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Crustless Chicken Pot Pie

Cozy Crustless Chicken Pot Pie for Quick Comfort Food

A comforting and easy Crustless Chicken Pot Pie packed with wholesome flavors, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 tablespoons Butter Substitute with olive oil or vegan butter for a dairy-free option.
  • 1 medium Yellow Onion Use shallots or green onions as alternatives.
  • 2 medium Carrots Can be replaced with parsnips or additional celery.
  • 2 stalks Celery Omit if unavailable.
  • 3 cloves Garlic Garlic powder works well if fresh garlic isn’t handy.
Soup Base
  • 1/4 cup Whole Wheat Flour Swap for all-purpose or gluten-free flour if needed.
  • 4 cups Low-Sodium Chicken Stock Vegetable stock can be used for a vegetarian version.
  • 1 cup Milk Substitute with almond milk or coconut milk for dairy-free enjoyment.
Hero Ingredients
  • 2 cups Diced Sweet Potatoes Substitute with Yukon gold or russet potatoes if preferred.
  • 1 teaspoon Salt Adjust according to taste based on the saltiness of the stock used.
  • 1/2 teaspoon Ground Black Pepper Freshly ground is best for maximum flavor.
  • 1 tablespoon Fresh Thyme Dried thyme (1 tsp) can be a substitute.
  • 2 cups Cooked Shredded Chicken Rotisserie chicken simplifies prep.
  • 1 cup Frozen Peas Can be omitted or replaced with corn.
  • 1/4 cup Fresh Parsley Chives or no garnish works too.
  • 2 cups Baby Spinach Can be substituted with kale or omitted.

Equipment

  • Dutch oven

Method
 

Steps
  1. Melt 2 tablespoons of butter over medium-low heat in a large Dutch oven. Add 1 chopped yellow onion, 2 diced carrots, and 2 chopped celery stalks. Sauté for 6-8 minutes until the vegetables are tender and the onion is translucent.
  2. Add 3 minced garlic cloves and stir for about 30 seconds until aromatic.
  3. Sprinkle in 1/4 cup of whole wheat flour, stirring for 1 minute to eliminate the raw flour taste.
  4. Pour in 4 cups of low-sodium chicken stock and 1 cup of milk. Add 2 cups of diced sweet potatoes, 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 1 tablespoon of fresh thyme. Bring to a gentle boil.
  5. Reduce the heat to low and let the mixture simmer uncovered for 15-20 minutes until the sweet potatoes are fork-tender.
  6. Stir in 2 cups of shredded cooked chicken and 1 cup of frozen peas, then simmer for an additional 5 minutes.
  7. Taste the soup and adjust the seasoning before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 150mgIron: 2.5mg

Notes

Cut sweet potatoes and other veggies into uniform pieces for even cooking. Properly brown the vegetables to enhance flavor. For thicker soup, gradually add more flour mixed with water during simmering. Store in airtight containers for up to 4-5 days in the fridge or freeze for 3 months.

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