Crustless Chicken Pot Pie
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5.0
54 reviews
Excellent
Crustless Chicken Pot Pie
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Everybody will love this cozy and comforting crustless chicken pot pie soup. It's ready in under 30 minutes, packed with protein, and made with rotisserie chicken and sweet potatoes. An easy and healthy one-pot dinner. No pie crust is needed!
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Ingredients
- 1 - 2 tablespoon 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 (2% and whole work too)
- 1 ½ cups sweet potatoes (1 medium) or Yukon potatoes (~1 lb) cut into small bite-sized cubes
- 1 teaspoon salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- 1 - 2 tablespoon fresh thyme or 1 teaspoon 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)
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Instructions
- In a large dutch oven or pot, heat butter over medium-low. When melted, add chopped onion, carrots, and celery and cook for 6 - 8 minutes until soft and wilted. Stir every minute or so. In the last 30 seconds, add the minced garlic and stir to combine.
- Add the flour and mix until all the vegetables are coated. Let it “cook” for 1 minute.
- Add the chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Stir to combine, bring to a boil, and then reduce the heat and let the soup simmer for 15 – 20 minutes until the potatoes are fork-tender. Stir every 4 minutes or so to ensure nothing is sticking to the bottom of the pot.
- Add the cooked shredded chicken, frozen peas, parsley, and optional spinach. Let everything simmer for 5 more minutes.
- Carefully taste test and adjust seasoning to your liking.
- Remove from heat and serve with a homemade biscuit (try these almond milk biscuits or these air fryer biscuits), garlic bread, or a buttery toasted piece of bread. Enjoy!
Notes
- Sweet potatoes: You can substitute sweet potatoes with Yukon gold, russet, or baby potatoes.
- Make it gluten-free & dairy-free. You can easily make this crustless chicken pot pie gluten-free by using gluten-free flour and dairy-free by using olive oil or vegan butter.
- Uncooked chicken breasts:
- Storing: Store leftovers in airtight containers in the refrigerator for up to 4 – 5 days.
- Freezing: You can freeze chicken pot pie soup for up to 3 months. Make sure to store it in freezer-safe containers. When ready to enjoy it, defrost the pot pie overnight in the refrigerator and then reheat it on the stovetop over medium-low heat. You can also defrost the soup directly on the stovetop if you need it just takes longer.
- Reheating: For best results, reheat on the stovetop over medium heat until warm. If you are in a rush, you can also reheat it in the microwave.30-second increments. I recommend covering your bowl with a damp paper towel.
- The nutritional information calculated below is for the soup only. Any sides like garlic bread or biscuits are not included.
- Cut up 2 chicken breasts into small bite-sized pieces.
- Add them to the heated pan between step #1 and step #2.
- Cook for 6 – 7 minutes until the chicken is no longer pink.
- Add in the flour and continue with the recipe.
Nutrition Information
Show Details
Calories
309kcal
(15%)
Carbohydrates
25g
(8%)
Protein
32g
(64%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Cholesterol
76mg
(25%)
Sodium
476mg
(20%)
Potassium
838mg
(24%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
11398IU
(228%)
Vitamin C
23mg
(26%)
Calcium
129mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 32g | 64% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 76mg | 25% |
| Sodium | 476mg | 20% |
| Potassium | 838mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 11398IU | 228% |
| Vitamin C | 23mg | 26% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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