If Crustless Chicken Pot Pie sounds like something your grandma would lovingly babysit all afternoon… surprise: we’re doing the cozy, creamy, “everyone thinks you worked harder than you did” version—without the crust drama. No rolling pins. No flour explosions. No “why is this dough emotionally unavailable?” moments.
This one-pan dinner is warm, hearty, and ridiculously satisfying—plus it doubles as a high protein Chicken Pot Pie situation thanks to a generous amount of chicken. It’s basically comfort food wearing athleisure.
Table of Contents
Why You’ll Love This Crustless Chicken Pot Pie
- No crust, no stress. You get all the pot pie vibes with zero pastry pressure.
- High-protein comfort food. Chicken pulls serious weight here (hello, high protein Chicken Pot Pie).
- Weeknight-friendly. One pan, simple steps, big reward.
- Meal-prep gold. Reheats like a champ, tastes even better the next day.
Ingredients You’ll Need
Here’s your cozy lineup:
- 1 tablespoon olive oil
- 2 lbs chicken breasts, cubed into ½-inch squares
- ½ cup diced onion
- 1 tablespoon minced garlic (about 3 cloves)
- 2 cups sliced carrots (small circles)
- ¾ cup diced celery (about 3 stalks)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 1/3 cup whole wheat flour (or GF 1:1 or tapioca flour for gluten-free)
- 1 ½ cups low sodium chicken broth
- 1 ½ cups room temperature milk (regular or nondairy)
- 1 ½ cups peas
- 1 ½ cups corn
How to Make Crustless Chicken Pot Pie (Step-by-Step)
Chef Omar here—apron on, confidence up. Let’s do this.
1) Brown the chicken
In a large pan, heat olive oil over medium-high heat. Add the cubed chicken and cook for about 10 minutes, stirring occasionally, until it’s lightly browned.
You’re not trying to cook it to oblivion. Just give it a little color and flavor (like a tan, not a sunburn).
2) Sauté the veggies
Add the onion, garlic, carrots, and celery to the pan. Sauté for 10 minutes, stirring often, until the veggies soften and everything smells like you have your life together.
3) Add spices, flour, and broth
Sprinkle in the salt, pepper, parsley, rosemary, thyme, and basil. Then add the flour and pour in the chicken broth.
Stir well so the flour doesn’t clump up and start acting suspicious. Cook for 5 minutes, or until the mixture starts to bubble and thicken.
4) Pour in the milk slowly
Once it’s bubbling, slowly add the room-temperature milk, stirring constantly. Keep cooking as it thickens into that creamy pot pie filling we all love.
(If your sauce looks a little rebellious at first, don’t panic—it’ll calm down once it heats through.)
5) Add peas and corn
Stir in the peas and corn. Let everything warm through for a couple minutes, then taste and adjust salt/pepper if needed.
6) Serve it up
Serve your Crustless Chicken Pot Pie as is, or spoon it over cooked rice if you want it extra filling (and if your household believes carbs are a love language).
Chef Omar’s Cozy Tips (So It Turns Out Perfect)
- Room-temp milk matters. Cold milk can mess with the thickening and cause little lumps. If you forget, microwave it for 20–30 seconds—problem solved.
- Want it thicker? Let it bubble a bit longer before adding peas and corn. Thickening happens with time + gentle simmer.
- Want it thinner? Add a splash more broth or milk at the end until it’s the consistency you like.
- Extra flavor hack: A tiny squeeze of lemon at the end wakes everything up. Not enough to taste “lemony,” just enough to make it pop.
A Quick Little Story From My Kitchen
This recipe became a repeat in my world after one of those classic “we’re starving and it’s already late” nights. I wanted pot pie comfort but absolutely did not want to negotiate with pie crust. So I made the filling, served it in bowls, and everyone went quiet—which is the highest compliment a cook can receive.
Now it’s my go-to when I want comfort food fast… and when I want people to think I’m being extra. (I’m not. I’m being efficient. There’s a difference.)
FAQs About Crustless Chicken Pot Pie
Can I make this a gluten-free crustless chicken pot pie?
Yes! Swap the whole wheat flour for a gluten-free 1:1 flour or tapioca flour. Keep stirring well when adding it so it blends smoothly.
How do I make this more “high protein Chicken Pot Pie”?
You’re already in great shape with 2 pounds of chicken, but you can boost it further by serving it over high-protein rice, quinoa, or even stirring in a small handful of shredded cheese at the end.
Can I use rotisserie chicken instead of raw chicken breast?
You can. Skip the browning step, sauté the veggies first, then stir in shredded rotisserie chicken when you add the broth.
How long does it keep in the fridge?
Store in an airtight container for up to 4 days. Reheat on the stove with a splash of broth or milk to loosen it back up.
Can I freeze it?
Yes—freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently. Creamy sauces can separate a bit, so stir well while reheating.
Cozy Bowl Energy for Tonight
If you’re craving comfort food but don’t have the time (or patience) for pastry, this Crustless Chicken Pot Pie is your new best friend. Creamy, hearty, veggie-packed, and secretly a high protein Chicken Pot Pie that feels like a warm hug in a bowl.
Make it once, and I promise it’ll slide into your weeknight rotation like it pays rent.
Keep the Comfort Going (You’ll Love These Too)
If this Crustless Chicken Pot Pie just earned a spot in your cozy-dinner rotation, don’t stop here—your future self (and your hungry crew) will thank you. Here are a few reader-favorite recipes that keep the same warm, homemade energy:
- Healthy Salsa Verde Chicken Casserole — A creamy, zesty bake that brings the comfort… with a little salsa sparkle. Perfect when you want “easy” but still impressive.
- One-Pan Garlic Butter Chicken & Veggies — Quick, savory, and weeknight-friendly—because we love a dinner that doesn’t create a sink full of regrets.
- Pineapple Chicken and Rice — Sweet, savory, and super satisfying—great when you want a cozy bowl that feels a little sunny.
- Vegetable Barley Soup — Hearty, wholesome, and spoonable comfort—aka the kind of meal that makes sweatpants feel like a lifestyle choice.
If you try this recipe (or any of these!), I’d love to hear what you think. Scroll down and leave a ★★★★★ review—your stars and comments help other home cooks find their next favorite cozy dinner!
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Crustless Chicken Pot Pie
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Crustless Chicken Pot Pie is all the cozy comfort of classic pot pie—minus the crust and the fuss. Tender chicken, carrots, celery, peas, and corn simmer in a creamy herb sauce for an easy, high-protein weeknight dinner that tastes like a warm hug.
Ingredients
1 tablespoon olive oil
2 lbs chicken breasts, cubed into ½-inch squares
½ cup diced onion
1 tablespoon minced garlic (about 3 cloves)
2 cups sliced carrots (small circles)
¾ cup diced celery (about 3 stalks)
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried parsley
1 teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon dried basil
1/3 cup whole wheat flour (or GF 1:1 flour / tapioca flour)
1 ½ cups low sodium chicken broth
1 ½ cups room temperature milk (regular or nondairy)
1 ½ cups peas
1 ½ cups corn
Instructions
In a large pan, heat olive oil over medium-high heat. Add cubed chicken and cook for about 10 minutes, until lightly browned.
Add onion, garlic, carrots, and celery. Sauté for 10 minutes, stirring often.
Add dried spices, flour, and chicken broth. Stir well and cook 5 minutes, until bubbling and thickening.
Slowly pour in room-temperature milk, stirring constantly as the sauce thickens.
Stir in peas and corn and heat through for 2–3 minutes.
Serve as-is or over cooked rice.
Notes
Room temp milk helps prevent lumps and keeps the sauce silky.
For a gluten-free version, use GF 1:1 flour or tapioca flour.
Want it thinner? Add a splash of broth. Thicker? Simmer a few extra minutes.
Great for meal prep—leftovers reheat well with a small splash of milk or broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop / One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 355 kcal
- Sugar: 9 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 41 g
- Cholesterol: 110 mg