Easy High Protein Crustless Chicken Pot Pie

Introduction

If you love the cozy, nostalgic flavors of a classic chicken pot pie but want something faster, lighter, and more practical for everyday cooking, this Crustless Chicken Pot Pie Recipe is exactly what you need. It delivers everything people crave about traditional pot pie—tender chicken, hearty vegetables, creamy sauce, and comforting herbs—without the fuss of making or baking a crust.

This recipe is designed for real life. It’s a true one-pan meal, comes together in just 35 minutes, and uses simple pantry and refrigerator staples. By skipping the crust, you not only save time, but you also create a dish that’s easier to serve, easier to store, and easier to reheat. The result is a thick, creamy chicken pot pie filling that stands perfectly on its own or can be spooned over rice for a heartier meal.

What makes this recipe especially appealing is how reliable it is. Each step is intentional, ensuring the vegetables are tender, the chicken stays juicy, and the sauce thickens smoothly without lumps. It’s a fantastic option for busy weeknights, meal prep, or when you want something warm and satisfying without turning on the oven.

Whether you’re cooking for your family, planning lunches for the week, or just craving a comforting bowl of homemade food, this crustless chicken pot pie is a recipe you’ll come back to again and again.

Why You’ll Love This Recipe

• One-pan meal with minimal cleanup
• Classic chicken pot pie flavor without the crust
• High-protein and filling
• Ready in just 35 minutes
• Easily adaptable for gluten-free or dairy-free needs
• Stores and reheats beautifully

Ingredients Breakdown

This recipe makes 4 servings, each approximately 1.5 cups. All ingredients are listed exactly as used to ensure accuracy and consistency.

Main Ingredients

• 1 tablespoon olive oil
• 2 lbs chicken breasts, cubed in ½ inch squares
• ½ cup diced onion
• 1 tablespoons minced garlic (about 3 cloves)
• 2 cups sliced carrots, cut in 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 gluten-free 1:1 flour or tapioca flour)
• 1 ½ cups low sodium chicken broth
• 1 ½ cups room temperature milk (regular or nondairy)

Vegetables

• 1 ½ cups peas
• 1 ½ cups corn

Each ingredient has a specific purpose. The chicken provides protein, the vegetables build flavor and texture, and the flour, broth, and milk work together to create a creamy, pot-pie-style sauce without heaviness.

Tools & Equipment Needed

To make this recipe efficiently, you’ll need:

• Large deep skillet or sauté pan
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Whisk (optional but helpful)

No oven, baking dish, or special equipment is required, making this recipe especially convenient.

Step-by-Step Instructions

Follow these steps carefully to ensure a smooth, creamy, and well-cooked pot pie filling.

1. Heat the oil and cook the chicken
   In a large pan, heat 1 tablespoon olive oil over medium-high heat. Add the cubed chicken breasts and cook for about 10 minutes, stirring occasionally, until the chicken is lightly browned on the outside and mostly cooked through.
2. Add vegetables
   Once the chicken has cooked, add the diced onion, minced garlic, sliced carrots, and diced celery to the pan. Sauté everything together for 10 minutes, stirring often, until the vegetables begin to soften and release their flavor.
3. Add seasonings and flour
   Sprinkle in the salt, black pepper, dried parsley, dried rosemary, dried thyme, and dried basil. Add the flour and stir well to evenly coat the chicken and vegetables. This step creates the base of the thick, creamy sauce.
4. Add chicken broth
   Slowly pour in the chicken broth while stirring continuously. Cook for about 5 minutes, allowing the mixture to come to a gentle bubble and begin thickening.
5. Add milk
   Once the mixture is bubbling, slowly add the room temperature milk, stirring constantly as the sauce thickens. This gradual addition helps prevent lumps and ensures a smooth texture.
6. Add peas and corn
   Stir in the peas and corn, mixing until evenly distributed and heated through.
7. Serve
   Serve the crustless chicken pot pie filling as is, or spoon it over cooked rice if desired.

Tips & Variations

Ingredient Substitutions

• Whole wheat flour can be replaced with gluten-free 1:1 flour or tapioca flour for a gluten-free version.
• Any nondairy milk can be used as long as it is unsweetened.

Texture Tips

• Cut vegetables evenly so they cook at the same rate.
• Use room temperature milk to prevent sudden temperature changes that can affect sauce texture.
• Stir continuously when thickening to avoid sticking or clumping.

Vegetable Tips

• If using frozen peas or corn, thaw and drain them well before adding.
• Always add peas and corn at the end to prevent them from becoming mushy.

Flavor Profile & Pairings

This dish is rich, creamy, and herb-forward, with savory notes from rosemary and thyme balanced by the subtle sweetness of carrots, peas, and corn. The sauce is thick without being heavy, coating every piece of chicken and vegetable for a comforting, stew-like consistency.

It pairs well with simple sides such as cooked rice, steamed vegetables, or a fresh green salad, allowing the pot pie filling to remain the star.

Nutritional Overview

This crustless chicken pot pie offers a well-balanced nutritional profile:

• High in protein from chicken breast
• Moderate carbohydrates from vegetables and flour
• Lower fat compared to traditional pot pie
• Rich in vitamins from carrots, peas, and corn

It’s hearty enough to be filling while still aligning with balanced eating goals.

Make-Ahead & Meal Prep Tips

• Chop all vegetables up to 2 days in advance and store in airtight containers.
• Cube chicken ahead of time and refrigerate until ready to cook.
• The finished dish can be portioned into containers for easy lunches or dinners.

This recipe is ideal for meal prep because it maintains its texture and flavor when reheated.

FAQs

Can I make this recipe gluten-free?
Yes, substitute whole wheat flour with gluten-free 1:1 flour or tapioca flour.

Why is the milk added after the broth?
Adding milk after the broth helps control thickening and prevents curdling.

Can I use frozen vegetables?
Yes, but thaw and drain them first and add them at the end.

How do I keep the sauce from getting lumpy?
Whisk in liquids slowly and stir constantly as the sauce thickens.

Can I double this recipe?
Yes, just use a larger pan and allow extra time for thickening.

Cooking Timeline (At a Glance)

Stage	Time
Prep Time	10 minutes
Cook Time	25 minutes
Total Time	35 minutes

Serving Suggestions

Serve this crustless chicken pot pie in wide bowls for a cozy presentation. For added heartiness, spoon it over cooked rice. Garnish simply with fresh herbs if desired, but it’s just as satisfying served plain.

Recipe Variations

Using the same ingredients and method, you can:

• Serve over mashed potatoes for a comfort-food twist
• Portion into containers for ready-to-go lunches
• Enjoy it as a thick soup-style meal on its own

Ingredient Spotlight

Chicken Breast

Chicken breast provides lean protein and cooks quickly when cubed. Cutting it into uniform ½-inch pieces ensures even cooking and a tender texture.

Carrots, Celery, and Onion

This classic vegetable trio builds the foundational flavor of pot pie. Sautéing them properly ensures they soften and sweeten rather than remain crunchy.

Pro Cooking Tips

• Always sauté vegetables fully to ensure they cook through.
• Bring the mixture to a boil before adding milk for optimal thickening.
• Stir continuously once the sauce starts to thicken to avoid scorching.
• Taste and adjust seasoning before serving if needed.

Storage & Freezing Guide

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portioned containers for up to 2 months.
• Reheating: Reheat gently on the stovetop or microwave, stirring occasionally.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	506 kcal
Protein	59g
Carbohydrates	43g
Fiber	8g
Fat	11g
Saturated Fat	2g
Sodium	555mg
Cholesterol	150mg

Dietary notes: high-protein, comfort food, adaptable for gluten-free and dairy-free diets.

Expanded Conclusion

This Crustless Chicken Pot Pie Recipe proves that comfort food doesn’t need to be complicated to be deeply satisfying. With tender chicken, hearty vegetables, and a creamy herb-infused sauce, it captures all the essence of classic pot pie in a faster, more practical form.

Perfect for busy weeknights, meal prep, or cozy family dinners, this recipe is dependable, nourishing, and endlessly comforting. Once you try it, it’s sure to become a regular part of your home-cooked meal rotation—simple, hearty, and always satisfying.

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