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Crustless Chicken Pot Pie Recipe

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Crustless Chicken Pot Pie is a cozy, creamy one-pot meal packed with tender shredded chicken, sweet potatoes, carrots, celery, peas, and fresh herbs. Without a pastry crust, this comforting chicken dinner is simple to prepare while still delivering all the savory flavors of classic chicken pot pie.

Ingredients

  • 1 to 2 tablespoons butter, or olive oil
  • 1 small yellow onion, chopped
  • 2 large carrots, sliced into coins
  • 2 large celery stalks, sliced, about 1/2 cup
  • 3 large garlic cloves, minced
  • 1/3 cup whole wheat flour, all-purpose flour, or 1:1 gluten-free blend
  • 4 cups low-sodium chicken bone broth
  • 1 cup milk, skim, 2%, or whole
  • 1 1/2 cups sweet potatoes, about 1 medium, cut into small bite-sized cubes
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground black pepper, plus more to taste
  • 1 tablespoon fresh thyme, or 1 teaspoon dried
  • 3 to 4 cups cooked shredded chicken, rotisserie works best
  • 1 cup frozen peas
  • 1/4 cup fresh parsley, finely chopped
  • 2 to 4 cups baby spinach, chopped, optional

Instructions

  1. Heat the butter or olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the minced garlic and cook for about 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes to cook the flour.
  5. Gradually whisk in the chicken bone broth until smooth. Add the milk, sweet potatoes, salt, black pepper, and thyme.
  6. Bring the mixture to a gentle simmer. Cover and cook for about 15–20 minutes, stirring occasionally, until the sweet potatoes and vegetables are tender.
  7. Stir in the shredded chicken and frozen peas. Cook for 5–7 minutes until heated through and the peas are tender.
  8. If using spinach, stir it in during the final 2–3 minutes and cook until wilted.
  9. Stir in the fresh parsley and taste. Adjust the salt and pepper as needed.
  10. Serve warm in bowls with additional fresh parsley or black pepper if desired.

Notes

  • Rotisserie chicken is a convenient option, but any cooked shredded chicken can be used.
  • Cut the sweet potatoes into small, evenly sized cubes so they cook at the same rate as the other vegetables.
  • For a gluten-free version, use a certified gluten-free 1:1 flour blend.
  • For a thicker filling, simmer uncovered for a few extra minutes after adding the chicken.
  • For a lighter version, use skim milk and olive oil instead of butter.
  • The spinach is optional, but it adds extra color and nutrients.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Find it online: https://ayoubrecipe.com/crustless-chicken-pot-pie-recipe/