Crustless Chicken Pot Pie
A simple and comforting one-pot meal loaded with tender chicken, fresh vegetables, and herbs, thickened with a creamy sauce for a satisfying crustless pot pie experience.
Equipment
- 1 large pan for cooking chicken and vegetables
Ingredients
- 1 tablespoon olive oil
- 2 pounds chicken breasts cubed (½ inch squares)
- ½ cup diced onion
- 1 tablespoon minced garlic about 3 cloves
- 2 cups sliced carrots small rounds
- ¾ cup diced celery about 3 stalks
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ⅓ cup whole wheat flour or gluten-free 1:1 flour or tapioca flour
- 1½ cups low sodium chicken broth
- 1½ cups room temperature milk regular or nondairy
- 1½ cups peas
- 1½ cups corn
Instructions
- Heat olive oil in a large pan over medium-high heat.
- Add the cubed chicken and cook for about 10 minutes until lightly browned.
- Add diced onion, minced garlic, sliced carrots, and diced celery, then sauté for 10 minutes.
- Stir in dried parsley, rosemary, thyme, basil, flour, and chicken broth; cook for 5 minutes until mixture bubbles and thickens.
- Slowly add room temperature milk, stirring constantly until the sauce thickens.
- Mix in peas and corn and cook until heated through.
- Serve the pot pie filling as is or over cooked rice.
Notes
- Sauté fresh vegetables fully to ensure proper cooking.
- Thaw and drain frozen veggies to avoid mushiness.
- Add frozen vegetables near the end of cooking.
- Whisk broth slowly to incorporate into roux.
- Bring filling to a boil before adding milk and stir constantly.
- Store leftovers in an airtight container refrigerated up to 4 days.