Crustless Chicken Pot Pie
User Reviews
5
Crustless Chicken Pot Pie
Description
This Crustless Chicken Pot Pie recipe starts by sautéing onion, carrots, celery, and garlic in butter until tender. Flour is then added to coat the vegetables, creating a roux. Chicken stock and milk are poured in along with diced sweet potatoes, salt, pepper, and thyme. The mixture is simmered until the potatoes soften. Shredded cooked chicken, peas, parsley, and optionally spinach are stirred in and heated through. The result is a thick, creamy, chunky filling without pastry, blending the flavors of the vegetables and chicken in a rich broth.
The texture is hearty and filling without heaviness from a pie crust. The tender vegetables and shredded meat make it a cozy meal, suitable for serving alongside bread or biscuits for added substance.
Sweet potatoes can be substituted with other potato varieties, and gluten-free or dairy-free adjustments are possible by swapping flour and butter. Leftovers store well in the refrigerator for several days and can be frozen for months, reheated gently to preserve texture and flavor. The recipe allows for cooking raw chicken directly in the pot before adding flour if fresh chicken is used.
Ingredients
- 1 - 2 tablespoon butter I like unsalted
- 1 small yellow onion chopped
- 2 large carrot sliced into coins
- 2 large celery sliced (about ½ cup, sticks
- 3 large garlic minced, cloves
- ⅓ cup whole wheat flour gluten-free flour if needed, or all-purpose flour
- 4 cups chicken stock low-sodium
- 1 cup milk I used skim (2% and whole work too)
- 1 ½ cups sweet potato cut into small bite-sized cubes, 1 medium or Yukon potato ~1 lb
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste, ground
- 1 - 2 tablespoon thyme or 1 teaspoon dried thyme, fresh
- 3 - 4 cups chicken I love using rotisserie chicken, cooked shredded
- 1 cup peas frozen
- ¼ cup parsley finely chopped, fresh
- 2 - 4 cups baby spinach chopped (optional)
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
- Substitute sweet potatoes with Yukon gold, russet, or baby potatoes if preferred.
- Make gluten-free by using gluten-free flour and dairy-free by replacing butter with olive oil or vegan butter.
- Cook raw diced chicken breast in the pot before adding flour, cooking 6-7 minutes until no longer pink.
- Store leftovers in airtight containers refrigerated for 4-5 days; freeze in freezer-safe containers for up to 3 months.
- Reheat gently on stovetop over medium heat or in microwave in short intervals covered with a damp paper towel.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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