High Protein Crustless Chicken Pot Pie (35 mins)

Comfort food, minus the crust fuss. High Protein Crustless Chicken Pot Pie gives you the creamy chicken and vegetable filling everyone wants, with a quicker stovetop method and plenty of protein. (The Clean Eating Couple)

This is a thick, cozy pot pie filling made with cubed chicken breast, carrots, celery, peas, corn, broth, milk, and dried herbs. It comes together in 35 mins, which makes it an easy fit for 30 MINUTES MEALS when dinner needs to feel comforting but still doable.

There is no pastry to roll, chill, or bake, so the whole recipe stays on the stovetop. I like to let the chicken get lightly browned before the vegetables go in because that little bit of color makes the filling taste less flat.

Serve it as is for a high protein bowl, or spoon it over rice, mashed potatoes, toast, or biscuits when you want something heartier. It has the same cozy dinner pull as Creamy Chicken Broccoli Rice Casserole, but with a saucier pot pie filling.

This is a good one for busy nights, meal prep, or a cold weather dinner that does not ask much from you. It also fits right into DINNER when you want chicken, vegetables, and a creamy sauce in one pan.

Why You’ll Love This High Protein Crustless Chicken Pot Pie:

• High protein: Two pounds of chicken breast make this filling hearty, satisfying, and protein packed.
• No crust: You get the creamy pot pie comfort without rolling dough or turning on the oven.
• One pan: The chicken, vegetables, roux, broth, milk, peas, and corn all cook in the same pan.
• Fast comfort: Prep takes 10 mins, cook time is 25 mins, and dinner is ready in 35 mins.
• Meal prep friendly: Leftovers reheat well, especially with a small splash of broth or milk.

Ingredients You’ll Need:

Here’s what you’ll need for a creamy crustless chicken pot pie with tender chicken and vegetables.

• Olive oil: 1 tablespoon for browning the chicken and starting the filling.
• Chicken breasts: 2 lbs, cubed into ½ inch pieces so they cook quickly and evenly.
• Onion: ½ cup diced for a sweet savory base.
• Garlic: 1 tablespoon minced, about 3 cloves, for deeper flavor.
• Carrots: 2 cups sliced into small circles so they soften in the skillet.
• Celery: ¾ cup diced, about 3 stalks, for classic pot pie flavor.
• Salt: ½ teaspoon to season the chicken and vegetables.
• Black pepper: ¼ teaspoon for gentle warmth.
• Dried parsley: 1 teaspoon for herby flavor without chopping fresh herbs.
• Dried rosemary: 1 teaspoon for that cozy pot pie taste.
• Dried thyme: ½ teaspoon to round out the savory sauce.
• Dried basil: ½ teaspoon for a soft herbal note.
• Whole wheat flour: ⅓ cup to thicken the filling, with gluten free 1 to 1 flour or tapioca flour as options.
• Low sodium chicken broth: 1 ½ cups to build the sauce without making it too salty.
• Milk: 1 ½ cups room temperature milk, regular or nondairy, for creaminess.
• Peas: 1 ½ cups, thawed and drained if frozen, added near the end.
• Corn: 1 ½ cups, thawed and drained if frozen, for sweetness and color.

Step by Step Instructions:

1. Brown the chicken: Heat the olive oil in a large pan over medium high heat. Add the cubed chicken and cook for 10 mins, stirring now and then, until the pieces are lightly browned and mostly cooked through.
2. Soften the vegetables: Add the onion, garlic, carrots, and celery to the pan. Sauté for 10 mins, stirring often, until the vegetables begin to soften and the garlic smells savory.
3. Build the sauce: Stir in the salt, black pepper, parsley, rosemary, thyme, basil, flour, and chicken broth. Mix well so the flour coats everything, then cook for about 5 mins until the mixture bubbles and starts to thicken.
4. Add the milk slowly: Once the filling is bubbling, pour in the room temperature milk a little at a time while stirring constantly. Keep stirring as the sauce thickens so it turns creamy instead of clumpy.
5. Finish with peas and corn: Stir in the peas and corn until coated in the creamy sauce. Cook just until warmed through so the vegetables stay tender instead of mushy.
6. Serve warm: Spoon the crustless chicken pot pie into bowls as is, or serve it over cooked rice, mashed potatoes, toast, or biscuits. The filling should be thick, creamy, and bubbling when it is ready.

Recipe Tips:

• Brown first: Let the chicken get lightly golden before adding the vegetables so the filling has better flavor.
• Whisk slowly: Add the broth gradually and stir well so the flour blends into the sauce instead of clumping.
• Avoid watery filling: Thaw and drain frozen peas and corn before adding them, or the sauce can loosen.
• Wait on milk: Bring the broth mixture to a bubble before adding milk, then stir constantly while it thickens.

Variations and Customization Ideas:

• Protein swap: Use boneless chicken thighs or chicken tenders instead of chicken breast.
• Spice boost: Add a pinch of cayenne, poultry seasoning, or a little paprika for extra warmth.
• Dietary tweak: Use gluten free 1 to 1 flour or tapioca flour to make the filling gluten free.
• Budget stretch: Add spinach, green beans, or frozen mixed vegetables to make the pot go further.
• Creamy option: Use whole milk for a richer sauce, or nondairy milk if that is what you keep on hand.

Serving Suggestions:

• Rice bowls: Spoon the creamy chicken filling over white rice, brown rice, or cauliflower rice.
• Toast plates: Serve it over thick toast or biscuits for a pot pie feel without the crust.
• Mashed potatoes: Ladle the filling over mashed potatoes for a cozy, filling dinner.
• Simple vegetables: Pair it with roasted green beans, Brussels sprouts, carrots, or asparagus.
• Chicken night: Add it to your ONE POT MEALS plan when you want fewer dishes and a filling dinner.

How to Store and Reheat:

Store leftover crustless chicken pot pie in an airtight container in the refrigerator for up to 4 days. Let it cool first, but do not leave it at room temperature for more than 2 hours.

This recipe freezes well for up to 3 months. Freeze in portion sized containers, then thaw overnight in the refrigerator before reheating.

Reheat individual servings in the microwave in short bursts, stirring between each one. You can also warm it on the stovetop in a greased pan over medium low heat.

For the best texture, add a splash of broth or milk as it reheats because the sauce thickens after chilling. Reheat leftovers until steaming hot and 165°F before serving.

Recipe FAQ’s:

Can I make crustless chicken pot pie gluten free?

Yes. Use gluten free 1 to 1 flour or tapioca flour instead of whole wheat flour. Avoid xanthan gum here because it can make creamy fillings feel gummy.

Why is my crustless chicken pot pie watery?

The filling may need more simmering time, the flour may not have been mixed in well, or the frozen vegetables may have added extra moisture. Thaw and drain peas and corn before stirring them into the sauce.

What can I serve with crustless chicken pot pie?

It is hearty enough on its own, but it is also good over rice, mashed potatoes, toast, biscuits, or roasted vegetables. For a lighter chicken meal later in the week, try Quick Chicken Lettuce Wraps.

High Protein Crustless Chicken Pot Pie works because it keeps the best part of pot pie, the creamy chicken and vegetable filling, and skips the slowest part. It is quick, cozy, high in protein, and easy to serve in whatever way your table likes best.

Keep it simple in bowls, stretch it over rice, or make it extra comforting with biscuits on the side. Once the base is thick and bubbling, you can make it your own with the vegetables, milk, and toppings you already have.

Print