Crustless Chicken Pot Pie has become my go-to comfort food, especially when I crave something creamy and delicious without the guilt. This cozy dish combines wholesome ingredients like sweet potatoes and vegetables, creating a satisfying meal that’s low in carbs and high in flavor. Perfect for weeknight dinners, this recipe is not just easy to make but also fits into a gluten-free diet. Let’s dive into how to make this delightful dish!

Why You’ll Love This Crustless Chicken Pot Pie

There are countless reasons to adore this crustless chicken casserole. First, it’s a healthy chicken pot pie without crust that still delivers on taste. With tender chicken and vibrant vegetables, you’ll enjoy a comforting meal that won’t weigh you down. The no-crust chicken pot pie recipe is versatile, allowing for various veggies, making it a family-friendly option. Plus, it’s a low-carb crustless chicken pot pie that accommodates various diets, making it a smart choice for anyone looking to eat healthier.

Ingredients for Crustless Chicken Pot Pie

Gather these items:

2 tablespoons Butter (Substitute with olive oil for dairy-free option.)
1 medium Yellow Onion (No substitution needed.)
2 medium Carrots (Can substitute with parsnips.)
2 stalks Celery (Can be omitted if necessary.)
2 cloves Garlic (Fresh garlic preferred but powdered can be used.)
1 third Cup of Flour (Use gluten-free flour for gluten-free version.)
4 cups Low-sodium Chicken Stock (Can substitute with vegetable stock for vegetarian version.)
1 cup Milk (For dairy-free, use almond or coconut milk.)
2 cups Sweet Potatoes (Can substitute with Yukon gold or russet potatoes.)
1 teaspoon Salt (Adjust to personal preference.)
1 teaspoon Pepper (Adjust to personal preference.)
1 teaspoon Thyme (Omit or replace with different herbs if desired.)
2 cups Cooked Shredded Chicken (Rotisserie chicken recommended.)
1 cup Frozen Peas (Fresh peas can be used if available.)
1 quarter Cup of Fresh Parsley (Omit if unavailable.)
2 cups Baby Spinach (Can use kale or omit entirely.)

How to Make Crustless Chicken Pot Pie Step-by-Step

Step 1: In a large Dutch oven, melt the butter over medium-low heat. Add the chopped onion, carrots, and celery. Cook until soft and fragrant, about 6-8 minutes. Stir in the minced garlic for the last 30 seconds.
Step 2: Sprinkle the flour over the sautéed vegetables and stir until evenly coated. Cook for 1 minute to eliminate the raw flour taste.
Step 3: Pour in the low-sodium chicken stock and milk, then add the sweet potatoes, salt, pepper, and thyme. Bring the mixture to a boil, then reduce to a simmer. Let it cook for 15-20 minutes until the sweet potatoes are tender.
Step 4: Gently fold in the cooked shredded chicken, frozen peas, freshly chopped parsley, and baby spinach (if using). Allow the soup to simmer for an additional 5 minutes.
Step 5: Taste and adjust seasoning if needed. Serve your cozy soup hot.

Pro Tips for the Best Crustless Chicken Pot Pie

Keep these in mind:

Use rotisserie chicken for a quick and easy way to get cooked chicken.
Experiment with different vegetables for a unique twist; consider adding mushrooms or bell peppers.
For a richer flavor, sauté the vegetables in olive oil instead of butter.
This dish is a one-pot crustless chicken pot pie, which means less cleanup!

Best Ways to Serve Crustless Chicken Pot Pie

There are numerous ways to enjoy this dish. Serve it with a side of crusty bread for dipping or a light salad for a refreshing contrast. It also pairs wonderfully with roasted vegetables, enhancing the nutritious aspect of your meal. For those who prefer a heartier option, consider serving it alongside mashed potatoes for an extra comforting experience.

Delicious Crustless Chicken Pot Pie for Guilt-Free Comfort - Crustless Chicken Pot Pie - main visual representation

How to Store and Reheat Crustless Chicken Pot Pie

To store leftovers, let the dish cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. To reheat, simply warm it in a saucepan over medium heat until heated through, stirring occasionally. This makes it a great choice for meal prep, allowing you to enjoy a delicious, homemade dinner on busy nights.

Frequently Asked Questions About Crustless Chicken Pot Pie

What’s the secret to perfect Crustless Chicken Pot Pie?

The secret lies in the quality of your ingredients. Using fresh vegetables and good chicken stock enhances the flavor immensely. Additionally, the right seasoning, such as thyme and pepper, gives it that comforting, home-cooked taste. This chicken pot pie filling recipe is all about balance and freshness!

Can I make Crustless Chicken Pot Pie ahead of time?

Yes, you can! Prepare the filling in advance and store it in the fridge for up to 2 days. When you’re ready to eat, simply reheat and enjoy your delicious chicken pot pie without crust.

How do I avoid common mistakes with Crustless Chicken Pot Pie?

To avoid mistakes, make sure not to overcook the sweet potatoes, as they should be tender but not mushy. Also, ensure that you season your dish well throughout the cooking process to build flavor. Following the easy crustless chicken pot pie instructions closely will ensure great results.

Variations of Crustless Chicken Pot Pie You Can Try

There are several fun variations to explore! For a gluten-free chicken pot pie recipe, swap regular flour for a gluten-free blend. You can also make it a low-calorie chicken pot pie without crust by reducing the amount of milk or using a lower-fat option. If you’re feeling adventurous, try adding different herbs or spices, such as rosemary or cumin, for an unexpected flavor twist!

Delicious Crustless Chicken Pot Pie for Guilt-Free Comfort - Crustless Chicken Pot Pie - additional detail

For more delicious recipes, check out Sliced Bread Ciabatta and Oil, Roasted Carrot Soup, and Spaghetti with Garlic and Oil. You can also learn about the health benefits of chicken for a nutritious meal!

Delicious Crustless Chicken Pot Pie for Guilt-Free Comfort

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Author: Margaret
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Cozy Crustless Chicken Pot Pie for a Guilt-Free Delight

Ingredients

Scale

2 tablespoons Butter (Substitute with olive oil for dairy-free option.)
1 medium Yellow Onion (No substitution needed.)
2 medium Carrots (Can substitute with parsnips.)
2 stalks Celery (Can be omitted if necessary.)
2 cloves Garlic (Fresh garlic preferred but powdered can be used.)
1 third Cup of Flour (Use gluten-free flour for gluten-free version.)
4 cups Low-sodium Chicken Stock (Can substitute with vegetable stock for vegetarian version.)
1 cup Milk (For dairy-free, use almond or coconut milk.)
2 cups Sweet Potatoes (Can substitute with Yukon gold or russet potatoes.)
1 teaspoon Salt (Adjust to personal preference.)
1 teaspoon Pepper (Adjust to personal preference.)
1 teaspoon Thyme (Omit or replace with different herbs if desired.)
2 cups Cooked Shredded Chicken (Rotisserie chicken recommended.)
1 cup Frozen Peas (Fresh peas can be used if available.)
1 quarter Cup of Fresh Parsley (Omit if unavailable.)
2 cups Baby Spinach (Can use kale or omit entirely.)

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Instructions

In a large Dutch oven, melt the butter over medium-low heat. Add the chopped onion, carrots, and celery. Cook until soft and fragrant, about 6-8 minutes. Stir in the minced garlic for the last 30 seconds.
Sprinkle the flour over the sautéed vegetables and stir until evenly coated. Cook for 1 minute to eliminate the raw flour taste.
Pour in the low-sodium chicken stock and milk, then add the sweet potatoes, salt, pepper, and thyme. Bring the mixture to a boil, then reduce to a simmer. Let it cook for 15-20 minutes until the sweet potatoes are tender.
Gently fold in the cooked shredded chicken, frozen peas, freshly chopped parsley, and baby spinach (if using). Allow the soup to simmer for an additional 5 minutes.
Taste and adjust seasoning if needed. Serve your cozy soup hot.