This crustless chicken pot pie recipe is the perfect easy weeknight meal! It's so cozy, creamy, and simple to make. It's loaded with veggies and chicken, making for a healthy one-pot dinner.
This simple shortcut chicken pot pie skips the crust but keeps all the comforting flavors of pot pie! Made in one pot, this crustless chicken pot pie recipe is perfect for busy weeknights and for when you're craving a cozy meal but don't want to put in any effort.
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Why You'll Love This Recipe
- This one pot crustless chicken pot pie cooks up in around 30 minutes, making it perfect for a weeknight meal.
- It's full of veggies, making for a wholesome meal that checks all the boxes.
- This crustless chicken pot pie helps use up leftover chicken! I usually shred up leftover rotisserie chicken or my slow cooker chicken to add to this dish. It's great if you're someone who meal preps ingredients like shredded chicken at the beginning of the week and need a creative way to use it up!
Ingredients You'll Need
- butter — I use unsalted butter. I like using a mix of butter and oil, as butter adds a delicious buttery flavor.
- oil — adding oil to the butter helps keep the butter from burning.
- onion — I use a small yellow onion, but feel free to use whatever onion you have on hand. I add extra onion if I have an extra cut one kicking around the fridge.
- carrots — for some sweetness!
- garlic — the more garlic, the better!
- salt & pepper — I use kosher salt.
- dried basil — I use dried basil, but you can also use dried thyme, rosemary, oregano, or Italian seasoning. Whatever you have on hand works!
- flour — this helps thicken the dish.
- broth — I use chicken broth instead of water to ensure the dish is flavorful. I recommend using low sodium broth and add salt as needed.
- milk — I use full fat milk to add creaminess to the dish.
- spinach — I use baby spinach as they're more tender and tastes sweeter than regular spinach.
- chicken — you can shred any cooked chicken, from chicken breasts to chicken thighs.
- peas — add them into the dish directly from frozen! It'll cook in no time.
- parmesan — I like using parmesan as it adds a wonderful nuttiness to the dish. Also, what's not to like about cheese?
How To Make This Crustless Chicken Pot Pie Recipe
- Melt the butter in oil over medium heat in a dutch oven or heavy-bottomed pot. Add the onions, carrots, and salt and cook for 8 to 10 minutes.
- Add the garlic and dried basil and cook for a minute.
- Stir in the flour and cook for another minute.
- Add the chicken broth (deglaze if necessary) and simmer for 3 to 4 minutes. Then, lower the heat and add the milk and simmer on low for another 3 to 4 minutes. Be careful not to bring the pot to a boil.
- Add the spinach and simmer for another minute, stirring throughout.
- Add the shredded chicken and frozen peas.
- Stir and simmer for 8 to 10 minutes. The liquid should start cooking down.
- Add the parmesan and stir until it's melted into the dish.
- Serve with more parmesan on top if desired.
Recipes Variations
- To make this more hearty, you can add some small diced russet potatoes or sweet potatoes.
- Instead of spinach, you can use kale.
- Diced celery makes for a great addition.
- Swap the chicken out for turkey if you've got that on hand.
Tips and Notes
- The dish does continue to thicken as it cools, so keep that in mind as you cook down the liquid.
- I like to brush some egg wash over puff pastry and bake it in the oven for a couple of minutes, so I have something to dip into the crustless chicken pot pie. Alternatively, you can serve this with some crusty bread or even crackers. I like this no knead bread and focaccia. Air fryer garlic bread is also a great side.
You can store leftover crustless chicken pot pie o the fridge in an airtight container for up to 3 to 4 days. Reheat gently over medium heat or in the microwave.
I personally have not tried freezing this crustless chicken pot pie, but since chicken pot pie is generally freezer-friendly, I don't see an issue with freezing this!
Recipe
Crustless Chicken Pot Pie
This crustless chicken pot pie recipe is the perfect easy weeknight meal! It's so cozy, creamy, and simple to make. It's loaded with veggies and chicken, making for a healthy one-pot dinner.
Ingredients
- 2 tablespoons butter, unsalted
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced into half moons, ½ inch thick
- 2 tablespoons minced garlic
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon dried basil
- ⅓ cup flour
- 3 to 4 cups low sodium chicken broth
- 1 cup milk
- 142 grams baby spinach
- 1 pound cooked shredded chicken
- 1 cup frozen peas
- ¼ to ½ cup parmesan
Instructions
- Melt the butter in oil over medium heat in a dutch oven or heavy-bottomed pot. Add the onions, carrots, and half the salt and pepper and cook for 8 to 10 minutes.
- Add the garlic and dried basil and cook for 1 minute.
- Stir in the flour and cook for 1 minute.
- Add the chicken broth (deglaze if necessary) along with the rest of the salt and pepper and simmer for 3 to 4 minutes. Then, lower the heat and add the milk and simmer on low for another 3 to 4 minutes. Be careful not to bring the pot to a boil.
- Add the spinach and simmer for 1 minute, stirring throughout.
- Add the shredded chicken and frozen peas.
- Stir and simmer for 8 to 10 minutes. The liquid should start cooking down.
- Add the parmesan and stir until it's melted into the dish.
- Serve with more parmesan on top if desired.
Notes
*You can add 3 to 4 cups of broth, depending on how soupy you'd like the dish to be.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 559Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 108mgSodium: 988mgCarbohydrates: 32gFiber: 4gSugar: 8gProtein: 51g
All nutritional data is an estimate.
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