Name: Healthy Crustless Chicken Pot Pie Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups shredded chicken; 3 cups frozen mixed vegetables; 1 cup finely chopped yellow onions; 3 garlic cloves, minced; 1 tsp dried mixed herbs (or Italian seasoning or Herbes de Provence); 1 bay leaf; 1 thyme sprig (remove leaves from stalk); ½ tsp red pepper flakes; Salt and pepper to taste; 3 tbsp unsalted butter; 3 tbsp all-purpose flour (plain flour); 2½ cups chicken broth (or as needed); ⅓ cup half and half (or semi-skimmed milk or dairy-free milk)

Introduction

This Healthy Crustless Chicken Pot Pie is a comforting meal that’s easy to prepare and perfect for any night of the week. Packed with tender chicken and nutritious vegetables in a creamy, herb-infused sauce, it delivers all the flavors of a traditional pot pie without the fuss of crust. It’s warm, satisfying, and wholesome.

A black cast iron pan filled with creamy white sauce mixed with shredded white chicken pieces, bright green peas, small yellow corn kernels, and diced orange carrots. The sauce has a smooth, thick texture with bits of chopped green herbs sprinkled on top. A wooden spoon is partially dipped into the mixture on the right side of the pan, stirring the colorful ingredients. The pan sits on a white marbled surface with a striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups shredded chicken

3 tbsp unsalted butter

3 cups frozen mixed vegetables

1 cup finely chopped yellow onions

3 garlic cloves, minced

1 tsp dried mixed herbs (or substitute with Italian seasoning or Herbes de Provence)

3 tbsp all-purpose flour (plain flour)

1 bay leaf

1 thyme sprig (remove leaves from stalk)

½ tsp red pepper flakes

1/3 cup half and half (or substitute with semi-skimmed milk or dairy-free milk)

2½ cups chicken broth, plus extra if needed

Salt and pepper to taste

Instructions

Step 1: Melt the butter in a skillet over medium heat. Add the chopped onions and minced garlic, sautéing until they become soft and fragrant, about 3 to 5 minutes.

Step 2: Stir in the frozen mixed vegetables, fresh thyme leaves, and dried mixed herbs. Continue cooking for another 3 to 5 minutes. The vegetables may initially cool the pan, but keep stirring until they thaw and heat through.

Step 3: Sprinkle the flour over the vegetables and mix well to combine. Gradually pour in the chicken broth while stirring continuously. The sauce will start to thicken as it cooks.

Step 4: Add salt, pepper, red pepper flakes, shredded chicken, and the bay leaf. Stir everything together, then pour in the half and half and mix thoroughly.

Step 5: Reduce the heat to medium-low and let the mixture simmer for 8 to 10 minutes. Check the seasoning and adjust if needed. If the sauce becomes too thick, add a little water or extra broth to reach your desired consistency.

Step 6: Remove from heat, discard the bay leaf and thyme stalk if still present, and serve immediately. Enjoy your comforting crustless chicken pot pie!

Tips & Variations

Use freshly cooked chicken or leftover roasted chicken for added flavor and convenience.

Swap frozen mixed vegetables for fresh ones like peas, carrots, and green beans if preferred.

For a dairy-free version, substitute half and half with coconut milk or your favorite plant-based milk.

Add mushrooms or diced potatoes to make the dish heartier.

If you prefer a thicker filling, let the sauce simmer a little longer until it reaches the desired thickness.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, pre-cooked chicken works perfectly and is a great way to use leftovers. Just shred or chop it before adding to the pot pie filling.

What can I substitute for half and half?

You can use semi-skimmed milk or any dairy-free milk such as almond, oat, or soy milk as a substitute. Coconut milk also works well for a creamier texture and subtle sweetness.