Crustless Chicken Pot Pie – Easy Chicken Recipes for Cozy Nights
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.
Servings: 4 servings
Ingredients
- 1 lb cooked chicken breast, shredded or cubed
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 1 cup celery, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 2 tablespoons flour (use gluten-free if needed)
- 1 cup low-sodium chicken broth
- 1/2 cup milk of choice (I like unsweetened almond milk)
Instructions
- Preheat your oven to 375°F. Heat olive oil in a large skillet over medium heat.
- Sauté onion and celery for 3-4 minutes until softened.
- Add flour and stir to coat veggies. Slowly whisk in broth and milk until smooth.
- Toss in salt, pepper, garlic powder, and thyme. Stir and let it simmer for 5 minutes.
- Add the shredded chicken and frozen peas and carrots. Mix everything gently.
- Pour mixture into a greased baking dish and bake uncovered for 20 minutes until bubbly and golden on top.