Description
A comforting crustless chicken pot pie with tender chicken, creamy sauce, and vegetables, perfect for weeknight dinners.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil and sauté onion and garlic until translucent.
- In a mixing bowl, combine cubed chicken, sautéed onion and garlic, carrots, celery, salt, pepper, and herbs. Add flour and toss to coat.
- Pour in chicken broth and milk, stir to combine, then mix in peas and corn.
- Transfer the filling to the baking dish and smooth the top.
- Bake for 35–40 minutes until bubbling and golden. Adjust time for pre-cooked chicken.
- Let cool for 10 minutes before serving.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken pot pie, crustless pie, comfort food, weeknight dinner, family meal