Crustless Chicken Pot Pie
A creamy crustless chicken pot pie made with tender chicken, carrots, celery, peas, corn, herbs, chicken broth, and milk. Serve as is or over cooked rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: About 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
1 tablespoon olive oil
2 lbs chicken breasts, cubed into ½-inch pieces
½ cup diced onion
1 tablespoon minced garlic, about 3 cloves
2 cups sliced carrots
¾ cup diced celery, about 3 stalks
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried parsley
1 teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon dried basil
1/3 cup whole wheat flour
1 ½ cups low-sodium chicken broth
1 ½ cups room-temperature milk
1 ½ cups peas
1 ½ cups corn
Instructions
1. Heat olive oil in a large pan over medium-high heat.
2. Add cubed chicken and cook for 10 minutes until lightly browned.
3. Add onion, garlic, carrots, and celery. Sauté for 10 minutes.
4. Add dried herbs, salt, pepper, flour, and chicken broth. Stir well.
5. Cook for 5 minutes until bubbling and thickened.
6. Slowly add room-temperature milk while stirring constantly.
7. Stir in peas and corn.
8. Serve as is or over cooked rice.
Notes
For a gluten-free version, substitute gluten-free flour 1:1 or use tapioca flour.
Regular or unsweetened non-dairy milk can be used.
Refrigerate leftovers within 2 hours and use within 3–4 days.
Find it online: https://elitesrecipes.com/crustless-chicken-pot-pie/