Crustless Chicken Pot Pie
This easy crustless chicken pot pie recipe is a warm and comforting meal. Made with shredded chicken, vegetables, and a creamy filling, you can serve this chicken pot pie without crust on potatoes, biscuits, rice, and more.
Servings: 6
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 small onion, diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup half and half
- 2 cups frozen mixed vegetables
Instructions
- Bring chicken broth to a boil in a large pot. Place uncooked chicken breasts in the boiling broth. Boil the chicken on a gently boil for 15-20 minutes or until chicken is cooked through. Remove the chicken from the broth and shred with forks***Make sure to keep the broth.
- Melt butter in a large skillet over medium heat. Stir in diced onion and celery and cook for 5 minutes. Pour in the flour and stir to coat the vegetables.
- 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.
- 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.
- Stir in the shredded chicken and mixed vegetables. Mix to combine and then serve warm.
Video
Notes
- Make sure to frequently stir when making the filling.
- You do not need to thaw the frozen vegetables.
Nutrition
Calories: 150kcal | Carbohydrates: 17g | Protein: 13g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 871mg | Potassium: 385mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3227IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 1mg