This Healthy Crustless Chicken Pot Pie is a comforting dish packed with tender chicken, fresh veggies, and a creamy sauce—all without the crust! Perfect for a cozy dinner!
I love how quick and easy it is to whip up! It’s like getting all the flavor of a classic pot pie, minus the fuss. Plus, it’s guilt-free—who knew healthy could taste so good? 😋
Key Ingredients & Substitutions
Shredded Chicken: Using cooked chicken breast is perfect here. You can swap it with rotisserie chicken for convenience or even use turkey for a seasonal twist.
Vegetables: Carrots, celery, and peas are classic choices, but feel free to add diced potatoes, green beans, or mushrooms based on what you have. They all add great flavor!
Chicken Broth: I recommend low-sodium broth to control salt levels. If you’re vegetarian or vegan, veggie broth works just as well!
Almond Milk: Unsweetened almond milk keeps things light. For creaminess, you might consider oat milk or low-fat dairy milk. If you’re avoiding lactose, almond or soy milk are good options.
Whole Wheat Flour: This adds a nice thickness. If gluten is a concern, you can use almond flour, cornstarch, or a gluten-free flour blend as a substitute.
How Can I Achieve the Creamiest Sauce?
Creating a creamy sauce without using heavy cream is key to this recipe. The technique involves slowly incorporating the liquid into the flour mixture. Here’s how to do it:
- After sautéing the vegetables, sprinkle the flour over them and stir well to coat. This helps the flour absorb moisture and prevents clumping.
- Gradually add the chicken broth and almond milk while whisking. This keeps the texture smooth. If you pour it in too quickly, lumps may form.
- Cook on medium heat while stirring until it thickens, which will take a few minutes. This is critical for that creamy consistency!
By following this technique, you’ll have a deliciously creamy pot pie filling that’s both healthy and satisfying!
How to Make Healthy Crustless Chicken Pot Pie
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked, shredded chicken breast
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1/2 cup corn kernels (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
For the Sauce:
- 2 cups low-sodium chicken broth
- 1 cup unsweetened almond milk (or low-fat milk)
- 1/4 cup whole wheat flour
- 2 tablespoons olive oil
Seasonings:
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prepare and 20-25 minutes to bake. So, in total, you’ll be enjoying your crustless chicken pot pie in around 35-40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by getting your oven ready! Preheat it to 375°F (190°C) so it’s nice and hot for baking your pot pie.
2. Sauté the Aromatics:
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté them together for about 3-4 minutes until the onion is soft and fragrant.
3. Add the Vegetables:
Next, toss in the diced carrots and celery. Cook these veggies for about 5-7 minutes, stirring frequently, until they’re tender and just starting to become golden.
4. Make the Base:
Now, it’s time to thicken things up! Stir in the whole wheat flour, ensuring all the vegetables are well-coated. Cook this mixture for another 1-2 minutes. This helps to remove the raw flour taste and gives your pie filling a nice base.
5. Create the Creamy Sauce:
Gradually whisk in the chicken broth and almond milk. Keep stirring as you add the liquids to avoid any lumps. Continue stirring until the mixture thickens into a creamy sauce. This usually takes a few minutes, so be patient!
6. Mix in the Chicken and Seasonings:
Once the sauce is thick and creamy, stir in the shredded chicken, frozen peas, corn (if you’re using it), thyme, rosemary, salt, and pepper. Mix everything well and heat until it’s all warmed through.
7. Transfer to Baking Dish:
Carefully pour the creamy chicken and vegetable mixture into a baking dish—an 8×8 inch dish works perfectly. Spread it out evenly for even cooking.
8. Bake:
Place the dish in your preheated oven and bake uncovered for 20-25 minutes. You’ll know it’s ready when it’s bubbly and lightly golden on top.
9. Garnish and Serve:
Once the pot pie is done baking, take it out and let it cool slightly. Before serving, sprinkle fresh parsley on top to brighten it up. Enjoy your warm, healthy, crustless chicken pot pie!
FAQ for Healthy Crustless Chicken Pot Pie
Can I Use Frozen Chicken Instead of Cooked Chicken?
Yes, you can! Just make sure to fully cook the frozen chicken before shredding it. You can bake, boil, or sauté it until it reaches an internal temperature of 165°F (74°C) for food safety.
Can I Make This Recipe Vegetarian?
Absolutely! Substitute the chicken with a mix of mushrooms, extra vegetables, or even a plant-based protein like chickpeas or tofu. Use vegetable broth instead of chicken broth to keep the flavors vibrant!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it in a freezer-safe container for up to 2 months. Just thaw overnight in the fridge before reheating.
What Should I Serve with the Chicken Pot Pie?
This dish is hearty enough to stand on its own, but you can serve it with a simple side salad or some crusty whole grain bread for a complete meal. Enjoy your healthy comfort food!
