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Crustless Chicken Pot Pie Recipe

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3.9 from 5 reviews

This Crustless Chicken Pot Pie is a comforting and hearty dish featuring tender chicken and a medley of vegetables in a creamy, flavorful sauce topped with a crispy panko crust. Ready in just 35 minutes, it's a perfect easy weeknight dinner that skips the traditional pie crust but keeps all the classic savory flavors.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 1 pound boneless chicken breast, cut into bite-sized pieces
  • 2 teaspoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Vegetables & Sauce

  • 4 tablespoons butter
  • 3 tablespoons all purpose flour
  • 2 shallots, chopped
  • 2 large carrots, chopped (about ¾ cup)
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 1 cup whole milk
  • 1 ¼ cups vegetable or chicken broth
  • ½ teaspoon dried thyme
  • ¼ teaspoon kosher salt
  • Pinch of black pepper (optional)

Topping

  • ½ cup panko breadcrumbs

Instructions

  1. Prepare and Cook Chicken: Cut the chicken breast into bite-sized pieces and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Heat 2 teaspoons of olive oil in a large skillet or cast iron pan over medium heat. Add the chicken pieces and cook for about 3 minutes per side, until browned and cooked through, approximately 6-8 minutes total. Remove the chicken from the pan and set aside.
  2. Sauté Vegetables: In the same skillet, melt 4 tablespoons of butter over medium heat. Add the chopped shallots and carrots, cooking over medium-low heat until softened, about 5 minutes, stirring frequently. Add frozen peas and corn to the pan and stir well.
  3. Make the Sauce: Sprinkle 3 tablespoons of all purpose flour over the vegetables and mix thoroughly to coat them evenly. Pour in 1 ¼ cups of vegetable or chicken broth and bring the mixture to a boil over high heat. Immediately reduce heat to medium-low and stir continuously to prevent lumps and achieve a smooth sauce. Once the sauce starts to thicken, gradually stir in 1 cup of whole milk. Add ½ teaspoon dried thyme, ¼ teaspoon kosher salt, and a pinch of black pepper if desired. Simmer for 8-10 minutes, stirring often, until the sauce is thick enough to coat a spoon. Return the cooked chicken to the skillet, mixing well to combine. Taste and adjust seasonings as needed.
  4. Add Topping and Broil: If using an oven-safe skillet, sprinkle ½ cup panko breadcrumbs evenly over the top of the pot pie mixture. Place the skillet under the oven broiler on high heat for 1-2 minutes, watching carefully, until the panko topping is golden brown and crisp. If using individual ramekins or a casserole dish, transfer the filling into the dish, add the panko topping, and broil similarly. Serve the crustless chicken pot pie warm.

Notes

  • If you don't have an oven-safe skillet, transfer the filling to a broiler-safe dish before adding the panko topping.
  • Stir the sauce constantly while adding milk to avoid lumps and achieve a smooth consistency.
  • Feel free to substitute vegetables such as green beans or mushrooms based on your preference.
  • Use low-fat milk and a moderate amount of butter if you want to reduce calories and fat.
  • Watch the panko closely under the broiler to prevent burning as it browns quickly.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://avascooking.com/crustless-chicken-pot-pie-recipe/