Easy Chicken Pot Pie
Nothing says comfort like a warm bowl of creamy chicken pot pie, and this Crustless Chicken Pot Pie Recipe delivers all the flavor with none of the fuss. Packed with juicy chicken, colorful vegetables, and a light, creamy sauce, this one-pot wonder is perfect for busy nights or family dinners.
It’s a healthier, faster take on a classic favorite, full of high-protein goodness and heart-healthy ingredients.
Whether you’re meal prepping for the week or serving a cozy dinner, this recipe brings that homemade warmth to your table without needing any crust or pastry.
Quick Recipe Overview
| Prep Time: | 10 minutes |
|---|---|
| Cook Time: | 25 minutes |
| Total Time: | 35 minutes |
| Servings: | 4 (1.5 cup servings) |
| Course: | Main Course |
| Cuisine: | American |
| Difficulty: | Easy |
Why You’ll Love This Recipe
- Light but satisfying: All the comforting flavors of pot pie without the heavy crust.
- Protein-packed: Each serving packs nearly 60 grams of protein, perfect for muscle-building or bariatric-friendly meals.
- One-pot meal: Minimal dishes and cleanup make it a great weeknight option.
- Family favorite: Creamy, colorful, and hearty—kids and adults love it.
- Versatile for meal prep: Perfect for portioning into containers for the week or freezing for later.
Crustless Chicken Pot Pie
- Total Time: 35 minutes
- Yield: 4 servings (1.5 cups each) 1x
Description
This Crustless Chicken Pot Pie Recipe is so easy to make! Loaded with tender chicken and veggies, this one-pot meal is a healthy, protein-packed comfort food perfect for weeknight dinners.
Ingredients
- 1 tablespoon olive oil
- 2 lbs chicken breasts cubed in ½ inch squares
- ½ cup diced onion
- 1 tablespoons minced garlic about 3 cloves
- 2 cups sliced carrots cut in small circles
- ¾ cup diced celery about 3 stalks
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 1/3 cup whole wheat flour can sub GF 1:1 or tapioca flour for gluten free
- 1 ½ cups low sodium chicken broth
- 1 ½ cup room temperature milk regular or nondairy
- 1 ½ cup peas
- 1 ½ cup corn
Instructions
1. In a large pan, heat olive oil over medium high heat. Add cubed chicken to the pot and cook for 10 minutes until lightly browned.
2. Once the chicken has cooked, add onion, garlic, carrots and celery. Sauté for 10 minutes.
3. Add dried spices, flour and chicken broth to the pan. Stir well. Cook for 5 minutes or until the mixture starts to bubble and thicken.
4. Once bubbling, slowly add in room temperature milk, stirring constantly as the mixture continues to thicken.
5. Stir in peas and corn.
6. Serve as is or over cooked rice.
Notes
Be sure to sauté the vegetables first for the best flavor.
Thaw and drain frozen vegetables to prevent mushiness.
Whisk the broth slowly to avoid lumps and bring the filling to a boil before adding milk.
Stir constantly as the mixture thickens.
Storage: Store in an airtight container up to 4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 506
- Sugar: 12g
- Sodium: 555mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0.03g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 59g
- Cholesterol: 150mg
Ingredients
- 1 tablespoon olive oil
- 2 lbs chicken breasts, cubed into ½-inch squares
- ½ cup diced onion
- 1 tablespoon minced garlic (about 3 cloves)
- 2 cups sliced carrots, cut in small circles
- ¾ cup diced celery (about 3 stalks)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ⅓ cup whole wheat flour (can substitute gluten-free 1:1 or tapioca flour)
- 1 ½ cups low sodium chicken broth
- 1 ½ cup room temperature milk (regular or nondairy)
- 1 ½ cup peas
- 1 ½ cup corn
Ingredient Tips Table
| Ingredient | Tip Example |
|---|---|
| Chicken breasts | Cut evenly for quick, uniform cooking. Substitute chicken thighs for a richer flavor. |
| Whole wheat flour | Use gluten-free flour or tapioca flour for dietary preferences. |
| Milk | Room temperature milk blends smoothly into the sauce. |
| Peas & corn | Add at the end to preserve color and texture. |
| Herbs | Dried rosemary and thyme enhance the savory aroma of the dish. |
Step-by-Step Instructions
- Cook the chicken: Heat olive oil in a large pan over medium-high heat. Add cubed chicken and cook for about 10 minutes until lightly browned and cooked through.
- Add vegetables: Stir in onion, garlic, carrots, and celery. Sauté for another 10 minutes until the vegetables begin to soften.
- Build the base: Add dried spices, flour, and chicken broth. Stir well to combine and cook for 5 minutes until the mixture starts to bubble and thicken.
- Add milk: Gradually pour in room temperature milk, stirring constantly until the mixture becomes thick and creamy.
- Add peas and corn: Stir in peas and corn, mixing until evenly distributed and heated through.
- Serve: Serve the creamy chicken and vegetables as is, or ladle over cooked rice for a heartier meal.
Helpful Tips
- Sauté vegetables before adding liquid for the best flavor.
- Whisk broth slowly into the flour mixture to avoid lumps.
- Bring the pot pie filling to a gentle boil before adding milk for smooth consistency.
- Stir constantly once milk is added to prevent scorching.
Expert Tips for the Best Results
- Use room temperature milk: Cold milk can cause separation when added to hot broth.
- Adjust seasoning at the end: Taste before serving and add salt if needed, as some broths vary in sodium.
- Add greens: Stir in spinach or kale for extra nutrients.
- Make it creamy: Add a tablespoon of Greek yogurt or light cream for extra richness.
Recipe Variations
- Chicken Pot Pie with Rice: Serve over brown or jasmine rice for a filling, wholesome meal.
- Low-Carb Option: Replace flour with arrowroot powder and skip the peas and corn.
- Vegetarian Version: Substitute chicken with chickpeas or tofu and use vegetable broth.
- Family Meal Prep: Portion into airtight containers for up to four days—great for high-protein meal planning.
If you’re craving a classic twist with that golden, baked topping, check out my Chicken Pot Pie Casserole. It’s creamy, hearty, and baked to perfection with a delicious crust that makes it the ultimate comfort meal for family dinners.
Make Ahead & Freezer Tips
This recipe can be made ahead and stored in the refrigerator for up to four days. Reheat gently on the stove or in the microwave. For freezing, cool completely before sealing in airtight containers. Defrost overnight in the fridge before reheating.
Serving Suggestions
Serve hot in a bowl with a sprinkle of parsley or fresh thyme. Pair with a small salad or roasted veggies for a balanced plate.
Pairing Ideas
Pair this dish with sparkling water infused with lemon or a glass of light white wine like Chardonnay. It also complements whole-grain rolls or garlic mashed cauliflower.
Storage and Reheating Tips
Store in airtight containers for up to 4 days in the fridge. Reheat on low heat to keep the sauce creamy. Avoid freezing milk-heavy versions, as the texture can separate slightly.
Frequently Asked Questions (FAQs)
1. Can I make this dairy-free?
Yes, use unsweetened almond milk, oat milk, or coconut milk as a substitute.
2. Can I add a crust or biscuit topping?
You can! Add cooked biscuits or puff pastry squares on top before serving for a fun twist.
3. How do I make it thicker?
Let it simmer uncovered for a few minutes longer, or add a bit more flour while stirring.
4. Can I use rotisserie chicken?
Absolutely, just skip the first cooking step and add the chicken when you add the broth.
5. Can I freeze leftovers?
Yes, but reheat gently and stir well to recombine the sauce after thawing.
6. What sides go best with this?
Try steamed broccoli, roasted asparagus, or a light green salad.
7. How can I make it lower in sodium?
Use no-salt-added broth and unsalted peas or corn.
Nutrition Info
| Serving Size: | 1.5 cups |
|---|---|
| Calories: | 506 kcal |
| Protein: | 59g |
| Carbohydrates: | 43g |
| Fat: | 11g |
| Saturated Fat: | 2g |
| Fiber: | 8g |
| Sugar: | 12g |
| Sodium: | 555mg |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Author’s Note
Hola! I grew up learning that comfort food doesn’t need to be complicated, and this Crustless Chicken Pot Pie proves it. Every bite reminds me of the cozy dinners I used to share with my family after long days. It’s simple, hearty, and full of love—just the way food should be.
Final Thoughts
This Crustless Chicken Pot Pie Recipe is the ultimate one-pot meal for heart-healthy family dinners. It’s easy, wholesome, and loaded with flavor, perfect for meal prep or cozy nights at home. For more high-protein and family-friendly comfort meals, check out my Creamy Sausage Tortellini Soup or Vegan Garlic Chickpea Soup.
