Healthy Crustless Chicken Pot Pie Recipe
This Healthy Crustless Chicken Pot Pie offers all the comforting flavors of a classic chicken pot pie without the crust. Featuring tender shredded chicken, a medley of mixed vegetables, and a creamy herb-infused sauce, this skillet dish is both nutritious and satisfying. It’s a perfect one-pan meal suitable for a wholesome family dinner, combining ease of preparation with delicious taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken and Vegetables
- 4 cups shredded chicken
- 3 cups frozen mixed vegetables
- 1 cup finely chopped yellow onions
- 3 garlic cloves, minced
Herbs and Spices
- 1 tsp dried mixed herbs (or Italian seasoning or Herbes de Provence)
- 1 bay leaf
- 1 thyme sprig (remove from stalk before serving)
- ½ tsp red pepper flakes
- Salt and pepper to taste
Liquids and Thickener
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2½ cups chicken broth (or as needed)
- 1/3 cup half and half (or semi-skimmed milk or dairy-free milk of choice)
Instructions
- Sauté Aromatics: Start by melting the unsalted butter in a skillet over medium heat. Add the finely chopped onions and minced garlic cloves. Sauté them until they become soft and release their fragrant aroma, usually about 3 to 5 minutes.
- Add Vegetables and Herbs: Stir in the frozen mixed vegetables, fresh thyme sprig, and dried mixed herbs. Combine everything thoroughly and continue cooking for about 3 to 5 minutes. The frozen vegetables might initially solidify the mixture, but keep stirring as the heat will gradually thaw them.
- Create the Thickened Sauce: Sprinkle the all-purpose flour over the vegetables and stir well to coat everything evenly. Slowly add the chicken broth while stirring continuously to avoid lumps. The sauce will start to thicken as it cooks. Season with salt, pepper, and red pepper flakes. Add shredded chicken and the bay leaf to the skillet and mix thoroughly.
- Finish and Simmer: Pour in the half and half (or milk substitute) and give the pot pie mixture a good stir to combine all ingredients smoothly. Reduce the heat to medium-low and let it simmer gently for 8 to 10 minutes to allow the flavors to meld and the sauce to thicken further. If the sauce becomes too thick, add a splash of water or broth to loosen it.
- Serve: Remove the thyme sprig and bay leaf before serving. Taste and adjust seasoning with salt and pepper as needed. Serve hot and enjoy your crustless chicken pot pie immediately for a comforting and wholesome meal.
Notes
- Use semi-skimmed or dairy-free milk alternatives to make the recipe lighter or dairy-free friendly.
- Adjust red pepper flakes to control the heat level according to your preference.
- If you prefer a thicker filling, reduce broth slightly or increase flour by a half tablespoon.
- This dish is excellent for meal prep and can be refrigerated for up to 3 days or frozen for up to 1 month.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Keywords: chicken pot pie, crustless chicken pot pie, healthy chicken recipes, easy chicken pot pie, stovetop chicken dish, low fat chicken dinner
