Crustless Chicken Pot Pie Made In One Skillet

Crustless chicken pot pie is the best comfort food ever! This recipe emphasizes the best part of chicken pot pie: the filling. A savory blend of shredded rotisserie chicken, chicken broth, and a vegetable medley blend together to make the yummiest chicken pot pie filling you've ever had. It's delicious alone or with bread or biscuits for dipping.

Chicken Pot Pie Without Crust

This chicken pot pie without the crust is an easy crowd-pleaser. How could it not be? I mean, I personally think the best part of a pot pie is the rich and creamy filling, and that's just what this recipe is!

It has only the chicken pot pie filling that's loaded with juicy chicken and tender veggies in a rich and creamy sauce. This recipe for crustless chicken pot pie makes enough for six servings, but you can double or triple the recipe if you need to. Everyone will be going back for seconds and maybe even thirds, so plan accordingly!

Another reason I love this healthier chicken pot pie is that it's so convenient to make. It comes together with simple ingredients like frozen vegetables and chicken stock. Plus, it's a delicious way to use up that leftover chicken breast that's been in the fridge.

Ingredients

• 2 tablespoon butter
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 celery stalks, sliced
• 1 teaspoon dried herbs mix, such as thyme, basil, parsley, or just dried thyme
• ⅓ cup flour
• 4 cups chicken stock
• 1 teaspoon garlic powder
• 1 cup milk
• 3 ½ cups frozen mixed vegetables, thawed
• 3 cups cooked and shredded chicken
• Salt and pepper, to taste

How To Make Crustless Chicken Pot Pie

Step 1: Prepare The Seasonings

Heat butter and olive oil in a large skillet over medium-high heat. Add the onion and celery and cook, stirring occasionally for a few minutes. Add the dried herbs and garlic powder and cook for 30 seconds. Then, add the flour and cook for 1 minute.

Step 2: Cook The Sauce

Pour in the chicken stock and milk. Stir well to combine until you have a smooth and lump-free mixture. Simmer until gently thickened. 

Step 3: Add The Chicken and Veggies

Next, you can add the chicken and veggies to the pan and give it all a mix. Simmer everything for 5 minutes more and adjust the seasonings if you want. Serve the filling warm, with fresh bread or freshly baked biscuits for dipping. Enjoy!

Recipe Variations

• I like to use the frozen carrots, peas, and green bean blend. Then I dice up some potatoes into bite sized pieces and mix all the veggies up. You can use any frozen or fresh vegetables you want! This is the perfect recipe to add in a bunch of vegetables, and it's a great way to get the kiddos to eat more veggies.
• Use pre-cooked rotisserie chicken to make this recipe even easier to prepare. I'll just grab a rotisserie chicken from the store. Any pre-cooked chicken will work just as well too.
• Make this recipe dairy-free by using some vegan butter and any dairy-free milk that you want.
• To make this recipe healthier and lower in carbs, swap the potatoes for kohlrabi or cauliflower rice.

How To Store Crustless Chicken Pot Pie

This leftover chicken pot pie is just as delicious as when it's freshly baked. So if you have any leftovers, transfer them to an airtight container and store them in the fridge for up to 4 days. To keep for longer, you can freeze the leftovers in a freezer-safe container or bag for about 3 months. 

How To Reheat Chicken Pot Pie With No Crust

The quickest way to reheat the crustless chicken pot pie is in the microwave. Reheat a single serving in a bowl for about 1-2 minutes until warmed through. You can also reheat it on the stovetop on medium heat for about 5 minutes, stirring frequently, until heated thoroughly. Using the stovetop is the best way if you're reheating a few servings. Oh, and you'll want to let the frozen leftovers thaw in the fridge overnight before reheating. 

More Chicken Recipes

• Mustard Fried Chicken
• Carrabba's Chicken Bryan
• Thin Sliced Chicken Breast
• Cast Iron Chicken
• Easy Broiled Chicken
• Phyllo Dough Chicken Pot Pie
• Chicken Pot Pie with Bisquick
• Chicken sweet corn soup