This Healthy One-Pot Crustless Chicken Pot Pie is a warm hug in a bowl! With tender chicken, colorful veggies, and a creamy sauce, it’s comfort food made light and easy.
I love that it all cooks in one pot—no mess on my counter! Plus, it’s a great way to sneak in some extra veggies. Who knew healthy could taste so good? 😊
Key Ingredients & Substitutions
Chicken: I often use boneless thighs for extra flavor, but breasts work just as well! If you’re looking for a veggie twist, try chickpeas or cooked lentils instead. They add great texture and protein!
Vegetables: I love using a mix of colorful veggies. Feel free to swap in whatever you have on hand, like zucchini or bell peppers. You can also go with frozen veggies to save time.
Milk: Unsweetened almond milk keeps it light, but any milk will do! If you prefer cow’s milk, low-fat or skim works well, too. For a creamier option, half-and-half is delicious.
Flour: Whole wheat flour adds extra fiber, but all-purpose flour will get the job done, too. If gluten is a concern, try a gluten-free flour blend or cornstarch for thickening.
How Do I Get the Chicken Perfectly Cooked in This Pot Pie?
Cooking the chicken correctly is key to avoid dryness. Start by browning the chicken in the pot early on. This helps to lock in flavor and keeps it juicy.
- Cook the chicken for about 5-6 minutes until it’s no longer pink on the outsides. It will finish cooking as the dish simmers!
- Make sure not to overcrowd the pan; this helps with even cooking.
By following these tips, you’ll end up with tender chicken and a delicious, creamy filling that’s hard to resist! Enjoy your one-pot meal!
Healthy One-Pot Crustless Chicken Pot Pie
Ingredients You’ll Need:
For the Main Dish:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup green beans, chopped (optional)
- 3 cups low-sodium chicken broth
- 1 cup unsweetened almond milk or low-fat milk
- 1/3 cup whole wheat flour or all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried rosemary or sage
- Salt and pepper, to taste
- 1/4 cup plain Greek yogurt (optional, for creaminess)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 30-40 minutes of cooking time, for a total of approximately 50 minutes. In just under an hour, you can enjoy a wholesome, hearty meal that’s simple to make and clean up!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large deep skillet or pot over medium heat. Add the diced onion and cook until it becomes translucent and fragrant, which should take about 3-4 minutes. This step builds a delightful base for your pot pie!
2. Add the Vegetables:
Next, toss in the minced garlic, diced carrots, and celery. Sauté these vegetables for another 5 minutes until they begin to soften and brighten in color. You’re creating a beautiful blend of flavors!
3. Cook the Chicken:
Now, add the bite-sized chicken pieces to the pot. Season them with salt, pepper, dried thyme, and rosemary. Cook until the chicken is lightly browned on all sides, about 5-6 minutes. It’s okay if the chicken isn’t fully cooked just yet!
4. Mix in the Flour:
Sprinkle the flour over the chicken and vegetables. Stir well to coat everything evenly, allowing it to cook for 1-2 minutes. This helps thicken your dish and gets rid of the raw flour taste.
5. Add the Broth and Milk:
Gradually pour in the low-sodium chicken broth while stirring to avoid any lumps in the mixture. Then, pour in the almond milk. Bring the entire mixture to a simmer; you’ll notice it starting to thicken up as it cooks!
6. Stir in Peas and Green Beans:
Add the frozen peas and optional green beans to the pot. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes. This allows the chicken to be fully cooked through and the vegetables to become tender.
7. Creaminess Optional:
If you want an extra creamy texture, remove the pot from heat and stir in the Greek yogurt. Taste and adjust the seasoning with more salt and pepper if necessary for your preference!
8. Serve and Enjoy:
Garnish your delicious chicken pot pie with freshly chopped parsley before serving. Serve warm, and enjoy the comfort of this healthy one-pot meal that’s free from crust and full of flavor!
FAQ for Healthy One-Pot Crustless Chicken Pot Pie
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just be sure to thaw it completely before cooking. Thaw in the fridge overnight for best results, or use a sealed plastic bag submerged in cold water for a quicker option. Once thawed, cut it into bite-sized pieces as directed in the recipe.
What Can I Substitute for Greek Yogurt?
If you don’t have Greek yogurt, you can use sour cream or cream cheese for a similar creamy texture. Alternatively, a splash of heavy cream added at the end works well, too. Just remember to adjust seasoning as needed!
Can I Make This Recipe Vegetarian?
Absolutely! For a vegetarian version, substitute the chicken with chickpeas, tofu, or your favorite plant-based protein. You can also enhance the dish with more veggies like mushrooms or zucchini for extra flavor and texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove over medium heat or in the microwave. If it appears thick, add a splash of broth or milk to loosen it up!
