Name: Delicious Crustless Chicken Pot Pie for Guilt-Free Comfort
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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.)

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.

Notes

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 5 g
Sodium: 600 mg
Fat: 10 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 24 g
Cholesterol: 75 mg