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Crustless Chicken Pot Pie

A comforting and creamy chicken pot pie made without an elaborate crust, perfect for quick weeknight dinners or cozy family meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 1 tbsp Butter Opt for unsalted if you can to control salt levels.
  • 1 small Yellow Onion, chopped Shallots can be substituted.
  • 2 large Carrots, sliced into coins Frozen varieties can also be used.
  • 2 large sticks Celery, sliced Omit if necessary.
  • 3 cloves Garlic, minced Garlic powder works in a pinch.
Thickening Agent
  • ⅓ cup Whole Wheat Flour Use cornstarch for gluten-free.
Liquid Ingredients
  • 4 cups Low-Sodium Chicken Stock Vegetable broth works well too.
  • 1 cup Milk Any variety; almond or oat milk can be used for dairy-free.
Vegetables
  • 1½ cups Sweet Potatoes, cubed Yukon potatoes are a great alternative.
  • 1 cup Frozen Peas Fresh peas can be used if available.
  • 2–4 cups Baby Spinach, chopped, optional Adds nutrition and color; leave it out if preferred.
Seasonings and Protein
  • 1 tsp Salt Always season to taste.
  • ½ tsp Ground Black Pepper Fresh ground is best.
  • 1–2 tbsp Fresh Thyme Can substitute oregano or basil.
  • 3–4 cups Cooked Shredded Chicken Leftovers from roast chicken are perfect.
  • ¼ cup Fresh Parsley, finely chopped Cilantro can be substituted if desired.

Method
 

Preparation
  1. In a large Dutch oven or pot, heat butter over medium-low heat.
  2. When melted, add chopped onion, carrots, and celery; cook for 6-8 minutes until soft and wilted, stirring every minute.
  3. In the last 30 seconds, add minced garlic and stir to combine.
  4. Add flour and mix until all vegetables are coated; let it cook for 1 minute.
Cooking
  1. Stir in chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Bring everything to a boil.
  2. Reduce the heat, allowing it to simmer for 15-20 minutes until potatoes are fork-tender. Stir every 4 minutes to avoid sticking.
  3. Finally, fold in the shredded chicken, frozen peas, parsley, and optional spinach. Let simmer for 5 more minutes.
  4. Taste test, adjust seasoning as needed, and serve warm with your favorite bread or biscuit.

Notes

If stress is part of dinner time, consider prepping ingredients earlier in the day. Store leftovers in an airtight container in the refrigerator for up to three days. Can freeze, let cool completely before transferring to freezer-safe containers.