Name: Crustless Chicken Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 lbs chicken breasts, cubed in ½ inch squares; ½ cup diced onion; 1 tablespoon minced garlic (about 3 cloves); 2 cups sliced carrots, cut in 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; ⅓ cup whole wheat flour (can substitute 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

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Crustless Chicken Pot Pie

This crustless chicken pot pie is a warm, comforting bowl of creamy chicken and tender vegetables, all baked together without the fuss of a pastry crust. It brings the familiar flavors of classic pot pie but with a lighter, homier feel—perfect for nights when you want comfort food without the extra work. If you like the idea of a different topping, try an alternate biscuit-topped take like the version found at easy chicken pot pie with biscuits for a quick comparison.

Why make this recipe
If you’re tired of heavy pot pies that weigh you down, this recipe is perfect because it keeps all the cozy flavor while cutting calories and prep time. It solves the common problems of soggy bottoms and long prep by eliminating the crust, and it’s flexible enough to use pantry and freezer vegetables for a fast weeknight dinner.

Ingredients

1 tablespoon olive oil
2 lbs chicken breasts, cubed in ½ inch squares
½ cup diced onion
1 tablespoon minced garlic (about 3 cloves)
2 cups sliced carrots, cut in 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
⅓ cup whole wheat flour (can substitute 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

Step-by-Step Guide to Making Crustless Chicken Pot Pie

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a similarly sized casserole dish.
In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and minced garlic and sauté until the onion is softened and fragrant, about 3–4 minutes.
In a large mixing bowl, combine the cubed chicken, sautéed onion and garlic, sliced carrots, diced celery, salt, pepper, dried parsley, rosemary, thyme, and basil. Sprinkle the whole wheat flour over the mixture and toss to combine; this helps thicken the filling as it bakes.
Pour the low sodium chicken broth and the room-temperature milk into the bowl. Stir until the flour is incorporated and the mixture is evenly moistened. Add the peas and corn and fold gently to combine. The mixture should be saucy but not soupy; the flour and oven heat will further set it.
Transfer the combined filling into the prepared baking dish and smooth the top with a spatula so it bakes evenly.
Bake in the preheated oven for 35–40 minutes, or until the top is golden and the filling is bubbling and set in the center. If the top starts to brown too quickly while the center is still loose, loosely tent the dish with foil for the remaining bake time.
Remove from the oven and allow the pot pie to cool for about 10 minutes before serving; this helps the filling finish setting and makes portioning easier.

How to Store Crustless Chicken Pot Pie

Refrigeration: Store covered in an airtight container or tightly wrapped with foil for up to 3–4 days at 40°F (4°C) or below.
Freezer: For longer storage, freeze in a freezer-safe container for up to 2–3 months at 0°F (-18°C). Thaw in the refrigerator overnight before reheating.
Reheating: From refrigerated, reheat portions in the microwave on medium power for 2–3 minutes, stirring halfway, or in a 350°F (175°C) oven for 15–20 minutes covered, then uncovered for 5–10 minutes to refresh the top. From frozen (thawed first), reheat in a 350°F (175°C) oven for about 25–30 minutes until heated through.

Serving Suggestions for Crustless Chicken Pot Pie

A simple green salad with a lemony vinaigrette cuts through the richness and adds freshness.
Serve alongside buttered crusty bread or warm dinner rolls to sop up the creamy sauce.
For a lighter pairing, steamed green beans, roasted Brussels sprouts, or a crisp coleslaw complement the flavors and texture.

Tips to Make Crustless Chicken Pot Pie
Q: How do I keep the filling from being watery?
A: Make sure to toss the raw ingredients with the flour before adding the broth and milk; the flour absorbs some moisture and thickens as it bakes. If your vegetables are particularly watery (e.g., fresh peas in season), reduce the added milk by ¼ cup.

Q: Can I use rotisserie or leftover cooked chicken?
A: Yes — if using pre-cooked chicken, reduce the baking time slightly (25–30 minutes) since the chicken is already cooked; you’re primarily heating and setting the filling.

Q: How can I make this gluten-free?
A: Substitute the whole wheat flour for a 1:1 gluten-free flour blend or tapioca flour, as noted in the ingredients. The texture will be slightly different but still satisfying.

Variations

Vegetarian version: Swap the chicken for cubed firm tofu or extra mushrooms and cauliflower florets; increase the seasoning and add a splash of soy sauce for depth.
Cheesy topping: Before baking, sprinkle ¾–1 cup grated cheddar or Gruyère across the top for a melty, browned finish. If you prefer dairy-free, use a plant-based cheese that melts well.

Why this recipe works (more detail)
The magic of this crustless pot pie lies in the balance of thickening and moisture control. The small amount of whole wheat flour dispersed among the ingredients acts as a binder and thickener without creating a gummy roux. Baking the entire mixture together concentrates flavors and ensures the chicken stays juicy while the vegetables soften but retain some texture. Dried herbs add an easy, pantry-friendly way to season the dish, and the absence of pastry makes the recipe quick to assemble and forgiving for substitutions.

Make-ahead and batch cooking
This recipe is very friendly for meal prep. Assemble the casserole in a disposable aluminum dish, cover tightly, and keep it in the refrigerator for up to 24 hours before baking — great for bringing to a potluck or having a ready meal after a busy day. For freezing, assemble fully, cover tightly with two layers of foil, and freeze. When ready to bake, do not thaw; increase the bake time and tent with foil until heated through.

Ingredient notes and swaps

Chicken: Boneless, skinless chicken breasts are used here for even, lean pieces. You can substitute boneless thighs for more richness; reduce the cook time slightly if using pre-cooked chicken.
Milk: Use any milk you prefer — dairy or nondairy. Room temperature milk mixes in more smoothly and helps prevent clumping.
Flour: Whole wheat flour contributes a bit of nuttiness and fiber. Gluten-free 1:1 blends or tapioca starch are acceptable swaps, but tapioca may make the filling glossier and slightly more elastic; use 2–3 tablespoons less if you find it too thick.

Troubleshooting common issues

Watery filling after baking: Either the vegetables released too much water or not enough flour was used. Next time, reduce the milk slightly or cook down the vegetables a bit in the skillet before assembling.
Dry chicken: Avoid cubing the chicken too small; overly small pieces dry out faster. If using pre-cooked meat, shorten bake time.
Top browning too quickly: Tent with foil for the last 10–15 minutes of baking to protect the surface while the center sets.

Nutrition and portioning
A crustless version reduces the overall calories and carbohydrates compared to a traditional pot pie. This recipe yields approximately 6–8 servings depending on portion size; pair with a light side salad to round out the meal. Using part-skim milk or a lower-fat dairy alternative will further reduce calories, while adding grated cheese will increase caloric density.

Occasions and serving ideas
This pot pie is flexible enough for weeknight dinners, lunch leftovers, or a casual weekend gathering. Plate individual portions with a crisp green salad for a weeknight meal, or serve family-style from the baking dish for a cozy weekend dinner. It’s also an excellent dish to bring to a friend or family gathering because it travels well and can be reheated easily.

FAQ
Q: How long does it take to prepare and bake this dish?
A: Prep time is about 15–20 minutes (depending on how fast you cube the chicken and chop vegetables) and baking time is 35–40 minutes.

Q: Can I double the recipe for company?
A: Yes. Use a larger baking dish (or two 9×13 pans) and increase the baking time slightly if the depth of the filling is greater; use a thermometer to ensure the center reaches a safe temperature (165°F / 74°C).

Q: Is this recipe freezer-friendly?
A: Yes. Assemble and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating, or bake from frozen with extended time covered in foil until thoroughly heated.

Q: What can I serve instead of peas and corn?
A: Try green beans, diced potatoes (par-cooked), sweet potatoes, or mixed frozen vegetables — adjust cooking times and liquid as necessary.

Q: How can I make this lower in sodium?
A: Use low-sodium or homemade chicken broth and omit added salt, relying on the herbs and black pepper for flavor. Taste before baking and adjust seasonings.

Final notes
This crustless chicken pot pie is as forgiving as it is comforting: swap in what you have, tweak herbs to your liking, and use leftovers to create a satisfying next-day lunch. The simplicity of tossing everything together and letting the oven do the finishing work makes it a reliable recipe to keep in your meal rotation.

Conclusion

For a lighter spin and helpful tips on balancing the vegetables and sauce, consider this detailed Healthy Crustless Chicken Pot Pie Recipe from The Dinner Bite for inspiration on flavor adjustments and presentation: Healthy Crustless Chicken Pot Pie Recipe – The Dinner Bite.
If you want to compare a slightly different take and see another simple crustless method, check out this alternate version at The Dizzy Cook for more serving ideas and tweaks: Crustless Chicken Pot Pie – The Dizzy Cook.