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