Crustless Chicken Pot Pie

Crustless Chicken Pot Pie

Crustless Chicken Pot Pie is a comforting, delicious dish that brings warmth and satisfaction to your dinner table without all the fuss of a traditional pie crust. This recipe is not only simple but also packed with a medley of wholesome ingredients, making it a family-friendly favorite that appeals to big and small appetites alike.

Why Make This Recipe

Choosing to make Crustless Chicken Pot Pie means embracing a dish that balances flavor, nutrition, and ease of preparation. This recipe provides an excellent opportunity to utilize leftover chicken, particularly rotisserie chicken, which can save you time on cooking. The absence of a crust lets the rich, creamy filling take center stage, allowing for full enjoyment of the flavorful vegetables and chicken. Additionally, you can sneak in some extra veggies, ensuring your family gets a nutritious meal while tasting how delightful homemade comfort food can be.

How to Make Crustless Chicken Pot Pie

One of the most appealing aspects of Crustless Chicken Pot Pie is how straightforward it is to prepare. Unlike traditional recipes that require making dough and pre-baking a shell, this version keeps it simple without sacrificing flavor. Let’s dive into the ingredients and step-by-step instructions to create this comforting dish.

Ingredients

• 1 – 2 tbsp butter (I like unsalted)
• 1 small yellow onion (chopped)
• 2 large carrots (sliced into coins)
• 2 large celery sticks (sliced, about ½ cup)
• 3 large garlic cloves (minced)
• ⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed)
• 4 cups low-sodium chicken stock
• 1 cup milk (I used skim, but 2% and whole work too)
• 1 ½ cups sweet potatoes (1 medium) or Yukon potatoes (~1 lb) (cut into small bite-sized cubes)
• 1 tsp salt (plus more to taste)
• ½ tsp ground black pepper (plus more to taste)
• 1 – 2 tbsp fresh thyme (or 1 tsp dried thyme)
• 3 – 4 cups cooked shredded chicken (I love using rotisserie chicken)
• 1 cup frozen peas
• ¼ cup fresh parsley (finely chopped)
• 2 – 4 cups baby spinach (chopped, optional)

Directions

1. In a large Dutch oven or pot, heat the butter over medium-low heat. Allow it to melt fully before proceeding to the next step.
2. Add the chopped onion, carrots, and celery, then cook for 6 – 8 minutes until the vegetables have softened and wilted. Remember to stir every minute or so to prevent sticking.
3. In the last 30 seconds of cooking, add the minced garlic, stirring to combine it with the vegetables.
4. Sprinkle in the flour and mix until all the vegetables are evenly coated. Let it "cook" for about 1 minute to remove the raw flour taste.
5. Add the chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Stir everything well to combine, bringing the mixture to a boil.
6. Once boiling, reduce the heat and let the soup simmer for 15 – 20 minutes until the sweet potatoes are fork-tender. Make sure to stir every 4 minutes or so to ensure nothing sticks to the bottom of the pot.
7. Once the potatoes are tender, add the cooked shredded chicken, frozen peas, parsley, and optional spinach. Let the mixture simmer for another 5 minutes.
8. Carefully taste and adjust the seasoning to your liking.
9. Remove from the heat and enjoy your crustless chicken pot pie warm. Serve with homemade biscuits, garlic bread, or a toasted piece of buttered bread for a complete meal!

Pro Tips for Success Crustless Chicken Pot Pie

1. Use Rotisserie Chicken: Shredded rotisserie chicken adds a burst of flavor with minimal effort. If you’re starting from raw chicken, cook it separately until fully done before shredding.

2. Customize the Veggies: Feel free to throw in any leftover vegetables you have on hand! Green beans, peas, or corn all make great additions.

3. Consider Adding Cream: For an even creamier texture, substitute half of the milk with heavy cream. It will add richness and depth to the flavor.

4. Adjust the Seasoning: Everyone’s palate is different. Experiment with spices and herbs like rosemary or sage to find your perfect blend.

5. Make It Dairy-Free: If you’re looking for a dairy-free option, simply use almond or coconut milk in place of regular milk.

Flavor Variations Crustless Chicken Pot Pie

1. Mediterranean Twist: Incorporate feta cheese, olives, and sun-dried tomatoes when simmering the pot pie for a Mediterranean flavor profile.

2. Spicy Version: Add in some diced jalapeños or red pepper flakes for a bit of heat, perfect for those who enjoy a spicy kick.

3. Cheesy Delight: Stir in some shredded cheddar or mozzarella cheese just before serving for a gooey, delicious addition.

4. Curry Flavor: Introduce some curry powder to lend an exotic flavor profile that distinguishes this dish from the classic version.

5. Herbed Version: Fresh herbs like rosemary, sage, or basil can elevate the flavors beyond the standard thyme and provide a fresh taste to the pot pie.

Serving Suggestions Crustless Chicken Pot Pie

This hearty dish pairs wonderfully with various sides. Here are a few suggestions to complement your Crustless Chicken Pot Pie:

• Homemade Biscuits: Fluffy, buttery biscuits are perfect for soaking up the creamy filling.
• Fresh Salad: A side salad with mixed greens, cherry tomatoes, and a light vinaigrette can offer a refreshing contrast to the richness of the pot pie.
• Garlic Bread: A slice of crispy garlic bread can add an excellent crunchy texture to your meal.
• Steamed Veggies: Lightly steamed vegetables such as broccoli or green beans can round out the meal and add a healthy touch.

Storage and Freezing Instructions Crustless Chicken Pot Pie

If you happen to have leftovers, Crustless Chicken Pot Pie stores well and can be kept in the refrigerator for up to four days.

To refrigerate:

• Allow the dish to cool fully before transferring it to an airtight container.

To freeze:

• Portion the pot pie into individual servings, then wrap them in plastic wrap and place them in a freezer-safe container. This can be stored for up to three months.

To reheat:

• Thaw overnight in the fridge, then reheat in the microwave or on the stove over low heat until hot throughout.

Nutrition Facts (Per Serving)

| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|———-|———|——-|—–|——-|——–|
| 320 | 25g | 33g | 10g | 5g | 700mg |

FAQ About Crustless Chicken Pot Pie

Can I use a different type of meat in this recipe?

Absolutely! While the recipe focuses on chicken, you can substitute cooked turkey or even a vegetarian protein like chickpeas or lentils. Just ensure whatever protein you choose is fully cooked before adding it to the dish.

Is it possible to make this recipe vegan?

Yes, this dish can be adjusted to be vegan! Replace the chicken with a plant-based protein and use almond or oat milk instead of dairy milk. You can also use vegetable broth to keep everything plant-based.

How can I adjust the consistency of the filling?

If the filling is too thick, you can add more chicken stock or milk to reach your desired consistency. For a thicker filling, let it simmer longer, allowing more liquid to evaporate.

Can I use frozen vegetables instead of fresh ones?

Yes, frozen vegetables can be a convenient alternative! Just toss them in towards the end of cooking, as they will require less time to heat through than fresh ones may take to cook.

What are some good side dishes to serve with Crustless Chicken Pot Pie?

Aside from the mentioned serving suggestions, a warm grain salad with quinoa or farro, or a simple sides of roasted vegetables can complement the pot pie nicely.

Final Thoughts

Crustless Chicken Pot Pie is a wonderful dish that marries comfort and simplicity without sacrificing flavor. It’s the ideal solution for busy weeknights or a cozy Sunday dinner. The tender chicken, savory vegetables, and creamy broth create an unforgettable meal that you’ll want to bring back to your table often. With endless possibilities for customization and deliciousness baked right into each serving, this recipe will surely become a cherished favorite for your family. Enjoy your cooking and relish the delight of this dish!

Crustless Chicken Pot Pie

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• Total Time: 40 minutes
• Yield: 6 servings
• Diet: Chicken

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Description

A comforting, delicious Crustless Chicken Pot Pie packed with wholesome ingredients, perfect for the whole family.

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Ingredients

• 1 – 2 tbsp unsalted butter
• 1 small yellow onion, chopped
• 2 large carrots, sliced into coins
• 2 large celery sticks, sliced (about ½ cup)
• 3 large garlic cloves, minced
• ⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed)
• 4 cups low-sodium chicken stock
• 1 cup milk (skim, 2% or whole)
• 1 ½ cups sweet potatoes (1 medium) or Yukon potatoes (~1 lb), cut into bite-sized cubes
• 1 tsp salt (plus more to taste)
• ½ tsp ground black pepper (plus more to taste)
• 1 – 2 tbsp fresh thyme (or 1 tsp dried thyme)
• 3 – 4 cups cooked shredded chicken (preferably rotisserie)
• 1 cup frozen peas
• ¼ cup fresh parsley, finely chopped
• 2 – 4 cups baby spinach, chopped (optional)

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Instructions

1. In a large Dutch oven or pot, heat the butter over medium-low heat until melted.
2. Add the chopped onion, carrots, and celery, cooking for 6 – 8 minutes until softened, stirring frequently.
3. In the last 30 seconds, add the minced garlic and stir to combine.
4. Sprinkle in the flour and mix until the vegetables are coated. Cook for about 1 minute.
5. Add the chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Stir well and bring to a boil.
6. Once boiling, reduce heat and let simmer for 15 – 20 minutes until sweet potatoes are tender, stirring every 4 minutes.
7. Add the shredded chicken, frozen peas, parsley, and optional spinach. Let simmer for another 5 minutes.
8. Taste and adjust seasoning as necessary. Serve warm.

Notes

Use rotisserie chicken for ease and flavor. Adjust the recipe by adding different vegetables or proteins as desired.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American