Go Back

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
Cook Time 30 minutes
Total Time 45 minutes
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.