Description
A lighter take on the classic comfort dish, this Crustless Chicken Pot Pie is creamy, hearty, and packed with tender chicken and vegetables — without the heavy pastry crust. Perfect for a cozy, easy dinner.
Ingredients
Scale
Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 1/2 cup shredded cheddar or Parmesan cheese (optional)
Instructions
Instructions
- Preheat oven to 375°F / 190°C.
- In a large skillet, melt butter over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 5–7 minutes.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in chicken broth and milk until smooth and slightly thickened.
- Add cooked chicken, peas, thyme, salt, and pepper. Stir to combine.
- Transfer mixture to a greased baking dish and sprinkle cheese on top if using.
- Bake for 20–25 minutes until hot and bubbly.
- Let cool slightly before serving.
Notes
Great for low-carb diets when served without crust. You can add mushrooms or corn for extra texture. Leftovers keep well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 300
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg
Keywords: crustless chicken pot pie, low carb dinner, creamy chicken bake, comfort food
