Crustless chicken pot pie is a great lower carb option that you can pretty much eat like a creamy soup. You get all the flavorful insides without the crust that some people don’t enjoy.
Craving the savory goodness of chicken pot pie but trying to cut back on carbs? Look no further than this crustless chicken pot pie recipe that delivers a mouthwatering twist on the classic comfort food! This satisfying dish is loaded with tender chicken breast, colorful vegetables, and a creamy, flavorful sauce that will have your taste buds singing.
The best part? By ditching the traditional crust, you’ll be reducing the calorie and carb content without sacrificing any of the deliciousness. This isn’t carb free, however the carbs are lower than the traditional recipe.
Whether you’re looking for a cozy weeknight dinner or a tasty crowd-pleaser for your next gathering, this crustless chicken pot pie has got you covered.
How To Make Crustless Chicken Pot Pie
Ingredients needed
- Chicken breast
- All-purpose flour
- Butter
- Onion
- Celery
- Frozen mixed veggies
- Chicken boullion cube
- Milk
- Chicken broth
- Seasonings (listed below)
Tips, where the recipe can go wrong
- You want to flatten the chicken breast before cooking. You don’t want them super thick because they will take forever to cook all the way through.
- You’re cooking with flour and milk so it’s super important that you watch the heat. After, searing the chicken I wouldn’t advise taking the temperature higher than medium. If the milk curdles it can make what should be a creamy texture very grainy.
Making the crustless chicken pot pie recipe
- First, flatten the chicken breast then season with salt and pepper to taste. In a large pot, turn to medium-high heat, add a little oil then sear the chicken until cooked through and golden.
- Remove the chicken from the pot then add in the diced onion and minced celery. Cook until soft and little brown bits are starting to form. Now, lower the heat to medium and add in the butter. Melt the butter then toss in the flour and cook the flour with the veggies for about 2 minutes.
- Slowly add in the milk and broth until combined with the flour. Then, crumble in the chicken boullion cube, and add in he mixed veggies then seasonings.
- Toss in the cooked chicken and turn the heat to low. Cover the pot and allow to slowly cook and bring the flavors together for about 15-20 minutes. Come back and stir every 5 minutes or so to avoid sticking and to monitor the heat.
- Once finished, allow to cool a bit then serve and enjoy.
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Crustless Chicken Pot Pie
Ingredients
- 1.5-2 pound chicken breast
- 1/2 medium yellow onion, diced
- 2 ribs celery, minced
- 3 tablespoon butter
- 2 cup milk
- 1 cup chicken broth
- 1 chicken bouillon cube
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery seed
- salt & pepper to taste
- 1 cup frozen mixed vegetables
Instructions
- First, flatten the chicken breast then season with salt and pepper to taste. In a large pot, turn to medium-high heat, add a little oil then sear the chicken until cooked through and golden.
- Remove the chicken from the pot then add in the diced onion and minced celery. Cook until soft and little brown bits are starting to form. Now, lower the heat to medium and add in the butter. Melt the butter then toss in the flour and cook the flour with the veggies for about 2 minutes.
- Slowly add in the milk and broth until combined with the flour. Then, crumble in the chicken boullion cube, and add in he mixed veggies then seasonings.
- Toss in the cooked chicken and turn the heat to low. Cover the pot and allow to slowly cook and bring the flavors together for about 15-20 minutes. Come back and stir every 5 minutes or so to avoid sticking and to monitor the heat.
- Once finished, allow to cool a bit then serve and enjoy.