Crustless Chicken Pot Pie

Crustless chicken pot pie combines seared chicken breast and mixed vegetables in a thick, creamy sauce made with butter, flour, milk, and chicken broth. Everything cooks together on the stovetop for a comforting chicken pot pie without the traditional crust.

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Course: Main Course

Cuisine: American

Keyword: Crustless Chicken Pot Pie

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: serving

Calories: 254kcal

Equipment

large pot or Dutch oven

Ingredients

1 pound chicken breast
1/2 medium yellow onion diced
2 ribs celery minced
3 tablespoon butter
1/4 cup all-purpose flour
1 cup chicken broth
2 cup milk
1 chicken bouillon cube
2 cup frozen mixed vegetables
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
salt & pepper to taste

Instructions

Prepare the chicken. Lightly flatten the chicken breasts to an even thickness. Season both sides with salt and black pepper.
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, but do not cook it completely through. Remove it from the pot, cut it into bite-sized pieces, and set aside.
Cook the vegetables. Add the diced onion and minced celery to the same pot. Cook until softened, scraping up the browned bits left from searing the chicken. Reduce the heat to medium.
Make the roux. Add the butter and allow it to melt. Stir in the flour and cook for approximately 2 minutes, stirring continuously to remove the raw flour taste.
Make the creamy sauce. Gradually whisk in the chicken broth first to take the majority of the heat, followed by the milk, until the flour is fully incorporated and the sauce is smooth.
Add the seasonings and vegetables. Crumble in the chicken bouillon cube, then stir in the garlic powder, celery seed, and frozen mixed vegetables.
Finish cooking the chicken. Return the partially cooked 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. Stir every 5 minutes to prevent sticking. Continue cooking until the chicken reaches an internal temperature of 165°F.
Taste and serve. Taste the filling and adjust the salt and black pepper as needed. Allow it to cool slightly before serving.

Notes

Chicken: Searing the chicken adds flavor, while finishing it in the sauce allows the chicken and vegetables to cook together.
Vegetables: Frozen mixed vegetables provide the classic chicken pot pie combination of peas, carrots, corn, and green beans.
Creamy sauce: The ¼ cup of flour helps thicken the milk and chicken broth into a creamy pot pie filling.
Temperature: Keep the sauce at a gentle simmer instead of a rolling boil. High heat can affect the texture of the milk-based sauce.
Seasoning: The chicken bouillon cube adds salt, so taste the finished dish before adding additional seasoning.
No crust: This recipe is served directly from the pot without pastry or biscuit topping.

Nutrition

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