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High Protein Crustless Chicken Pot Pie (35 mins)

High Protein Crustless Chicken Pot Pie (35 mins)
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High Protein Crustless Chicken Pot Pie is a creamy, cozy chicken dinner made with tender chicken breast, carrots, celery, peas, corn, herbs, broth, and milk. It gives you all the comfort of chicken pot pie without the crust, and it is ready in 35 mins for an easy weeknight meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 lbs chicken breasts, cut into ½ inch cubes
  • ½ cup diced onion
  • 1 tablespoon minced garlic, about 3 cloves
  • 2 cups carrots, sliced into small circles
  • ¾ cup diced celery, about 3 stalks
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ⅓ cup whole wheat flour, or gluten free one to one flour or tapioca flour
  • 1 ½ cups low sodium chicken broth
  • 1 ½ cups room temperature milk, regular or dairy free
  • 1 ½ cups peas, thawed and drained if frozen
  • 1 ½ cups corn, thawed and drained if frozen

Instructions

  1. Brown the chicken: Heat olive oil in a large pan over medium high heat. Add the cubed chicken and cook for 10 mins, stirring occasionally, until lightly browned and mostly cooked through.
  2. Add the vegetables: Stir in the onion, garlic, carrots, and celery. Cook for 10 mins, stirring often, until the vegetables start to soften.
  3. Season and thicken: Add the salt, black pepper, parsley, rosemary, thyme, basil, flour, and chicken broth. Stir well and cook for about 5 mins, until the mixture is bubbling and beginning to thicken.
  4. Pour in the milk: Slowly add the room temperature milk while stirring constantly. Keep stirring until the sauce turns creamy and thick.
  5. Finish the filling: Stir in the peas and corn. Cook until warmed through and the filling is thick, creamy, and bubbling.
  6. Serve warm: Spoon into bowls as is, or serve over rice, mashed potatoes, toast, or biscuits.

Notes

Thaw and drain frozen peas and corn before adding them so the sauce does not turn watery.
For gluten free crustless chicken pot pie, use gluten free one to one flour or tapioca flour.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheat with a splash of broth or milk to bring the creamy texture back.

Nutrition

Keywords: crustless chicken pot pie

Find it online: https://thesavorymama.com/high-protein-crustless-chicken-pot-pie-35-mins/