This Easy Crustless Chicken Pot Pie is a cozy dish packed with tender chicken, mixed veggies, and a creamy sauce. No crust means less fuss and more deliciousness!
Honestly, who needs a crust when you have all that creamy goodness? I love making it on busy days, and it warms my heart and tummy at the same time. Perfect comfort food, right? 😊
Key Ingredients & Substitutions
Cooked Chicken: You can use any leftover chicken or even store-bought rotisserie chicken for ease. If you’re looking for a lighter option, turkey also works well.
Frozen Mixed Vegetables: These save time and effort, but you can swap in fresh veggies like diced carrots, peas, and corn. Just make sure to chop them small enough to cook through quickly.
Butter: I like using unsalted butter for better control over seasoning. If you prefer a dairy-free version, you can use olive oil or coconut oil instead.
Cheddar Cheese: It adds a creamy touch, but if you’re not a fan, you can skip it or use another cheese like Monterey Jack or a dairy-free alternative for a lighter dish.
How Do You Make the Perfect Roux?
The roux is key for thickening the dish and adds flavor. Here’s how to nail it:
- Start with medium heat and melt the butter fully before adding flour.
- Stir constantly as you add in the flour and spices. Cook until it’s just bubbling for 1-2 minutes but don’t let it brown too much.
- Gradually whisk in the chicken broth and milk to avoid lumps. Keep whisking until it’s smooth and thickens—this usually takes about 4-5 minutes.
Easy Crustless Chicken Pot Pie
Ingredients You’ll Need:
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1/2 cup shredded cheddar cheese (optional)
- Fresh parsley or thyme for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to bake, so you can have a satisfying meal ready in about 40 minutes. It’s perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While that’s warming up, you can prepare the filling.
2. Make the Roux:
In a large skillet or saucepan, melt the butter over medium heat. Once melted, add the flour, salt, pepper, garlic powder, and onion powder. Stir this mixture for about 1-2 minutes until it’s bubbly and slightly golden. You’ve just created a roux, which will help thicken your pot pie!
3. Add the Liquids:
Gradually whisk in the chicken broth and milk. Keep stirring until the mixture is thickened and smooth. This should take around 4-5 minutes—be patient and keep whisking!
4. Combine the Main Ingredients:
Once the sauce is ready, take it off the heat and fold in the cooked chicken and mixed vegetables. If you’re using cheese, now’s the time to mix it in for an extra creamy touch.
5. Transfer to Dish:
Pour the mixture into a greased 9-inch pie dish or casserole dish, spreading it out evenly.
6. Bake:
Bake the dish uncovered for 25-30 minutes, or until the top is bubbly and lightly browned. Your kitchen will start to smell amazing!
7. Serve:
Once baked, let it cool for just a few minutes before garnishing with fresh parsley or thyme if you like. Serve warm and enjoy your delicious crustless chicken pot pie!
FAQs for Easy Crustless Chicken Pot Pie
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken you have on hand saves time and adds great flavor to your pot pie. Just make sure it’s shredded or diced before adding it to the mixture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat in the microwave or oven until warmed through. If you’re reheating in the oven, cover it with foil to keep it moist.
Can I Freeze This Chicken Pot Pie?
Yes, you can freeze it before baking! Just assemble the mixture in your dish, cover tightly with plastic wrap or foil, and freeze for up to 2-3 months. When ready to bake, thaw overnight in the fridge and then bake as directed. You can also bake it frozen, but it may take an extra 10-15 minutes.
What Vegetables Can I Substitute?
If you prefer fresh or other kinds of vegetables, feel free to substitute! Diced carrots, broccoli, or even green bell peppers work great. Just chop them small enough to ensure they cook thoroughly while baking.
