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.
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Servings: 4 servings
Equipment
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 kosher salt
- ¼ teaspoon pepper
- 1 tablespoon dried basil
- ⅓ cup flour
- 3 to 4 cups chicken broth low sodium
- 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.
Video
Notes
*You can add 3 to 4 cups of broth, depending on how soupy you'd like the dish to be.
Nutrition
Serving: 1serving | Calories: 477kcal | Carbohydrates: 25g | Protein: 39g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 1542mg | Potassium: 855mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9083IU | Vitamin C: 29mg | Calcium: 262mg | Iron: 5mg