This crustless chicken pot pie is a cozy dish packed with tender chicken, mixed veggies, and a creamy sauce. The best part? No crust to fuss with!
You’ll feel like a kitchen hero when you whip this up in no time. I love serving it with a sprinkle of herbs on top—it adds a nice touch and makes it look extra special!
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken works great here—it’s super convenient! If you’re looking for a healthier option, you can use turkey instead. Leftover chicken from another meal is fantastic too.
Frozen Vegetables: I usually go for a mix of peas, carrots, and corn. But if you have fresh veggies lying around, feel free to use them! Green beans, broccoli, or even diced potatoes can add a nice touch.
Butter: This adds richness to the sauce. If you want a lighter version, try using olive oil instead. Just keep in mind that it may change the flavor slightly, but it should still be tasty!
Cheddar Cheese: While I love using cheddar for its sharp flavor, you can swap it for mozzarella or a dairy-free cheese if you’re avoiding dairy.
How Do I Make The Sauce Creamy Without Clumps?
Making a smooth and creamy sauce is key to a great crustless pot pie. Here’s how to nail it:
- Start with melting the butter and cooking the onion. Keep the heat at medium to avoid burning.
- When adding the flour, make sure to stir it constantly. This helps to remove any dry flour clumps.
- Gradually whisk in the chicken broth and milk. Adding them slowly allows the sauce to thicken without lumps forming.
- Keep mixing until the sauce is nice and smooth. It should thicken in about 4-5 minutes.
These steps will help you achieve a perfect creamy sauce every time!
Easy Crustless Chicken Pot Pie
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1/2 cup shredded cheddar cheese (optional)
- Fresh parsley or thyme for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25 minutes to cook, for a total of around 35 minutes. You’ll be enjoying a warm, comforting meal in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). While it heats up, grease a medium-sized baking dish to prevent sticking.
2. Sauté the Onions:
In a large skillet, melt the butter over medium heat. Once melted, add the chopped onions and let them cook until they’re soft, which should take about 3-4 minutes. Stir them occasionally so they don’t burn.
3. Create the Sauce Base:
Next, mix in the flour, salt, pepper, and garlic powder if you’re using it. Keep stirring for about 1-2 minutes until the mixture becomes bubbly and lightly golden—this helps to cook the flour.
4. Add Liquids:
Gradually whisk in the chicken broth and then the milk. Continue to cook and stir frequently, allowing the sauce to thicken until it becomes smooth. This should take about 4-5 minutes.
5. Combine Everything:
Once your sauce is ready, take the skillet off the heat. Stir in the cooked chicken and frozen mixed vegetables. If you like cheese, now’s the time to add the shredded cheddar. Mix everything well to combine.
6. Pour and Bake:
Pour the chicken and vegetable mixture into your greased baking dish, spreading it out evenly. Place it in the preheated oven, and bake for 20-25 minutes, or until the top looks bubbly and lightly browned.
7. Cool and Serve:
After baking, take it out and let it cool for about 5 minutes. If you want, sprinkle some fresh parsley or thyme on top for a lovely garnish. Then it’s ready to enjoy!
Dig in and enjoy your comforting, easy crustless chicken pot pie!
FAQ for Easy Crustless Chicken Pot Pie
Can I Use Different Vegetables?
Absolutely! Feel free to substitute frozen mixed vegetables with any fresh or frozen veggies you have on hand. Diced carrots, broccoli, or even mushrooms work well and add great flavors!
How Can I Make This Recipe Dairy-Free?
If you’re looking for a dairy-free option, you can use olive oil instead of butter and substitute the milk with almond milk or a non-dairy milk of your choice. Just make sure to pick unsweetened varieties for the best flavor!
Can I Prepare This Dish in Advance?
Yes, you can prepare the filling a day ahead and store it in the fridge. Just assemble and bake it when you’re ready to serve. If you do prepare it ahead of time, you may need to add a few extra minutes to the baking time.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently in the microwave or oven until heated through. It tastes great the next day as well!
