Introduction

This healthy crustless chicken pot pie is a comforting and flavorful dish that skips the traditional pastry crust for a lighter meal. Packed with tender shredded chicken and a medley of vegetables in a creamy herb-infused sauce, it’s perfect for a cozy dinner any night of the week.

A close-up view of a creamy chicken stew in a black pan, filled with shredded white chicken pieces mixed with colorful vegetables including bright green peas, orange carrot cubes, yellow corn kernels, and green beans, all coated in a thick, pale cream sauce speckled with black pepper and small red seasoning bits. A silver ladle lifts a portion of the stew, showing the thick texture and the mixture of ingredients clearly, with the black pan contrasting against the smooth creaminess of the dish. 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
1 bay leaf
1 thyme sprig (remove from stalk before serving)
½ tsp red pepper flakes
⅓ cup half and half (or substitute with semi-skimmed milk or dairy-free milk of choice)
2½ cups chicken broth (or as needed)
Salt and pepper to taste

Instructions

Step 1: Melt the butter in a skillet over medium heat. Add the chopped onions and garlic, then sauté until they are soft and fragrant.
Step 2: Add the frozen mixed vegetables, thyme sprig, and dried mixed herbs to the skillet. Stir well to combine and cook for 3 to 5 minutes. Don’t worry if the frozen vegetables cause the mixture to solidify temporarily—the heat will thaw them.
Step 3: Sprinkle the flour over the vegetables, stirring constantly to blend it in evenly. Gradually pour in the chicken broth while stirring. The sauce will begin to thicken as it cooks.
Step 4: Season with salt, pepper, and red pepper flakes. Add the shredded chicken and bay leaf, stirring to combine all ingredients.
Step 5: Pour in the half and half and stir thoroughly. Reduce the heat to medium-low and let the pot pie mixture simmer for 8 to 10 minutes. Adjust the seasoning as needed. If the sauce becomes too thick, thin it with a little extra broth or water.
Step 6: Remove from heat, discard the bay leaf and thyme stalk, then serve immediately. Enjoy your warm, healthy crustless chicken pot pie!

Tips & Variations

For a dairy-free option, substitute half and half with your favorite plant-based milk such as almond or oat milk.
Use leftover rotisserie chicken to save time and boost flavor.
Add mushrooms or diced potatoes for extra texture and variety.
If you prefer a thicker filling, sprinkle an additional tablespoon of flour during cooking.
Serve with a side of crusty bread or a fresh salad for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat or microwave until heated through, adding a splash of broth or milk if the sauce has thickened too much.

How to Serve

A black cast iron pan filled with a creamy white sauce containing visible layers of shredded white chicken, bright green peas, diced orange carrots, small pieces of yellow corn, and green beans, all mixed evenly. Small bits of fresh green chopped herbs are sprinkled on top. A wooden spoon is resting in the pan, slightly lifting some of the chicken and vegetables, showing the thick, rich texture of the sauce. The pan is placed on a white marbled surface with a white and black striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the filling in advance and refrigerate it for up to 24 hours before reheating and serving. This makes meal planning easier and helps the flavors meld together.

Is it possible to freeze the chicken pot pie filling?

Absolutely. Allow the mixture to cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove.