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Healthy Crustless Chicken Pot Pie Recipe

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4.2 from 11 reviews

This Healthy Crustless Chicken Pot Pie offers all the comforting flavors of a classic pot pie without the added calories and carbs from a traditional crust. Made with shredded chicken, mixed vegetables, and a creamy herb-infused sauce, it’s a quick and nourishing meal perfect for cozy dinners.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Protein

  • 4 cups shredded chicken

Vegetables & Aromatics

  • 3 cups frozen mixed vegetables
  • 1 cup finely chopped yellow onions
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 thyme sprig (remove from stalk before serving)

Dairy & Fats

  • 3 tbsp unsalted butter
  • 1/3 cup half and half (or substitute with semi-skimmed milk or dairy-free milk)

Dry Ingredients & Seasonings

  • 3 tbsp all-purpose flour (plain flour)
  • 1 tsp dried mixed herbs (or substitute with Italian seasoning or Herb de Provence)
  • ½ tsp red pepper flakes
  • Salt and pepper to taste

Liquids

  • 2½ cups chicken broth (or as needed)

Instructions

  1. Sauté Aromatics: Start by melting the unsalted butter in a skillet over medium heat. Add the finely chopped yellow onions and minced garlic cloves, sautéing them until they are soft and fragrant, about 3-5 minutes. This step builds the flavor base of the dish.
  2. Add Vegetables and Herbs: Stir in the frozen mixed vegetables along with the fresh thyme sprig and dried mixed herbs. Combine well and cook for another 3 to 5 minutes. The heat will thaw the frozen vegetables while infusing the herbs into the mix.
  3. Incorporate Flour and Broth: Sprinkle the all-purpose flour evenly over the vegetable mixture, stirring continuously to coat and cook out the raw flour taste. Gradually add the chicken broth while stirring to prevent lumps; the sauce will begin to thicken as it heats.
  4. Season and Add Chicken: Season the sauce with salt, pepper, and red pepper flakes to taste. Add the shredded chicken and bay leaf, stirring to fully combine. Pour in the half and half, mixing well to create a creamy texture.
  5. Simmer and Adjust: Reduce the heat to medium-low and let the mixture simmer gently for 8 to 10 minutes, allowing the flavors to meld and the sauce to thicken further. Stir occasionally and check the consistency; if too thick, add extra broth or water to lighten it. Remove the bay leaf and thyme sprig before serving.
  6. Serve: Once cooked, taste and adjust seasoning if necessary. Serve the crustless chicken pot pie immediately while warm and enjoy a nutritious, comforting meal without the crust.

Notes

  • You can substitute the half and half with any milk of choice, including dairy-free options, for a lighter or vegan-friendly adaptation.
  • If you prefer a thicker filling, reduce the amount of chicken broth slightly or cook the sauce a bit longer to reduce.
  • Feel free to add your favorite vegetables to the mix, such as peas, carrots, or corn, to tailor the dish to your preference.
  • For an extra herbaceous flavor, garnish with fresh parsley or thyme before serving.
  • This recipe is best enjoyed fresh but can be stored in the refrigerator for up to 3 days and gently reheated on the stovetop.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://recipeteach.com/healthy-crustless-chicken-pot-pie-recipe/