We’ve all had those days where cooking feels like solving a Rubik’s cube blindfolded. This crustless chicken pot pie? It’s the shortcut I reach for when life’s a little too full, but comfort food still calls. Packed with tender chicken, cozy veggies, and a creamy, savory sauce, this one-skillet wonder skips the crust and the fuss. It’s the kind of weeknight dinner that tastes like home, but without the mess of rolling dough or the pressure of fancy steps. Perfect for when you’re craving something warm but need it easy. I’ve made this dish more times than I can count, and somehow, it still disappears faster than I can serve it. And yes, it fits right into your plan if you’re leaning healthy, going low carb, or trying to avoid a mountain of dishes. Trust me, your future self will thank you—and so will anyone you feed.

1) Key Takeaways
2) Easy Crustless Chicken Pot Pie Recipe
3) Ingredients for Crustless Chicken Pot Pie
4) How to Make Crustless Chicken Pot Pie
5) Tips for Making Crustless Chicken Pot Pie
6) Making Crustless Chicken Pot Pie Ahead of Time
7) Storing Leftover Crustless Chicken Pot Pie
8) Try these Comfort Food Recipes next!
9) Crustless Chicken Pot Pie Recipe
10) Nutrition

1) Key Takeaways

This crustless chicken pot pie skips the dough and delivers all the flavor.
One-pan recipe using ingredients you probably have in your fridge or pantry.
Loaded with veggies, lean chicken, and a creamy base — comfort food without the carb crash.
Easy chicken recipes like this are great for busy nights or lazy Sundays.

2) Easy Crustless Chicken Pot Pie Recipe

Let’s face it, most nights we just want something warm and comforting without making a whole mess. This crustless chicken pot pie checks all those boxes. I first made it on a rainy Tuesday when I had leftover rotisserie chicken, a tired bag of frozen peas, and zero desire to roll out dough. Spoiler alert — it turned out better than the traditional version. And that’s saying a lot, because I grew up on chicken pot pie.

With a creamy base, perfectly seasoned veggies, and juicy chunks of chicken, this recipe brings big flavor without the extra carbs. Plus, you don’t have to deal with soggy crust bottoms or overcooked edges. The middle stays luscious and soft, just how I like it.

If you’re into easy chicken recipes and need a quick win for dinner, this dish is the one. You can dress it up with herbs or keep it minimal. Either way, it’s the kind of meal that gets cheers around the dinner table — and not just from the grownups.

3) Ingredients for Crustless Chicken Pot Pie

Cooked Chicken: I usually use leftover grilled chicken breast or a store-bought rotisserie chicken. Shred it up and boom — instant protein.

Frozen Peas and Carrots: A freezer staple. These two add color, sweetness, and that classic pot pie flavor without having to chop anything.

Diced Onion: Adds savory depth and makes your kitchen smell like you’ve been cooking for hours.

Celery: Trust me on this. The crunch and slight bitterness of celery balance the creamy base beautifully.

Olive Oil: Just enough to sauté the veggies and coax out their flavor. Nothing fancy here.

Salt and Pepper: Season every layer. This is non-negotiable if you want rich, full flavor.

Garlic Powder and Dried Thyme: These two bring warmth and earthiness that make each bite taste like a cozy hug.

Flour: Thickens the sauce without weighing it down. I’ve tried gluten-free blends too and they work well.

Low-Sodium Chicken Broth: Adds liquid and flavor. If you’ve got homemade broth, use it. If not, no stress.

Milk of Choice: I usually go for unsweetened almond milk, but you can use regular milk or even oat milk. Just steer clear of vanilla-flavored anything. Learned that the hard way.

4) How to Make Crustless Chicken Pot Pie

Step 1. Preheat your oven to 375°F and grab a deep skillet or a large oven-safe pan. This is a one-pan dish, so make it count.

Step 2. Heat olive oil over medium. Toss in diced onions and chopped celery. Sauté for about 5 minutes until soft and glossy.

Step 3. Sprinkle in the flour. Stir everything until it looks like a paste. This step makes the sauce creamy without being too heavy.

Step 4. Slowly pour in the chicken broth and milk while stirring. The sauce will thicken in about 5 minutes. Don’t walk away — this part needs your full attention.

Step 5. Season with salt, pepper, garlic powder, and thyme. Let the flavor mingle while the sauce bubbles gently.

Step 6. Stir in the shredded chicken, peas, and carrots. Mix until everything is coated and cozy.

Step 7. Pour the mixture into a lightly greased casserole dish or keep it in your oven-safe skillet. Bake uncovered for 20 minutes until the edges are golden and the center is bubbling.

5) Tips for Making Crustless Chicken Pot Pie

Get the texture right. If your filling is too thick before baking, add a splash more milk. If it’s too thin, let it simmer a little longer before baking.

Taste before baking. Always sample your filling before it hits the oven. You want enough salt and herbs to bring everything to life.

Use fresh herbs if you have them. A little chopped parsley or rosemary added at the end makes the whole dish feel special, even if it’s a random Wednesday night.

Don’t skimp on the stir. Whisk your sauce smooth. Nobody wants clumps of flour in their bite. Trust me, that’s not the kind of surprise we like.

6) Making Crustless Chicken Pot Pie Ahead of Time

This is one of those rare meals that actually gets better with a bit of time. Make the filling in the morning or the night before. Store it in the fridge until you’re ready to bake.

If you’re prepping for a weeknight dinner, pour the filling into the baking dish, cover it with foil, and pop it into the fridge. Then bake it straight from the fridge (just add 5 extra minutes to the baking time).

For meal preppers, portion it out after baking. It’s one of my go-to recipes when I’m planning healthy and easy recipes for lunches or freezer meals.

7) Storing Leftover Crustless Chicken Pot Pie

Store leftovers in an airtight container in the fridge. They’ll last up to four days and reheat well in the microwave or oven.

If you’re freezing, let the pie cool completely. Scoop into freezer-safe containers. It’ll keep for about three months. When you’re ready to eat, defrost overnight in the fridge, then reheat until warmed through.

This is one of those easy crockpot recipes that doesn’t actually need a crockpot. It just keeps on giving, even the next day. Pair it with a light salad and you’re golden.

8) Try these Comfort Food Recipes next!

9) Crustless Chicken Pot Pie Recipe