Crustless Chicken Pot Pie

Crustless Chicken Pot Pie: The Cozy Dinner You Didn’t Know You Needed

Ever walked into a home and immediately felt wrapped in warmth and comfort? That’s the vibe you get with Crustless Chicken Pot Pie. Imagine a creamy concoction of tender chicken and vibrant veggies that cooks up quickly in just one pan — this dish is downright magical! It’s like all the coziness of a classic pot pie, minus the fuss of dealing with pie crusts. Trust me, once you smell it bubbling in the oven, you’ll be plotting your next dinner party!

Why Make This Recipe?

Why bother with complicated dinners when you have a gem like this? Here’s why you’ll love it:

• Easy Cleanup: One skillet, one dish—less time cleaning means more time enjoying dinner! 🙌
• Family-Friendly: Picky eaters? No problem! Kids love the creamy goodness without the crust getting in the way.
• Affordable Ingredients: This dish won’t break the bank, making it a perfect choice for budget-friendly meals.

Ingredients

You don’t need fancy stuff — just these basics! 🥕🍗

• 2 cups cooked chicken, shredded
• 1 cup diced carrots
• 1 cup frozen peas
• 1 cup diced celery
• 1 onion, diced
• 2 cups chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme (optional)

Directions

Let’s dive in — making this dish is as easy as pie (minus the crust)!

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add diced onions, carrots, and celery, and cook until tender, about 5-7 minutes.
3. Stir in the shredded chicken, peas, garlic powder, onion powder, salt, and pepper. Mix well.
4. Pour in the chicken broth and bring to a simmer.
5. Add fresh thyme if desired.
6. Transfer the mixture to a greased baking dish and bake for 25-30 minutes, until heated through.
7. Let it cool for a few minutes before serving.

How to Make Crustless Chicken Pot Pie (Overview)

Picture this: you’re sautéing those onions, carrots, and celery, and the aroma fills your kitchen, leaving you hungry before the dish even hits the oven. With a few simple steps, you’ll have a delicious meal that everyone will love.

• Start by sautéing your veggies — don’t skip this step! It brings out their flavors.
• Next, mix in the chicken and seasonings, then let the broth do its thing and simmer.
• Finally, just pop it in the oven and wait for the magic to happen. Pro tip: Keep an eye on the time, and don’t let those edges burn!

How to Serve Crustless Chicken Pot Pie

Serve this delightful dish in a beautiful bowl, letting that creamy filling peek out like a treasure. The golden hues of carrots and peas against the ivory chicken are a feast for the eyes! You could even top it with a sprinkle of fresh herbs for added flair. Pair it with crusty bread for dipping, and you’ll be eating a bowl of comfort that’s as satisfying as it gets. Trust me, your family will rave about it!

How to Store Crustless Chicken Pot Pie

Got leftovers? Lucky you! This dish keeps well in the fridge for up to 3-4 days, or you can freeze it for up to 2 months. Just make sure it’s in an airtight container. When you’re ready to enjoy it again, reheat in the oven at 350°F (175°C) until warmed through, or you can use the microwave for a quicker option (but it might lose a bit of that dreamy creamy texture).

Tips to Make Crustless Chicken Pot Pie

• Timing is Key: Don’t overcook the veggies. You want them tender but not mushy!
• Ingredient Swaps: Have leftover turkey? Use that! Or swap in whatever veggies grab your attention.
• Texture Tip: For a bit of crunch, top with crushed crackers or bread crumbs before baking. It adds a nice contrast!

Variation

Feel like switching things up? Try adding in some mushrooms or using spices like paprika for a flavor kick. Want it vegan? Swap out the chicken for chickpeas and use veggie broth instead. There are countless ways to customize!

FAQs

1. Can I use raw chicken?

   • Absolutely! Just sauté the raw chicken in the pan first, then follow the recipe as usual.

2. Is this recipe make-ahead friendly?

   • You bet! Prepare it the night before and just pop it in the oven when you’re ready to eat.

3. Can I freeze it?

   • Yes! Freeze it in an airtight container. Just make sure to let it cool completely before freezing.

📌 Pin this recipe for your next cozy dinner night!

Crustless Chicken Pot Pie

A cozy and creamy chicken pot pie made without crust, featuring tender chicken and vibrant veggies, perfect for quick meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked chicken, shredded
• 1 cup diced carrots
• 1 cup frozen peas
• 1 cup diced celery
• 1 medium onion, diced
• 2 cups chicken broth

Seasonings and Oil

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• to taste Salt and pepper
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme (optional)

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat.
3. Add diced onions, carrots, and celery, and cook until tender, about 5-7 minutes.
4. Stir in the shredded chicken, peas, garlic powder, onion powder, salt, and pepper. Mix well.
5. Pour in the chicken broth and bring to a simmer.
6. Add fresh thyme if desired.
7. Transfer the mixture to a greased baking dish and bake for 25-30 minutes, until heated through.
8. Let it cool for a few minutes before serving.

Notes

Store leftovers in the fridge for up to 3-4 days or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) or in the microwave. Timing is key: don’t overcook the veggies. Customize with ingredient swaps like turkey or other veggies, and try adding textures with crushed crackers or breadcrumbs on top.