This crustless chicken pot pie recipe offers a super easy and quick way to enjoy the creamy, comforting flavor of a classic pot pie, even on a busy weeknight. Requiring no dough rolling and featuring a simple crispy panko topping, this recipe is ready in just 30 minutes. It's a long-time favorite among both kids and adults, perfect for meal prepping, freezing, and portioning into individual servings in a larger casserole dish.
Why Choose Crustless Chicken Pot Pie?
Homemade chicken pot pie is undeniably warm, cozy, and comforting, making it ideal for cooler weather. However, the crust-making process can be overwhelming. This recipe eliminates that hurdle while ensuring the pot pie filling is complemented by a topping, preventing it from becoming just a creamy chicken soup.
Ingredients You'll Need
- Chicken: Opt for cooked boneless skinless chicken breast, pre-cooked chicken, or store-bought rotisserie chicken for convenience. Leftover cast iron roast chicken also works well.
- Vegetables: A mix of fresh and frozen vegetables like carrots, peas, and corn is preferred. Frozen vegetable medleys (peas, corn, carrots, and green beans) can be a convenient substitute when short on time.
- Thyme: Adds a subtle woodsy flavor. Rosemary, onion powder, or garlic powder can be used as alternatives.
- Butter: Kerrygold butter enhances the filling's rich flavor. Olive oil or Earth Balance Pressed Oils can be used for a dairy-free option.
- Milk: Any type of milk works, but whole milk is recommended for its creamy consistency and ability to withstand higher heat without curdling. Oat milk is a good substitute for a dairy-free version.
- Vegetable or Chicken Broth: Both work well, as do chicken stock or bone broth.
- Panko: Kikkoman and Trader Joe’s are reliable brands, but any panko will suffice. The topping can be omitted entirely for a hearty soup.
- Optional Ingredients:
- Celery: While some consider it essential, others dislike it.
- Heavy cream: Can replace milk for a thicker, more decadent sauce.
- Potatoes: Small, chopped potatoes can be added with a reduction in another vegetable.
Step-by-Step Instructions
- Prepare the Chicken: If using raw chicken, brown bite-sized pieces in a deep pan on the stovetop with olive oil. Season with kosher salt and pepper. Remove and set aside.
- Sauté Vegetables: In the same pan, melt butter and add chopped shallots and carrots. Cook over medium heat until softened. Add corn and peas.
- Create the Sauce: Mix flour into the vegetables until everything is coated. Gradually stir in broth over medium heat, ensuring a smooth consistency without clumps.
- Thicken the Filling: Add milk and bring to a simmer, stirring frequently until the sauce thickens and becomes creamy. Season with kosher salt and black pepper to taste.
- Assemble and Bake (or Broil): Spoon the chicken pot pie filling into oven-safe ramekins, a large baking dish, or the same oven-safe pan used for cooking.
- Add Panko Topping: Top with panko and broil under high heat for about 1 minute until lightly browned. Serve warm.
Tips and Variations
- Frozen Veggies Shortcut: Use 2 cups of a frozen vegetable medley for a quick meal with minimal chopping.
- Pre-cooked or Rotisserie Chicken: Cook the vegetables first, then stir in the cooked chicken into the prepared sauce.
- Individual Servings: Spoon the filling into individual ramekins and broil the panko topping. Cooking time remains the same.
- Make it Gluten-Free: Use gluten-free panko (Aleia’s or Jeff’s Naturals recommended). Thicken the sauce with cornstarch or arrowroot powder instead of flour.
- Additions:
- Potatoes: Adding small, chopped potatoes can enhance the filling. Remember to reduce the quantity of another vegetable to balance the mix.
Make-Ahead and Storage Instructions
- Meal Prep: This recipe is ideal for meal prep. It stores well in the refrigerator or freezer and tastes even better the next day.
- Freezer Storage: Prepare the recipe up to step 5 (before adding panko). Store in a freezer bag.
- Thawing Tips: Place the freezer bag in warm water for 30 minutes to 1 hour to defrost.
- Leftovers: If you anticipate leftovers, keep the panko separate from the filling to prevent it from becoming soggy.
- Reheating: Reheat the filling in a skillet over medium heat.
Serving Suggestions
This crustless chicken pot pie is a complete meal on its own, offering a satisfying combination of meat, vegetables, and a rich sauce. However, consider these serving suggestions:
- Biscuits: Serve over homemade Bisquick Biscuits for a comforting touch.
- Rice or Cauliflower Rice: A light and wholesome option.
- Side Salad: An easy and refreshing complement.
Variations with Crust
If you prefer a traditional crust, here are a few options:
- Puff Pastry: Lay a sheet of puff pastry over the filling in an oven-safe skillet and bake at 400°F until golden brown.
- Biscuits: Tear canned biscuits into pieces and drop them over the filling before baking at 400°F.
- Pie Crust: Transfer the filling into a pre-made pie crust, cover with a second crust, seal the edges, and bake.
Gifting Instructions
- Transfer the pot pie filling to a baking dish (glass or disposable).
- Place the panko in a separate container.
- Include instructions for topping and broiling the pot pie.
- Bake the filling without the panko at 350°F for about 10 minutes, until warmed through.
- Broil for 1 minute with the topping.
Making the Panko Topping
- Heat a large, heavy skillet over medium-high heat.
- Add butter and swirl to coat the bottom of the skillet.
- Add panko and garlic powder.
- Cook, stirring regularly, for 3-4 minutes until golden brown.
- Remove from pan and set aside to cool.
Nutritional Considerations
This recipe can be adapted for various dietary needs:
Read also: Easy Low-Carb Cheese Crackers
- Low-Carb/Keto: This recipe can be part of a low-carb or keto diet. To make it more keto-friendly, omit the peas and reduce the amount of carrots, onion, and celery by half. Add more chicken to compensate.
- Dairy-Free: Substitute olive oil or Earth Balance Pressed Oils for butter and oat milk for regular milk.
- M.Y. Low-carb Mediterranean Meal Plan: This recipe fits well into this meal plan designed for individuals without a gallbladder who want to follow a low-carb diet.
Read also: Keto Calorie Counting: A Detailed Guide
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