This one-pot crustless chicken pot pie brings together simple kitchen ingredients into one pot and creates a cozy meal that is the epitome of comfort food. It is packed with healthy mixed vegetables and delicious flavor that is a great way to fill hungry bellies without much effort.
Chop your veggies and add everything (minus the peas) to one large pot or large skillet and sauté them until they are fragrant and tender. Don’t overcook because they will also be simmered with the sauce.
Add the chicken broth, diced chicken, and peas to the veggies.
While that simmers, make your roux. Melt the butter in a small saucepan. Add the flour and whisk until bubbly.
Slowly add in the milk until I creates a thick roux.
Add the roux to the filling mixture and allow to simmer for 5 minutes or until thick.
Bake the mixture in the preheated oven for 30 minutes. Enjoy!
Topping Ideas for Crustless Chicken Pot Pie
While you might not want a traditional pie crust on your pot pie, there are lots of other options.
Naked Pot Pie– You can leave the topping off altogether and have a pot pie stew of sorts which gives you that delicious flavor with fewer calories.
Bread Crumbs– 3/4 cup bread crumbs or panko mixed with 2 tablespoons of melted butter make a crispy topping that browns nicely, adds flavor, but keeps the carb count down. Add to the pot pie for the last 5 minutes of bake time.
Biscuits– Our family loves pot pie with my homemade biscuits. You can form biscuits or do them as drop biscuits. I like to bake mine on a baking sheet and places them on the pot pie filling after the filling has baked. This keeps the biscuits from getting soggy.
Puff pastry- A sheet of puff pastry laid over the top of the pie filing will puff up during the last bake and create an ultra flaky topping.
Mashed potatoes- This will be more like a chicken shepherd’s pie and taste incredible.