Crustless Chicken Pot Pie
This one-pot, 20-minute crustless chicken pot pie is creamy comfort food, perfect for serving over mashed potatoes, pasta, or rice.
Ingredients
- 3 Tbsp unsalted butter
- 1 cup finely chopped yellow onions
- 2 thinly sliced shallots
- 3 garlic cloves
- 3 cups frozen stir fry vegetables
- 1 thyme sprig remove from stalk
- 1-2 tsp dried dill
- 3 tbsp all-purpose flour, or gluten free flour
- 2 ½ cups chicken broth or as needed
- Salt and pepper to taste
- ½ tsp red pepper flakes
- 4 cups shredded chicken
- 1 bay leaf
- ½ cup half and half, or whipping cream
Equipment
Instructions
- Melt the butter in a Dutch oven over medium heat, then add the prepared onions, shallots, and garlic, sautéing until soft and fragrant.
- Add the frozen stir fry vegetables, thyme, and dill, cooking for about 5 minutes to lightly sauté them.
- Sprinkle the flour over the veggies and gently mix.
- Pour in the chicken broth, stirring until the sauce starts to thicken.
- Add the seasonings, shredded chicken, and bay leaf, stirring gently.
- Stir in the half and half and simmer on medium-low heat for 8 to 10 minutes.
- Remove the bay leaf and adjust the seasoning, if needed, before serving as a thick soup, over rice, mashed potatoes, or cauliflower rice.
Optional serving:
- Serve over mashed potatoes, pasta, or rice.
Notes
Sandy’s tips and substitutions:
- Storage: Store leftover crustless chicken pot pie in an airtight container in the fridge for up to 5-7 days. Reheat in a pot over medium heat until warm. You can add a splash of broth or milk to the leftover mixture as it reheats since it would have naturally thickened in the fridge.
- Freezer: Once completely cool, store the creamy filling in the freezer for up to 3 months, either in an airtight container or individual portions in freezer-safe bags. Thaw overnight in the fridge and reheat to serve.
- Make-ahead: Cook and store the creamy filling a day ahead, leaving only the rice, mashed potato, or pasta to prepare for serving with the reheated mixture for an easy dinner.
- Adjust the liquid: Add extra broth or half and half if the sauce is too thick. Adjust seasoning as needed.
- Large pot: A Dutch oven works the best when making this no-crust chicken pot pie, but you can use a regular large pot too. Just make sure that the pot you use is big enough to hold all of the ingredients comfortably for even cooking and no spilling over.
Nutrition Facts
Calories: 389kcal, Carbohydrates: 24g, Protein: 34g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 113mg, Sodium: 592mg, Potassium: 612mg, Fiber: 5g, Sugar: 3g, Vitamin A: 5962IU, Vitamin C: 15mg, Calcium: 89mg, Iron: 3mg