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Crustless Chicken Pot Pie Recipe

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4.2 from 12 reviews

This Crustless Chicken Pot Pie is a comforting, hearty stew-like dish filled with tender shredded chicken, sweet potatoes, fresh vegetables, and a creamy, flavorful sauce made from butter, flour, and chicken stock. Cooked entirely on the stovetop, it eliminates the need for a traditional pie crust while still delivering all the taste and warmth of the classic favorite. Perfect for a quick, nutritious dinner that’s ready in about 30 minutes and serves 6.

Ingredients

Vegetables and Aromatics

  • 1 small yellow onion, chopped
  • 2 large carrots, sliced into coins
  • 2 large celery sticks, sliced (about ½ cup)
  • 3 large garlic cloves, minced
  • 1 ½ cups sweet potatoes (1 medium) or Yukon potatoes (~1 lb), cut into small bite-sized cubes
  • 1 cup frozen peas
  • 2 – 4 cups baby spinach, chopped (optional)
  • ¼ cup fresh parsley, finely chopped

Dairy and Fats

  • 1 – 2 tbsp unsalted butter
  • 1 cup milk (skim, 2%, or whole milk)

Protein

  • 3 – 4 cups cooked shredded chicken (rotisserie chicken recommended)

Pantry Items

  • ⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed)
  • 4 cups low-sodium chicken stock
  • 1 tsp salt (plus more to taste)
  • ½ tsp ground black pepper (plus more to taste)
  • 1 – 2 tbsp fresh thyme or 1 tsp dried thyme

Instructions

  1. Sauté Vegetables: In a large dutch oven or pot, heat butter over medium-low heat until melted. Add chopped onion, carrots, and celery. Cook for 6-8 minutes, stirring every minute or so, until the vegetables are soft and wilted. In the final 30 seconds, add minced garlic and stir to combine.
  2. Add Flour: Sprinkle the flour over the vegetables and stir well to coat everything evenly. Let it cook for 1 minute to remove the raw flour taste.
  3. Add Liquids and Potatoes: Pour in the chicken stock and milk, then add the cubed sweet or Yukon potatoes. Season with salt, pepper, and thyme. Stir well, bring the mixture to a boil, then reduce heat to simmer. Cook for 15-20 minutes, stirring every 4 minutes, until the potatoes are fork-tender.
  4. Add Chicken and Greens: Stir in the cooked shredded chicken, frozen peas, parsley, and optional baby spinach. Let everything simmer together for another 5 minutes to heat through and meld the flavors.
  5. Adjust Seasoning and Serve: Carefully taste and adjust salt and pepper to your preference. Remove from heat and serve hot with a side of homemade biscuits, garlic bread, or toasted buttered bread for a complete meal.

Notes

  • Use rotisserie chicken for a quick and easy protein addition.
  • Choose sweet potatoes for a touch of natural sweetness or Yukon potatoes for a creamier texture.
  • Gluten-free flour can be substituted if gluten is a concern.
  • Baby spinach is optional but adds a nice fresh green element and boosts nutrition.
  • Serve with biscuits or toasted bread to make the dish more filling.

Find it online: http://bitezly.com/crustless-chicken-pot-pie-recipe/