Don’t feel like making a crust? No problem, this recipe for crustless chicken pot pie is simple, delicious and the ultimate comfort food without the hassle. Great for a simple dinner that the whole family is sure to enjoy.

 

If the creamy filling of a chicken pot pie is your favorite part, this recipe is for you. No need to worry about making a beautiful crust when you can enjoy just the flavorful filling.

Why we love this recipe

• Simple – This crustless chicken pot pie recipe is easy comfort food that can be made with simple ingredients.
• Quick – This meal can be made in about 45 minutes from start to finish.
• Make ahead – This can be prepared a day ahead of time.

Ingredients needed

• Chicken – You can use either boneless skinless chicken breasts or already cooked, shredded rotisserie chicken.
• Frozen vegetables – Use your favorite combination of frozen vegetables.
• Onion – 1 small onion is used.
• Celery – 2-3 stalks of celery can be used. Make sure to dice them small.
• Butter – Unsalted butter is used to sauté the vegetables and make the base of the sauce.
• All purpose flour – This is used to thicken up the sauce.
• Half and half – Helps to make a rich, creamy pot pie sauce.
• Chicken broth – Use this to boil the chicken and add to the sauce. You can substitute with chicken stock.
• Seasonings – Garlic power, salt, and ground black pepper and needed.

How to make crustless chicken pot pie

Scroll down for the full recipe and video.

Step one: Chicken – Pour the chicken broth in a large pot. Bring to a gently boil. Add in the chicken breasts and cover the pot with a lid. Boil the chicken for 20 minutes.

Step two: Once the chicken has cooked through, shred with a fork. Make sure to keep the broth.

Step three: Sauce – Melt butter in a large skillet over medium heat. Stir in diced onion and celery with the melted butter and cook for 5 minutes. Pour in the flour and stir to coat the vegetables.

Step four: Slowly pour in the reserved chicken broth while stirring the vegetables. Keep stirring for about 5 minutes or until the mixture starts to thicken and comes to a boil.

Step five: Stir in garlic powder, salt, and pepper. Next stir in the half and half. Keep stirring until it starts to thicken more, about 2 minutes.

Step six: Stir in the shredded chicken and mixed vegetables. Mix to combine and then serve warm.

Tips

• Make sure to frequently stir when making the filling.
• You do not need to thaw the frozen vegetables.

Substitutions and variations

Seasonings – Try adding in different seasonings like a 1/2 teaspoon of poultry seasoning or 1/2 teaspoon of Italian seasoning for different flavors. You could even add a pinch of cayenne pepper to make it spicy.

Cream – Heavy cream or milk can be substituted for the half and half.

Chicken – This is a great recipe for leftover chicken. Simply add the leftover chicken and use a carton of chicken broth.

Toppings – You can try topping the pot pie filling with shredded cheese, crushed potato chips, or crushed crackers.

How to serve

This cozy meal is wonderful on it’s own but you can also serve it with or on top of:

• Mashed potatoes
• Biscuits
• Toast
• Garlic bread
• In a bread bowl
• Rice or cauliflower rice

How to store chicken pot pie without crust

Store: Keep any leftovers in an airtight container in the refrigerator for up to 3 days. It can be warmed up on the stove or in the microwave.

Freeze: This makes a great freezer meal. Pour the mixture into a freezer bag and freeze for up to 3 months. Let thaw in the refrigerator overnight before reheating.

Recipe FAQ’s

More delicious chicken recipes

• Chicken spaghetti
• Slow cooker buffalo chicken
• Shredded chicken sandwiches
• Buffalo chicken pasta bake