, carrots, and celery; cook for 6-8 minutes until soft and fragrant. Add minced garlic in the last 30 seconds.
  3. Add the flour to coat the vegetables and let it cook for one minute to remove raw flour taste.
  4. Pour in the chicken stock and milk, followed by the sweet potatoes, salt, black pepper, and thyme. Stir and bring to a boil.
  5. Reduce heat to a simmer and cook for 15-20 minutes until sweet potatoes are fork-tender, stirring every 4 minutes to avoid sticking.
  6. Add in the cooked shredded chicken, frozen peas, parsley, and optionally spinach; simmer for another 5 minutes.
  7. Taste and adjust seasoning as necessary.
  8. Remove from heat and serve warm.

Notes

For extra flavor, consider adding paprika or cayenne. For creaminess, add a dollop of sour cream or Greek yogurt before serving. To thicken, let it simmer longer after adding chicken and peas. Using a mix of fresh and frozen vegetables can save time while providing delicious flavors and nutrients.