Crustless Chicken Pot Pie

Crustless chicken pot pie has all the comforting flavors of traditional chicken pot pie without the crust. Tender chicken breast and mixed vegetables come together in a creamy, seasoned sauce made right on the stovetop. It’s a hearty, easy dinner with the familiar flavors of chicken pot pie, served straight from the pot.

How to Make Crustless Chicken Pot Pie

1. Prepare the chicken. Lightly flatten the chicken breasts so they’re an even thickness, then season both sides with salt and black pepper.
2. Sear the chicken. Heat a little cooking oil in a large pot over medium-high heat. Sear the chicken on both sides until golden brown, without cooking it completely through. Remove it from the pot, cut it into bite-sized pieces, and set aside while preparing the sauce.
3. Cook the vegetables. Add the diced onion and celery to the same pot. Cook until softened, using the browned bits left behind by the chicken to add flavor. Reduce the heat to medium.
4. Make the creamy sauce. Add the butter and allow it to melt, then stir in the flour. Cook for approximately 2 minutes, stirring to remove the raw flour taste. Whisk in the chicken broth, followed by the milk, until the sauce is smooth.
5. Add the seasonings and vegetables. Crumble in the chicken bouillon cube, then add the garlic powder, celery seed, and frozen mixed vegetables. Stir until combined.
6. Finish cooking the chicken. Return the seared chicken pieces and any accumulated juices to the pot. Reduce the heat to low, cover, and maintain a gentle simmer for approximately 15–20 minutes, stirring every 5 minutes to prevent sticking. The chicken should reach an internal temperature of 165°F before serving. Avoid boiling the sauce to keep it smooth and creamy.
7. Taste and serve. Taste the filling and adjust the salt and black pepper as needed. Allow it to cool slightly before serving the creamy chicken pot pie filling without a crust.

Tips for the Best Crustless Chicken Pot Pie

• Sear the chicken before adding it to the filling. I like browning the chicken breasts first to develop more flavor. There’s no need to cook them completely during this step because the chicken finishes cooking in the creamy sauce.
• Keep the heat low while the chicken finishes cooking. After returning the seared chicken pieces to the pot, maintain a gentle simmer for 15–20 minutes. Stir occasionally to prevent sticking and avoid boiling the milk-based sauce. The chicken should reach an internal temperature of 165°F before serving.
• Don’t rush the roux. The butter and flour help give this crustless chicken pot pie its thick, creamy consistency. Cook the flour with the vegetables for approximately 2 minutes, then gradually whisk in the chicken broth, followed by the milk, to prevent lumps.
• Use a good balance of chicken and vegetables. One pound of chicken breast and two cups of frozen mixed vegetables give you plenty of chicken without overwhelming the filling. The peas, carrots, corn, and green beans add color and texture to every serving.
• Taste before adding more salt. The chicken bouillon cube and chicken broth already contribute seasoning. Taste the finished filling before adjusting the salt and black pepper.

How to Store and Reheat Crustless Chicken Pot Pie

Refrigerating: Allow the crustless chicken pot pie to cool slightly, then transfer leftovers to an airtight container and refrigerate within 2 hours. Store in the refrigerator for up to 3–4 days.

Reheating: Add the leftover chicken pot pie filling to a saucepan over medium-low heat. Stir occasionally until heated through, reaching an internal temperature of 165°F. Avoid boiling the sauce because excessive heat can affect its creamy consistency.

Adjusting the thickness: The filling may thicken after refrigeration. If needed, stir in a small splash of milk or chicken broth while reheating to bring back the desired consistency.

Microwave: Individual portions can also be reheated in the microwave. Heat in short intervals, stirring between each, until thoroughly heated.

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