This crustless chicken pot pie is a warm hug in a bowl! Packed with tender chicken, veggies, and a creamy sauce, it’s simple and oh-so-satisfying.
Who needs crust when you have all that goodness inside? I love making this on chilly evenings—it warms me up like a cozy blanket! 🥣
With just a few steps to whip it up, this dish is perfect for busy days. You can enjoy it fresh or save some for later—easy peasy!
Key Ingredients & Substitutions
Cooked Chicken: Use cooked chicken breast for a lean option. Rotisserie chicken is a great shortcut, and you can use leftovers too! If you prefer a vegetarian version, chickpeas or tofu can be substituted.
Carrots and Celery: Fresh carrots and celery add crunch. If you don’t have them, frozen mixed vegetables work well too! Just toss them in straight from the freezer.
Onion and Garlic: These build flavor for your dish. If you’re short on fresh onions, onion powder can be a quick stand-in. Garlic powder works if fresh garlic isn’t available.
Almond Milk: Unsweetened almond milk keeps it light, but any milk like soy, oat, or regular dairy works too! I personally like using oat milk for its creaminess.
Whole Wheat Flour: It adds extra fiber, but if you need a gluten-free option, try gluten-free flour blends or cornstarch for thickening.
What’s the Best Way to Ensure a Creamy Filling?
To get the perfect creamy filling, pay special attention when you add the chicken broth and almond milk. Start by whisking in the liquids gradually while stirring, so you avoid lumps. This will make your sauce smooth and luscious!
- Cook the flour with the onions and garlic for a minute to eliminate raw taste.
- Whisk constantly as you add liquids to keep everything nice and combined.
- If your sauce looks too thick, add a splash more broth to loosen it up—trust me, it makes a difference!
Easy Healthy Crustless Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken breast, diced or shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup unsweetened almond milk (or any milk of choice)
- 1/3 cup whole wheat flour (or all-purpose flour)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
For Garnish (Optional):
- Fresh parsley
How Much Time Will You Need?
This delicious crustless chicken pot pie takes about 15 minutes to prepare. You’ll need about 25-30 minutes of baking time. Altogether, you’ll be enjoying this hearty meal in about 45 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 375°F (190°C). This way, it’s ready to go when you finish prepping your filling!
2. Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the diced onions and minced garlic, and sauté them for about 3-4 minutes, until the onions are translucent and fragrant. Your kitchen will smell amazing!
3. Cook the Vegetables
Next, add the diced carrots and celery to the skillet. Cook these for another 5 minutes, stirring occasionally, until they begin to soften. This adds some great flavor to your pie.
4. Create the Sauce Base
Now, stir in the whole wheat flour and cook for 1-2 minutes. This helps to take away the raw flour taste. Gradually whisk in the chicken broth and almond milk. Keep stirring to prevent lumps from forming—this will make a smooth, creamy filling.
5. Seasoning Time!
Add in the dried thyme, rosemary, salt, and pepper. Continue cooking this mixture while stirring for about 5-7 minutes, until it thickens nicely. Keep an eye on it, and don’t be afraid to taste and adjust the seasoning!
6. Combine and Bake
Stir in the cooked chicken and frozen peas, mixing them well with the creamy sauce. Transfer this mixture into a greased baking dish. Bake uncovered for 25-30 minutes, or until the top is bubbly and golden brown.
7. Serve and Enjoy
Once it’s done, let your crustless chicken pot pie cool for a few minutes before serving. You can sprinkle some fresh parsley on top if you like! Enjoy your warm and comforting meal!
This recipe is not only healthy but also filled with comforting flavors that will surely satisfy your cravings. Dive in and savor every bite!
Frequently Asked Questions (FAQ)
Can I Use Leftover Cooked Chicken for This Recipe?
Absolutely! Leftover cooked chicken is perfect for this pot pie. Just make sure it’s shredded or diced into small pieces for even distribution in the filling. This is a great way to reuse leftovers and save time!
Is There a Gluten-Free Option for This Recipe?
Yes! You can easily make this chicken pot pie gluten-free by substituting the whole wheat flour with a gluten-free flour blend or cornstarch for the thickening. Just follow the same steps, and you’ll have a delicious, gluten-free version!
How Do I Store Leftovers?
Store any leftover pot pie in an airtight container in the fridge for up to 3 days. When you’re ready to eat, simply reheat in the microwave or oven until warmed through. If reheating in the oven, cover it with foil to keep it from drying out.
Can I Add Other Vegetables?
Definitely! Feel free to get creative with the veggies. You can add bell peppers, green beans, or corn. Just make sure to chop them into small pieces so they cook evenly and blend well with the filling.
