This cozy, comforting crustless chicken pot pie will be a family favorite easy weeknight dinner in no time! You get all the classic chicken pot pie flavors, without any of the fuss. It’s the perfect simple, hearty, and warming 30-minute meal.
Crustless Chicken Pot Pie
This crustless pot pie has a thick and creamy sauce that’s loaded with flavor from Italian seasoning, parsley, and a hint of thyme. It’s filled with tender carrots, sauteed onions, savory garlic, sweet peas, and juicy chicken.
I love this lightened up version of chicken pot pie without the crust. It’s plenty filling and doesn’t feel heavy. Not only does this meal feel lighter, it’s actually tons easier and faster to make when you don’t have to worry about topping it with a crust. That’s a win-win in my book!
Ingredients
Butter: This is the fat that we’re sauteing the vegetables in and that makes up the base of the roux. It adds a delicious, rich, savory flavor.
Carrot, Onion, and Garlic: These are classic flavors in pot pie. These three add a great combination of sweet, savory, and aromatic flavors.
Flour: All-purpose flour is the thickener we’re using to make the roux to thicken the sauce into the classic pot pie consistency.
Chicken Broth: This is one of the liquids making up the base of the sauce and it adds such a delicious, savory flavor.
Milk: This is what makes the sauce creamy, and pot pies are known for their creamy sauce bases. I prefer whole milk because it’s creamy but not too heavy.
Italian Seasoning, Parsley, and Thyme: These herbs make up a lot of the flavor profile of this dish and are one of the parts that really make it taste homemade. The thyme is especially important. It’s an earthy, savory herb that pairs incredibly well with chicken and is a classic pot pie herb. If you left it out, you’d definitely feel like something was missing.
Salt and Pepper: Salt enhances all of the other flavors in this dish, while the slight heat in the pepper balances out the rich and savory flavors. Keep in mind that freshly cracked pepper will be significantly spicier than ground pepper.
Cooked Chicken: I like to use rotisserie chicken, but feel free to use leftover chicken or cook up some chicken breasts that you have on hand for this dish. This recipe is also a great way to use up your leftover Thanksgiving turkey.
Frozen Peas: Peas add color, sweetness, and texture to the pot pie filling. I think they also make it more filling.
How To Make Crustless Chicken Pot Pie
Saute: Heat a Dutch oven on the stove, then add the butter and let it melt. Add the carrots and cook briefly, then add the onions and cook until softened and translucent. Stir in the garlic and cook until fragrant. (See the recipe card below for the full printable instructions.)
Make the Roux: Sprinkle in the flour and stir to coat the vegetables, cooking briefly until the raw flour taste is gone.
Add Liquid: Slowly pour in the chicken broth while whisking constantly until smooth, then repeat with the milk.
Season and Simmer: Stir in the Italian seasoning, parsley, thyme, salt, and pepper. Bring the mixture to a gentle boil, then reduce to a simmer and stir occasionally until the sauce has thickened.
Add Chicken and Peas: Stir in the shredded chicken and frozen peas and cook until everything is warmed through. Serve, and enjoy! See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Pro Tips
- Cook the Roux Before Adding Liquid: Giving the roux a chance to cook for a couple of minutes before adding the broth both cooks off the raw flour taste and allows it to develop a deeper flavor.
- Add the Broth Slowly: If you don’t start by adding liquid slowly to roux, the roux will clump up, instead of turning into a lovely, consistent, thick sauce base. It’s important to take your time here and fully incorporate a little liquid at a time before adding more.
- Use Rotisserie Chicken: This is such a time saver because it’s already cooked, already seasoned, and shreds super easily.
What To Use Instead Of Pie Crust For Chicken Pot Pie?
I personally love making crustless chicken pot pie, which is why I love this recipe. I think the filling of chicken pot pie is already hearty enough to make a delicious meal on its own. You could also sprinkle crushed Ritz crackers or buttery toasted panko breadcrumbs on top. If you want something that tastes more like a traditional pot pie, you could make drop biscuits or use canned refrigerated biscuits and put those on top. You could also spoon mashed potatoes on top of the chicken pot pie filling, but that would make a dish that more closely resembles shepherd’s pie.
What Is The Best Thickening Agent For Pot Pie?
I normally use all-purpose flour. It’s consistent and always works well for me. If you don’t want to use flour, you can use cornstarch instead. The trick with using cornstarch is to use half as much cornstarch as flour (so for this recipe you’d need 2 Tablespoons of cornstarch) and then whisk that with an equal amount of COLD water before adding it to the liquid in the pan (this step helps avoid clumps). Then you’ll need to let it simmer for at least two minutes to fully activate the thickening properties.
What Is The Sauce Made Of In Chicken Pot Pie?
The sauce in chicken pot pie is essentially a seasoned cream gravy with chicken and vegetables mixed in. The sauce is made with butter and flour to form a roux, seasonings to add flavor, and chicken broth and milk to make up the flavorful, creamy base of the sauce.
Why Is My Chicken Pot Pie So Liquidy?
If your chicken pot pie filling is liquidy, it normally means you either added too much liquid or you didn’t let the sauce simmer long enough after adding the liquid to let the thickener fully activate.
What Are Some Variations Of Pot Pie?
Pot pie is a super versatile base. You can make chicken pot pie, turkey pot pie, vegetable pot pie, beef pot pie, or ham pot pie.
Can You Freeze Crustless Chicken Pot Pie?
Yes! It actually freezes better than a pot pie with crust would because there’s no pastry element that runs the risk of getting soggy when it thaws.
Storing And Freezing
Let the leftovers cool, then transfer them to an airtight container and keep in the fridge for up to 3 days or the freezer for up to 2 months. To reheat, let the frozen pot pie filling thaw overnight in the fridge, and then reheat over medium-low heat on the stove. If it’s too thick, add a splash of broth or milk to help loosen it up.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Dinner Recipes
If you like this recipe, be sure to check out all of our other dinner recipes. Some reader favorites are:
- Creamy Garlic Chicken Pasta
- Chicken Gnocchi
- Southern Chicken and Rice
- Bisquick Chicken and Dumplings
- Bisquick Chicken Pot Pie
- Cheesy Potato Casserole Recipe
BEST Crustless Chicken Pot Pie (Easy and Delicious Recipe)
This cozy, comforting crustless chicken pot pie will be a family favorite easy weeknight dinner! You’ll love this delicious 30-minute meal.
Ingredients
- 1/4 cup butter
- 1 large carrot, diced (1 1/2 cups)
- 1 medium onion, diced (1 cup)
- 2 cloves garlic, minced
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 3 cups of cooked and shredded chicken (I used rotisserie chicken)
- 1/2 cup frozen peas
- Fresh chopped parsley, for garnish (optional)
Instructions
- Heat a small Dutch oven over medium heat, then add the butter and let it melt. Add the carrots, stir, and cook for 2 minutes. Add the onions, stir, and cook until translucent (about 4 minutes). Add the minced garlic, stir, and cook until aromatic (about 1 minute).
- Sprinkle in the flour and mix, creating a roux, stirring for about 1-2 minutes to cook off the raw flour taste.
- Slowly pour in the chicken broth, whisking constantly until smooth. Repeat with the milk.
- Once smooth, stir in the Italian seasoning, parsley, thyme, salt, and pepper. Turn the heat up to medium-high and bring to a gentle boil. Turn the heat down to bring to a simmer. Simmer, while slowly stirring to prevent burning on the bottom, until the sauce has thickened (about 4 minutes).
- Add in the cooked chicken and frozen peas, stir, and cook until everything is heated through (about 5 minutes).
- Serve, and enjoy!
Nutrition Information:
Serving Size:
1/6Amount Per Serving: Calories: 395Total Fat: 16gCarbohydrates: 17.7gFiber: 3.2gSugar: 6.9gProtein: 43.7g
Nutrition information isn't always accurate.
This crustless chicken pot pie is the best stove top comfort food ready in only 30 minutes!
