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To create a delicious crustless chicken pot pie, you need: - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces - 1 cup carrots, diced into small cubes - 1 cup celery, diced finely - 1 cup frozen peas, no need to thaw - 1 medium onion, chopped into small pieces - 2 garlic cloves, minced thoroughly - 1 teaspoon dried thyme, or 1 tablespoon fresh thyme, if available - 1 teaspoon dried rosemary, or 1 tablespoon fresh rosemary, if preferred - 2 cups low-sodium chicken broth, preferably homemade or store-bought - 1 cup unsweetened almond milk, or any milk of your choice - 3 tablespoons cornstarch mixed with 3 tablespoons cold water (to form a slurry) - Salt and freshly ground black pepper to taste - 2 tablespoons extra-virgin olive oil These ingredients blend to form a rich and comforting dish. You can make a few swaps to boost healthiness: - Use skinless turkey instead of chicken for a leaner option. - Replace almond milk with low-fat milk for fewer calories. - Opt for whole wheat flour instead of cornstarch for a more wholesome thickener. These changes keep the flavor high while cutting down on calories. Feel free to add a personal touch: - Add a cup of diced potatoes for extra heartiness. - Toss in some fresh spinach for added nutrients and color. - A splash of lemon juice brightens the dish and adds zest. These add-ins make your meal more exciting and nutritious. {{ingredient_image_2}} To start, gather all your ingredients. This makes cooking smooth and easy. You'll need chicken, veggies, and spices. 1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This helps your dish cook evenly. 2. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 pound of diced chicken breast. Sauté it for 5-7 minutes until golden and cooked through. Remove the chicken and set it aside. 3. Sauté the Vegetables: In the same skillet, add chopped onions, diced carrots, and celery. Cook for about 5 minutes until they soften. Add 2 minced garlic cloves and cook for another minute until you smell the garlic. While the chicken cooks, it's key to keep the heat steady. Sautéing the vegetables brings out their flavors. Here’s the order to follow: - Start with onions, carrots, and celery. - Add garlic last, so it doesn’t burn. This method keeps the dish bright and fresh. Now it’s time to bring everything together: 1. Add Herbs and Spices: Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Season with salt and black pepper to taste. Stir well to mix the flavors. 2. Combine Ingredients: Return the cooked chicken to the skillet. Toss in 1 cup of frozen peas. Pour in 2 cups of low-sodium chicken broth and 1 cup of almond milk. Stir gently and bring it all to a simmer. 3. Thicken the Mixture: Gradually add a cornstarch slurry made from 3 tablespoons of cornstarch mixed with 3 tablespoons of cold water. Stir continuously to prevent lumps. Cook for 2-3 minutes until the sauce thickens. 4. Transfer to Baking Dish: Pour the mixture into a greased 9-inch pie dish. Spread it evenly. 5. Bake to Perfection: Bake for 25-30 minutes until it's bubbling and the top is golden brown. Let it rest for a few minutes before serving. Enjoy the warm comfort of this hearty dish! To boost the taste of your crustless chicken pot pie, consider using fresh herbs. Fresh thyme and rosemary add a lovely aroma. Adding a squeeze of lemon juice brightens the dish. You can also sprinkle some smoked paprika for an extra layer of flavor. A dash of hot sauce can give it a fun kick. You can prep this dish ahead of time. Cook the chicken and veggies, then cool them. Store in an airtight container for up to two days. When you’re ready, add the broth and milk, then bake. For freezing, allow the pie to cool completely. Wrap it well in foil and place it in the freezer. Defrost it in the fridge overnight before baking. Serve your pot pie with a side salad for added crunch. A simple green salad with vinaigrette works well. You could also pair it with whole-grain bread for a heartier meal. If you want something warm, serve it with roasted vegetables. Adding a sprinkle of fresh parsley on top makes it look nice and bright. Pro Tips Choose Fresh Ingredients: Using fresh vegetables and herbs enhances the flavor and nutrition of your dish. Opt for seasonal produce whenever possible. Customize Your Proteins: Feel free to substitute the chicken with turkey or even a plant-based protein for a healthier or vegetarian option. Adjust Seasoning to Taste: Always taste your mixture before baking. Adjust the seasoning with more salt, pepper, or herbs to suit your palate. Leftover Storage: This pot pie can be stored in the refrigerator for up to 3 days. Reheat in the oven for the best texture or microwave for convenience. {{image_4}} You can easily make a vegetarian crustless pot pie. Start by leaving out the chicken. Replace it with 1 lb of cooked mushrooms or lentils. Use the same veggies: carrots, celery, and peas. For broth, use vegetable broth instead of chicken broth. This keeps all the flavors you love, but makes it meat-free. To adapt this dish for gluten-free diets, simply swap out the cornstarch for a gluten-free thickener. Options like arrowroot powder or tapioca starch work well. Ensure your broth and any milk alternatives are also gluten-free. This version tastes just as good and keeps everyone happy. If chicken isn’t your favorite, you can try other proteins. Turkey works great for a leaner option. For a twist, consider using shredded beef or even tofu. Each protein brings a new flavor to the dish. Just make sure to cook them properly before adding them to the pot pie mix. Enjoy experimenting! You can store leftover crustless chicken pot pie in the fridge. Place it in an airtight container. It will stay fresh for about 3 to 4 days. Make sure the pie has cooled down before sealing it. This helps keep the flavors intact. If you want to freeze this dish, use a freezer-safe container. Let the pie cool completely first. Cover it tightly to avoid freezer burn. It can last for up to 2 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. To reheat, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the pie in an oven-safe dish and cover with foil. Bake for about 20-25 minutes. If using a microwave, heat in short bursts of 1-2 minutes. Stir and check if it's hot throughout before serving. This helps keep it moist and tasty. Yes, you can use any milk you like. I often use whole milk or oat milk. Almond milk works well too. Just make sure it is unsweetened. This keeps the flavors balanced. To make this recipe dairy-free, use almond milk or coconut milk. Both options add creaminess without dairy. You can also skip the cheese if you want. Adding nutritional yeast can boost flavor. Some great sides include a fresh salad or roasted veggies. Whole-grain bread makes a nice addition too. You could also serve it with steamed green beans or broccoli. These sides add color and nutrients to your meal. This blog post covered how to make a healthy crustless chicken pot pie. We explored key ingredients, healthier swaps, and tasty add-ins. I shared easy step-by-step cooking instructions and helpful tips, like flavor boosts and storage ideas. You can personalize it with different proteins or make a vegetarian version. Remember, good meals can fit in a busy life. Enjoy your cooking and feel free to experiment with your favorite flavors!

Crustless Chicken Pot Pie Delight

A comforting and hearty chicken pot pie without the crust, packed with vegetables and flavor.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 cup carrots, diced into small cubes
  • 1 cup celery, diced finely
  • 1 cup frozen peas, no need to thaw
  • 1 medium onion, chopped into small pieces
  • 2 cloves garlic, minced thoroughly
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh thyme, if available
  • 1 teaspoon dried rosemary
  • 1 tablespoon fresh rosemary, if preferred
  • 2 cups low-sodium chicken broth
  • 1 cup unsweetened almond milk
  • 3 tablespoons cornstarch mixed with 3 tablespoons cold water
  • to taste salt
  • to taste freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

Instructions
 

  • Begin by preheating your oven to 375°F (190°C) to ensure it's hot when your dish is ready to bake.
  • In a large skillet, heat the olive oil over medium heat. Add the diced chicken to the skillet and sauté until the chicken is golden brown and fully cooked, approximately 5-7 minutes. Once done, remove the chicken from the skillet and set it aside on a plate.
  • Utilizing the same skillet, add the chopped onions, diced carrots, and celery. Sauté for about 5 minutes, or until the vegetables are tender. Add the minced garlic and continue to cook for another minute until fragrant.
  • Sprinkle in the dried thyme, dried rosemary, salt, and pepper. Stir thoroughly to ensure the herbs infuse their flavors into the vegetables.
  • Return the cooked chicken to the skillet with the vegetables. Toss in the frozen peas, followed by pouring in the chicken broth and almond milk. Gently stir everything together, then bring the mixture to a gentle simmer over medium heat.
  • Gradually incorporate the cornstarch slurry, stirring continuously to avoid lumps. Continue cooking for an additional 2-3 minutes, or until the mixture thickens to your desired consistency.
  • Carefully pour the chicken and vegetable blend into a greased 9-inch pie dish or a suitable casserole dish, spreading it out evenly.
  • Place the dish into the preheated oven and let it bake for 25-30 minutes, or until the mixture is bubbling and the top is golden brown.
  • Allow the pot pie to rest for a few minutes after removing from the oven before serving to enhance flavor and comfort.

Notes

For an appealing presentation, serve in individual bowls garnished with parsley.
Keyword chicken, comfort food, pot pie