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Crustless Chicken Pot Pie

A quick and easy comfort food recipe that combines succulent chicken, vibrant veggies, and creamy goodness, without the hassle of making a pie crust.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Olive Oil Substitute canola oil for a neutral taste.
  • 2 cups Chicken Breasts, diced Thighs can be used for extra flavor.
  • 1 medium Onion, diced Shallots can serve as an alternative.
  • 2 cloves Garlic, minced Feel free to omit or reduce for sensitivity.
  • 2 large Carrots, diced Parsnips are a lovely alternative.
  • 2 stalks Celery, diced Swap with fennel for a distinct twist.
  • 1 teaspoon Salt Essential for flavor balancing.
  • 1/2 teaspoon Black Pepper Season to your preference.
  • 1 tablespoon Dried Parsley Fresh herbs can be more aromatic.
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Basil
  • 1/4 cup Whole Wheat Flour Use gluten-free flour for dietary restrictions.
  • 2 cups Low Sodium Chicken Broth Vegetable broth for a lighter touch.
  • 1/2 cup Milk Any dairy or non-dairy milk will do.
  • 1/2 cup Peas, frozen Frozen varieties work just as well.
  • 1/2 cup Corn, frozen Frozen varieties work just as well.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat olive oil and sauté diced onion and minced garlic until fragrant.
  3. In a large bowl, combine chicken, sautéed onion, garlic, carrots, celery, salt, pepper, parsley, rosemary, thyme, basil, flour, chicken broth, milk, peas, and corn. Mix until well combined.
Cooking
  1. Pour mixture into a greased baking dish.
  2. Bake for 35-40 minutes until golden brown and set.
  3. Cool for 10 minutes before serving.

Notes

Serve hot with a fresh herb garnish. Leftovers taste even better the next day! Can be frozen for up to 3 months.