Looking for all the homey warmth and comfort of a classic pot pie but without the fuss (or heaviness) of a pastry shell? This Crustless Chicken Pot Pie Recipe is everything you love about the original—creaminess, savory chicken, and tender veggies—served straight from your skillet, no rolling pin required. It’s quick enough for a weeknight but so satisfying you’ll find yourself making it again and again. Trust me, when you scoop out big spoonfuls of this creamy, veggie-packed filling, you won’t even miss the crust.

Crustless Chicken Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Crustless Chicken Pot Pie Recipe lies in its honest, everyday ingredients, each chosen to build irresistible layers of flavor. Simple staples come together in perfect harmony, creating a creamy chicken dish the whole table will love.

Butter: Adds rich depth and that classic pot pie flavor right from the start.
Olive oil: Blends with the butter for a balanced sauté and keeps things a little lighter.
Yellow onion: A must for sweet, aromatic undertones; dice it finely for even cooking.
Garlic: Just enough minced garlic to add gentle zing and roundness.
Carrots: For tender bites of sweetness and beautiful color – slice evenly so they cook through.
Celery: Delivers earthy crunch and savory complexity to the filling.
Dried thyme: Essential for capturing that old-fashioned pot pie spirit.
Dried parsley: Brings brightness and a pop of gentle herby flavor.
Salt: Just a touch brings all the flavors forward.
Black pepper: Freshly cracked adds a little gentle warmth in every bite.
All-purpose flour: Key to thickening the luscious sauce—make a quick roux for a silky texture.
Chicken broth: Lays down the savory backbone; use a high-quality broth for the best results.
Milk: Adds creaminess and just the right amount of richness – any variety works!
Cooked shredded chicken: The heart of the pot pie; rotisserie or leftover roast chicken both work beautifully.
Frozen peas: For classic sweetness, vibrant color, and a quick finish.
Chopped fresh parsley (for garnish): Adds freshness and a pretty finishing touch.

How to Make Crustless Chicken Pot Pie Recipe

Step 1: Sauté the Aromatics and Veggies

Place a large skillet over medium heat and add the butter and olive oil. Once melted and shimmering, toss in the diced onion, minced garlic, sliced carrots, and chopped celery. Sauté this mix for five to six minutes—just until everything softens and the aroma is absolutely irresistible. This is the foundation of your Crustless Chicken Pot Pie Recipe, so let those veggies get cozy and slightly golden for extra flavor.

Step 2: Season and Start the Roux

Now, stir in the dried thyme, dried parsley, salt, and black pepper. Let the herbs sizzle with the veggies for a minute, releasing their fragrance. Sprinkle the all-purpose flour evenly over everything and stir constantly for another one to two minutes. This easy roux will help thicken the creamy sauce later, giving you that signature pot pie, spoon-coating richness—only without any crust in sight.

Step 3: Build the Sauce

With your veggies and roux ready, grab a whisk and slowly pour in the chicken broth while stirring. Once it’s smoothly incorporated, follow with the milk. Keep stirring and bring everything to a gentle simmer. Watch as the mixture transforms into a luscious, thick sauce that’s already begging for a spoon. Simmer for four to five minutes, until you see it coat the back of a spoon with ease.

Step 4: Add Chicken and Peas

Time for the best part: add the shredded chicken and frozen peas. Give everything a good mix, making sure the filling heats through and the peas turn a bright, appetizing green. This step only takes a couple of minutes but brings the whole Crustless Chicken Pot Pie Recipe together—each forkful will have that perfect combination of meat, veggies, and creamy sauce.

Step 5: Taste, Garnish, and Serve

Take a second to taste and adjust the seasoning if you’d like, maybe a sprinkling of salt or pepper. Spoon into bowls, sprinkle with freshly chopped parsley, and serve while piping hot. Every mouthful will bring back the cozy, comforting memories of pot pie—without a pastry in sight, and you absolutely won’t miss it!

How to Serve Crustless Chicken Pot Pie Recipe

Garnishes

A finishing touch of chopped fresh parsley not only brightens up each serving, but also delivers a burst of freshness against the rich, creamy filling. If you’re feeling fancy, a grind of black pepper or even a sprinkle of flaky sea salt can truly make your Crustless Chicken Pot Pie Recipe restaurant-worthy.

Side Dishes

This dish is all about comfort, so pair it with something equally cozy. Scoop the filling over a mound of fluffy mashed potatoes, serve with warm buttermilk biscuits for dunking, or spoon it onto soft white rice. Each option soaks up that creamy sauce beautifully, creating a complete meal that screams homemade happiness.

Creative Ways to Present

For a fun twist, ladle the filling into oven-safe ramekins and top with a dollop of mashed potatoes or a quick biscuit topper. You can even hollow out sourdough bread bowls and fill them to the brim for an impressive dinner party presentation—no one will ever guess how easy this Crustless Chicken Pot Pie Recipe really is!

Make Ahead and Storage

Storing Leftovers

Store any leftover filling in an airtight container in the refrigerator for up to three days. The creamy sauce will thicken slightly as it chills, but you’ll find the flavors deepen, making tomorrow’s lunch extra inviting.

Freezing

If you want to prep ahead, the Crustless Chicken Pot Pie Recipe filling freezes surprisingly well! Let it cool completely, then spoon into freezer-safe containers or bags. Label, freeze, and enjoy within two months for best flavor and texture—perfect for a make-ahead meal when you need comfort in a hurry.

Reheating

Reheat leftover pot pie filling gently on the stovetop over low heat, stirring often. Add a splash of milk or broth if the sauce needs loosening up. You can also microwave individual portions, heating in short bursts and stirring between each, to avoid hotspots.

FAQs

Can I make this Crustless Chicken Pot Pie Recipe gluten-free?

Absolutely! Simply swap the all-purpose flour for your favorite gluten-free blend or use cornstarch (mixed with a splash of cold milk or broth first). The result is still just as creamy and comforting.

What kind of chicken works best?

Leftover roasted or rotisserie chicken is ideal, but poached, grilled, or baked chicken breasts work just as well. Be sure to shred or chop it finely so each bite gets plenty of chicken.

Can I add other vegetables?

Of course! Frozen corn, diced potatoes, green beans, or mushrooms are all delicious in this Crustless Chicken Pot Pie Recipe. Just cook firmer veggies with the onions and carrots so they have time to soften.

Is it possible to make this dairy-free?

You can easily swap the butter for a plant-based alternative and use your favorite unsweetened non-dairy milk, like oat or almond. The sauce stays creamy and rich, making the recipe adaptable for many diets.

How can I make the flavor even richer?

Add a splash of white wine when sautéing the vegetables, or finish with a handful of grated parmesan for an extra boost. A dash of smoked paprika or a pinch of nutmeg can also take the Crustless Chicken Pot Pie Recipe straight over the top!

Final Thoughts

I can’t wait for you to try this cozy Crustless Chicken Pot Pie Recipe. It’s everything you love about comfort food, made just a little bit easier and lighter. One bite, and I bet you’ll add it to your regular dinner rotation!

Crustless Chicken Pot Pie Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate comfort food with this Crustless Chicken Pot Pie recipe. Packed with tender chicken, wholesome vegetables, and a creamy sauce, this dish is a satisfying meal that will warm your soul.

Ingredients

Scale

Main Ingredients:

2 tablespoons butter
1 tablespoon olive oil
1 small yellow onion (diced)
2 garlic cloves (minced)
2 medium carrots (sliced)
2 celery stalks (sliced)

Seasonings:

1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon black pepper

Sauce and Others:

3 tablespoons all-purpose flour
1 ½ cups chicken broth
1 cup milk
3 cups cooked shredded chicken
1 cup frozen peas
Chopped fresh parsley for garnish

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Instructions

Sauté Vegetables: Heat butter and olive oil in a skillet. Sauté onion, garlic, carrots, and celery until softened.
Add Seasonings: Stir in thyme, parsley, salt, and pepper.
Create Roux: Sprinkle flour over vegetables and stir to create a roux.
Make Sauce: Gradually pour in chicken broth and milk. Simmer until thickened.
Finish Dish: Stir in chicken and peas. Cook until heated through. Adjust seasoning. Garnish with parsley and serve.

Notes

Serve over mashed potatoes, biscuits, or rice if desired.
To make this recipe gluten-free, substitute flour with gluten-free all-purpose flour or cornstarch.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American