Crustless Chicken Pot Pie

Crustless chicken pot pie is classic pot pie filling made without the crust: rotisserie chicken, carrots, celery, peas, and sweet potatoes in one creamy pot. Ready in 30 minutes with 34g of protein per serving, thickened with a simple flour roux instead of pastry.

5 from 22 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Serving servings

Ingredients

1 to 2 tablespoons butter, or olive oil
1 small yellow onion, chopped
2 large carrots, sliced into coins
2 large celery stalks, sliced (about ½ cup)
3 large garlic cloves, minced
⅓ cup whole wheat flour or all-purpose flour, or 1:1 gluten-free blend
4 cups low-sodium chicken bone broth
1 cup milk, I use skim, 2% and whole work too
1 ½ cups sweet potatoes, about 1 medium, cut into small bite-sized cubes
1 teaspoon salt, plus more to taste
½ teaspoon ground black pepper, plus more to taste
1 tablespoon fresh thyme, or 1 teaspoon dried
3 to 4 cups cooked shredded chicken, rotisserie works best
1 cup frozen peas
¼ cup fresh parsley, finely chopped
2 to 4 cups baby spinach, chopped (optional)

Instructions

Soften the vegetables. Melt the butter in a large Dutch oven over medium-low heat. Add the onion, carrots, and celery and cook 6 to 8 minutes until soft, stirring every minute or so. Add the garlic in the last 30 seconds.
Cook the flour. Add the flour and stir until the vegetables are fully coated. Let it cook for 1 minute so it loses the raw flour taste.
Add the liquid and sweet potatoes. Pour in the bone broth first and stir until smooth, then add the milk, sweet potatoes, salt, pepper, and thyme. Bring to a boil, reduce the heat, and simmer 15 to 20 minutes until the potatoes are fork-tender. Stir and scrape the bottom every 4 minutes so nothing sticks.
Check the thickness. The sauce should coat the back of a spoon. If it's too thin, simmer uncovered a few more minutes. If it's too thick, add a splash more broth.
Finish it. Stir in the shredded chicken, frozen peas, parsley, and spinach if using. Simmer 5 more minutes, then taste and adjust the salt.
Serve. Remove from the heat and serve with a buttermilk biscuit, air fryer garlic bread, or a piece of buttery toast.

Notes

Raw chicken breast: Cut 2 chicken breasts into small bite-sized pieces and cook them in the pot after step 1, before the flour goes in. Cook 6 to 7 minutes until no longer pink, then continue with step 2.

Gluten-free: Use a 1:1 gluten-free flour blend. It thickens faster, so add the broth slowly and check before adding more.

Dairy-free: Use olive oil or vegan butter, and unsweetened plain almond or cashew milk. Plant milks are thinner, so add an extra tablespoon of flour or simmer a few minutes longer.

Sweet potatoes: Yukon gold, russet, or butternut squash all work. Squash cooks faster, so start checking around 12 minutes.

Storage: Airtight container in the fridge for 4 to 5 days, or freeze up to 3 months. Reheat on the stovetop over medium, stirring often.

Nutrition note: Calculated for the filling only. Biscuits or bread on the side are not included.

Nutrition

Course Dinner, Lunch

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!