High Protein Crustless Chicken Pot Pie

Introduction

Few dishes capture the essence of comfort food quite like a classic chicken pot pie. But sometimes, we crave all the creamy, hearty filling without the fuss of a crust. That’s where this Crustless Chicken Pot Pie Recipe shines. Bursting with tender chicken, fresh vegetables, and a creamy, flavorful sauce, it’s everything you love about traditional chicken pot pie—just simpler and lighter.

Whether you’re cooking for a busy weeknight, meal prepping for the week, or serving a comforting dinner for family and friends, this recipe delivers. It’s easy to make, requires just one pan, and cooks in just 35 minutes, making it a perfect solution for anyone looking for a wholesome, satisfying meal in minimal time.

Inspired by classic American comfort food, this crustless version allows the flavors of the filling to shine. Every bite offers a balance of tender chicken, sweet carrots, crisp celery, and creamy sauce, seasoned with a medley of herbs. Serve it as-is or over a bed of rice for a filling, versatile meal.

Why You’ll Love This Recipe

• Quick and easy: Ready in just 35 minutes.
• One-pot convenience: Minimal cleanup with all ingredients cooked together.
• Loaded with veggies: Carrots, celery, peas, and corn make it a nutrient-packed meal.
• Creamy, comforting texture: Thickened sauce without needing a crust.
• Versatile serving options: Enjoy on its own or over rice for extra heartiness.
• Family-friendly: Appealing to both kids and adults with its familiar flavors.

Ingredients Breakdown

Yield

This recipe serves 4 portions, each about 1.5 cups.

Ingredients

Base & Protein

• 1 tablespoon olive oil
• 2 lbs chicken breasts, cubed into ½ inch squares

Vegetables

• ½ cup diced onion
• 1 tablespoon minced garlic (about 3 cloves)
• 2 cups sliced carrots, cut into small circles
• ¾ cup diced celery (about 3 stalks)

Seasonings

• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon dried parsley
• 1 teaspoon dried rosemary
• ½ teaspoon dried thyme
• ½ teaspoon dried basil

Thickener & Liquid

• 1/3 cup whole wheat flour (can substitute 1:1 gluten-free flour or tapioca flour for GF)
• 1 ½ cups low sodium chicken broth
• 1 ½ cups room temperature milk (regular or non-dairy)

Veggie Finish

• 1 ½ cups peas
• 1 ½ cups corn

Tools & Equipment Needed

• Large frying pan or skillet
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Whisk or spatula for stirring

Step-by-Step Instructions

Step 1: Cook the Chicken

In a large pan, heat 1 tablespoon olive oil over medium-high heat. Add the cubed chicken breasts and cook for 10 minutes, stirring occasionally, until lightly browned on all sides.

Step 2: Sauté the Vegetables

Add the diced onion, minced garlic, sliced carrots, and diced celery to the pan with the chicken. Sauté for 10 minutes, stirring occasionally, until vegetables are tender and aromatic.

Step 3: Add Spices and Flour

Stir in the dried parsley, rosemary, thyme, basil, ½ teaspoon salt, and ¼ teaspoon black pepper. Sprinkle 1/3 cup whole wheat flour over the mixture and stir well to coat all ingredients. Cook for 5 minutes, allowing the mixture to bubble and thicken slightly.

Step 4: Incorporate the Broth

Slowly pour in 1 ½ cups low sodium chicken broth, whisking constantly to fully incorporate the flour and prevent lumps. Continue to cook until the mixture begins to bubble and thicken into a creamy base.

Step 5: Add Milk

Gradually add 1 ½ cups room temperature milk, stirring constantly as the mixture continues to thicken. Maintain gentle heat and stir frequently to prevent scorching.

Step 6: Finish with Peas and Corn

Stir in 1 ½ cups peas and 1 ½ cups corn, combining evenly with the creamy chicken and vegetable filling. Heat through for a few minutes until the vegetables are warmed and tender.

Step 7: Serve

Serve the crustless chicken pot pie as-is for a hearty meal, or pour over cooked rice for added substance. Garnish with a sprinkle of fresh parsley if desired.

Tips & Variations

• Vegetable prep: Sautéing fresh vegetables ensures they cook fully and retain their flavor.
• Frozen vegetables: Thaw and drain frozen peas or corn before adding to prevent excess water from thinning the sauce.
• Roux consistency: Whisk the chicken broth slowly into the flour mixture to prevent lumps and achieve a smooth sauce.
• Milk addition: Ensure milk is room temperature to avoid curdling when adding to the hot pan.
• Make it GF: Substitute whole wheat flour with a 1:1 gluten-free flour or tapioca flour.

Flavor Profile & Texture

This crustless pot pie has a rich, creamy texture, balanced by tender chicken and fresh vegetables. Sweet carrots, earthy celery, and bursts of peas and corn complement the savory sauce, which carries a blend of aromatic herbs including parsley, rosemary, thyme, and basil. The result is a dish that is comforting, hearty, and indulgent—without feeling heavy or greasy.

Nutritional Overview

Per 1.5-cup serving:

• Calories: 506 kcal
• Carbohydrates: 43 g
• Protein: 59 g
• Fat: 11 g
• Saturated Fat: 2 g
• Fiber: 8 g
• Sugar: 12 g
• Cholesterol: 150 mg
• Sodium: 555 mg

Dietary notes:

• Nut-free
• Gluten-free option available
• Can be made dairy-free by using plant-based milk

Make-Ahead & Meal Prep Tips

• Cubed chicken can be prepped a day in advance.
• Vegetables can be diced and stored in the fridge.
• The sauce can be prepared ahead, and just heated with the chicken and veggies before serving.
• Leftovers store well in an airtight container in the refrigerator for up to 4 days.

FAQs

Can I use frozen chicken?

Fresh chicken is recommended for even cooking. Frozen chicken should be fully thawed before cubing and cooking.

Can I add more vegetables?

Absolutely. Bell peppers, zucchini, or mushrooms can be added to increase vegetable content. Adjust sautéing time accordingly.

Can this be made in a slow cooker?

Yes, but liquid ratios may need adjustment. Cook chicken and vegetables first for proper texture.

How do I prevent the sauce from being too thin?

Make sure to properly sauté the flour and spices before adding the broth, and whisk constantly when adding milk.

Is this recipe kid-friendly?

Yes, the creamy, mildly seasoned sauce and tender chicken make it appealing for children.

Cooking Timeline (At a Glance)

Stage	Time
Prep Time	10 minutes
Cook Chicken & Veg	20 minutes
Total Time	35 minutes

Serving Suggestions

• Serve as a standalone meal for a light, comforting option.
• Serve over cooked white, brown, or wild rice for added heartiness.
• Pair with a fresh side salad or roasted vegetables for extra color and nutrients.

Recipe Variations

1. Herb-forward: Add fresh thyme and parsley at the end for a brighter flavor.
2. Cheesy twist: Stir in shredded cheddar or mozzarella for extra richness.
3. Spicy option: Add a pinch of crushed red pepper flakes for subtle heat.
4. Vegetable boost: Include zucchini, mushrooms, or green beans for more variety.

Ingredient Spotlight

Chicken Breasts

Lean and high in protein, chicken breasts are the perfect base for this creamy, herb-infused pot pie. Cubing ensures even cooking and a tender bite.

Whole Wheat Flour

Used as a thickener for the sauce, whole wheat flour provides a subtle nutty flavor while contributing to a more wholesome version of traditional pot pie.

Pro Cooking Tips

• Stir constantly after adding milk to prevent curdling and ensure a smooth sauce.
• Do not overcrowd the pan when sautéing chicken to allow for proper browning.
• Thaw frozen vegetables completely and drain before adding to maintain the right sauce consistency.
• Use room temperature milk to prevent lumps and maintain creamy texture.

Storage & Freezing Guide

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze portions in a freezer-safe container for up to 2 months.
• Reheating: Reheat gently on the stove over low heat or in the microwave, stirring occasionally to redistribute sauce.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	506 kcal
Protein	59 g
Carbohydrates	43 g
Fat	11 g
Fiber	8 g

Dietary notes: Gluten-free option available, nut-free, dairy can be substituted.

Expanded Conclusion

This Crustless Chicken Pot Pie Recipe is a perfect combination of convenience, flavor, and comfort. It’s a one-pan wonder that brings together tender chicken, fresh vegetables, and creamy, herb-infused sauce in just 35 minutes. No crust is required, but all the heartwarming satisfaction of a traditional pot pie remains intact.

Whether you’re making dinner on a busy weeknight, serving family and friends, or preparing meals ahead, this recipe delivers every time. With its versatility, flavor, and simplicity, it’s destined to become a staple in your comfort food repertoire.

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