Published by: Liz Marino | |
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Crustless Chicken Pot Pie is a quick healthy dinner that tastes so good, you won’t miss the crust! The perfect one pot meal!
When you want cozy comfort food, but you’re in a hurry, a crustless chicken pot pie is the perfect meal for you!
Unlike recipes with crust and/or a filling that includes flour, heavy cream or condensed soup, this secretly healthy pot pie recipe is gluten free and uses wholesome ingredients!
If you love these flavors, try these other healthy recipes: Healthy Chicken Pot Pie and Chicken Pot Pie Soup.
Table of Contents
why you’ll love Chicken Pot Pie with no Crust
- Easy –Rolling out chicken pot pie crust can be a pain, but this recipe has no pie crust!
- Simple Ingredients –This recipe is made with the most basic ingredients, chicken, frozen veggies, and some pantry staples are all you need!
- Perfect cold weather food –There’s nothing better than cozying up with a big plate of warm chicken and veggies on a cold day!
- One pot wonder! – No need for a bunch of dishes, this recipe cooks all in one pan.
Ingredients
For this crustless chicken pot pie you’ll need:
- olive oil – for browning the chicken
- chicken breasts – you could also use chicken thighs, it’s great with either
- onion, garlic
- carrots, celery
- spices – we use dried spices, but fresh herbs are great too
- whole wheat flour – you can also use gluten free 1:1 flour or tapioca flour
- chicken broth
- milk – use regular or nondairy!
- frozen peas and corn
It’s helpful to use a good nonstick pan when making this recipe. This is our favorite pan for one pot meals!
Substitutions
Olive Oil: You can substitute avocado oil, butter, or ghee.
Chicken Breasts: You can substitute with boneless chicken thighs or chicken tenders.
Broth:Broth and stock are the same thing! You can use anybrothor stock interchangeably.Beef Broth,Chicken Broth, or vegetable broth all work interchangeably. We always use low or no salt broth.
Dried Spices: Fresh spices will also work, but use half of the amount of dried that the recipe calls for. If you don’t use dried spices very often, feel free to use a dried poultry blend.
Flour: If you don’t need to make the chicken pot pie gluten free, you can use white all purpose flour or whole wheat flour. Otherwise, using a gluten free all-purpose flour or tapioca flour is recommended.
Some people use xantham gum as a gluten free thickener, but in our experience, it gives a gummy texture to chicken pot pie filling.
Milk: We like to use whole milk, but you can use any variety of dairy milk or non dairy milk.
Vegetables:Feel free to add more veggies to this recipe. If they are frozen, just make sure they are defrosted and drained. Spinach or green beans would be delicious additions! You can also use frozen mixed vegetables in place of peas/carrots/corn.
Topping: If you want a crispy topping, you could sprinkle with panko and broil in the oven!
How to Make Crustless Chicken Pot Pie
- Heatolive oilover medium heat; add chicken and cook for 10 minutes.
- Addonion,garlic,carrots,andcelery, and saute for an additional 10 minutes.
- Add spices, flour, andchicken brothto the pot. Bring the pot to a low simmer.
- Once boiling, add in milk, stirring constantly as it thickens.
- Stir infrozen peasand corn until coated.
- Serve and enjoy!!
How to Make Thick Pot Pie Filling Gluten Free
The key to making thick pot pie filling gluten free is tapioca flour or gluten free 1:1 flour! It’s the perfect substitute for regular flour to make a thick pot pie filling.
Some people use xantham gum, but I find this gives a gummy texture.
Liz’s tips for making crustless chicken pot pie
- Be sure to sauté the fresh vegetables. This ensures that they cook through.
- To prevent frozen veggies from becoming mushy, thaw and drain them well. Also, wait to add them until the end of the cooking process.
- Whisk in the broth slowly so it completely incorporates into the roux (fat + flour).
- Bring the pot pie filling to a boil before adding the milk.
- Stir constantly as the filling thickens.
Serving Suggestions
This crustless chicken pot pie is a complete meal in itself, but you could also serve it with:
- rice
- with bread or toast
- healthy mashed potatoes or cauliflower
- over roasted veggies like Green Beans Almondine, Garlic Brussels Sprouts, Honey Carrots, Roasted Asparagus
Crustless Chicken Pot Recipe FAQ
Why is my filling watery?
If your filling is water, it likely hasn’t simmered long enough, you forgot to add the flour, or the frozen veggies weren’t defrosted and drained before adding to the mixture.
What healthy veggies can I put in a pot pie?
In this crustless chicken pot pie recipe, carrots, celery, peas, and corn are included, and for extra veggies, try spinach or green beans!
Storage
Storing: This will last in the refrigerator for up to 4 days in an airtight container. It makes for great leftovers
Freezing: You can freeze this recipe for up to 3 months. We like these containers for freezing!
If you need more freezer friendly recipes check out our Fill Your Freezer Ebook with 22 easy freezer meals!
Reheating: You can reheat this recipe in the microwave, on the stovetop in a greased pan.
Other healthy chicken dinner recipes:
Looking for other easy meals? Check out these 40+ Healthy Dinner Recipes. Click here to grab our free healthy 30 minute dinners cookbook.
- Chicken Lemon Pasta
- Spinach and Artichoke Chicken
- Baked Caprese Chicken Recipe
- Chicken Orzo
- Chicken Vegetable Soup
- Chicken Parmesan Pasta Bake
- Easy Orange Chicken
Crustless Chicken Pot Pie Recipe
Recipe by: Liz Marino
4.89 from 18 votes
This Crustless Chicken Pot Pie Recipe is so easy to make! Loaded with tender chicken and veggies – this is the perfect one pot meal!
Prep Time : 10 minutes minutes
Cook Time : 25 minutes minutes
Total Time : 35 minutes minutes
Serves : 4 1.5 cup servings
(hover over # to adjust)
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Ingredients
- 1 tablespoon olive oil
- 2 lbs chicken breasts cubed in nickel sized squares
- 1/2 cup onion diced finely
- 1 tablespoons minced garlic minced about 3 cloves
- 2 cups carrots cut in small circles
- ¾ cup celery diced finely about 3 stalks
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- ½ teaspoon dried basil
- 1/3 cup whole wheat flour can sub GF 1:1 or tapioca flour for gluten free
- 1.5 cups chicken broth low or no salt
- 1.5 cup milk regular or nondairy-room temperature
- 1.5 cup frozen peas defrosted + drained of liquid
- 1.5 cup frozen corn defrosted + drained of liquid
Instructions
In a large pot, heat olive oil over medium heat. Add cubed chicken to the pot and cook for 10 minutes until lightly browned.
Once the chicken has browned, add onion, garlic, carrots and celery. Saute for an additional 10 minutes.
Add spices, flour and chicken broth to the chicken/veggies. Bring the pot to a low simmer while stirring. The mixture should start to bubble and will start to thicken.
Once bubbling, add in milk, stirring constantly as it thickens.
Stir in frozen peas and corn until coated.
Serve as is or over cooked rice.
Video
Notes
Tips for this recipe
Be sure to sauté the fresh vegetables. This ensures that they cook through.
To prevent frozen veggies from becoming mushy, thaw and drain them well. Also, wait to add them until the end of the cooking process.
Whisk in the broth slowly so it completely incorporates into the roux (fat + flour).
Bring the pot pie filling to a boil before adding the milk.
Stir constantly as the filling thickens.
Storage:Store in an airtight container for up to 4 days in the fridge.
Nutrition Facts
Serving: 1.5cups | Calories: 506kcal | Carbohydrates: 43g | Protein: 59g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 150mg | Sodium: 555mg | Potassium: 1622mg | Fiber: 8g | Sugar: 12g | Vitamin A: 11438IU | Vitamin C: 35mg | Calcium: 179mg | Iron: 3mg
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