Crustless Chicken Pot Pie

Crustless Chicken Pot Pie

Author: Chef Elsa Prep Time: 15 min
Cook Time: 40 min Total Time: 55 min
Yield: 8 servings Category: Dishes Cuisine: American Diet: Gluten-Free, Dairy-Free Optional

Description

Description A comforting crustless chicken pot pie with tender chicken, creamy sauce, and vegetables, perfect for weeknight dinners.

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 (or gluten-free substitute)
  • 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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Instructions

  1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. In a large skillet, heat olive oil and sauté onion and garlic until translucent.
  3. In a mixing bowl, combine cubed chicken, sautéed onion and garlic, carrots, celery, salt, pepper, and herbs. Add flour and toss to coat.
  4. Pour in chicken broth and milk, stir to combine, then mix in peas and corn.
  5. Transfer the filling to the baking dish and smooth the top.
  6. Bake for 35–40 minutes until bubbling and golden. Adjust time for pre-cooked chicken.
  7. Let cool for 10 minutes before serving.

Notes

  1. Notes
  2. For a thicker filling, increase the flour to ½ cup or reduce milk by ¼ cup. Can be made gluten-free with appropriate flour substitutes and dairy-free with plant-based milk.