Description
This Crustless Chicken Pot Pie is a comforting, healthy, and easy-to-make dish. Packed with tender chicken, vegetables, and a creamy sauce, it’s perfect for a weeknight dinner without the fuss of a crust.
Ingredients
- 1 tablespoon olive oil
- 2 lbs chicken breasts, cubed in ½ inch squares
- ½ cup diced onion
- 1 tablespoon minced garlic (about 3 cloves)
- 2 cups sliced carrots, cut in small circles
- ¾ cup diced celery (about 3 stalks)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 1/3 cup whole wheat flour (or sub GF 1:1 or tapioca flour for gluten free)
- 1 ½ cups low sodium chicken broth
- 1 ½ cups room temperature milk (regular or nondairy)
- 1 ½ cups peas
- 1 ½ cups corn
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Cook chicken until lightly browned and set aside.
- Sauté onion, garlic, carrots, and celery until softened.
- Sprinkle flour over vegetables and stir for 1–2 minutes to form a roux.
- Slowly add chicken broth and milk, stirring constantly until the mixture thickens.
- Add peas, corn, cooked chicken, salt, pepper, parsley, rosemary, thyme, and basil. Mix well.
- Pour mixture into a greased baking dish. Bake uncovered for 25–30 minutes until bubbly and golden on top.
- Serve warm and enjoy!
Notes
- For a dairy-free version, use almond or oat milk.
- Optional: top with gluten-free breadcrumbs for extra texture.
- Leftovers store well in the fridge for 3 days and reheat easily.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American