This crustless chicken pot pie is the ultimate comfort food solution for busy weeknights. It delivers all the rich, savory flavors of a traditional pot pie without the fuss of a pastry crust, making it a simpler and quicker option. Perfect for anyone seeking a hearty, satisfying meal that’s both gluten-free and incredibly delicious. Our approach to this chicken pot pie focuses on creating a thick, creamy filling packed with tender chicken and classic vegetables, all brought together with aromatic herbs. It’s a recipe designed for maximum flavor with minimum effort, proving that comfort food can be both accessible and deeply satisfying.

⏱ Time: 35 min
👥 Servings: 4-6
📊 Level: Easy
🥗 10 ingredients
Ultimate Crustless Chicken Pot Pie - Discover the ultimate Crustless Chicken Pot Pie recipe! Creamy, savory, and incredibly easy to make. A comforting family fa

Ultimate Crustless Chicken Pot Pie

This crustless chicken pot pie is the ultimate comfort food solution for busy weeknights. It delivers all the rich, savory flavors of a traditional pot pie without the fuss of a pastry crust, making it a simpler and quicker option. Perfect for anyone seeking a hearty, satisfying meal that’s both gluten-free and incredibly delicious. Our approach to this chicken pot pie focuses on creating a thick, creamy filling packed with tender chicken and classic vegetables, all brought together with aromati
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Prep Time 35 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter (for dairy-free, use Smart balance butter or avocado oil)
  • 2 tbsp olive oil
  • ½ cup yellow onion
  • ¾ cup carrots (peeled and diced into ½” pieces)
  • ½ cup celery (diced into ½” pieces)
  • 3 cloves garlic (minced)
  • ¼ cup 1:1 gluten free flour
  • 2 cups chicken broth (or stock)
  • ½ cup cream (or half & half. For dairy-free, use unsweetened coconut milk.)
  • 1 sprig rosemary (or ½ tsp dried)

Method
 

  1. In a small skillet over medium-low heat, melt the butter and stir in panko. Cook, stirring often until golden brown. Set aside.
  2. In a large pan or cooker, add the olive oil and remaining butter. Stir in the yellow onion, carrots, and celery. Cook until softened, about 5 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant. Stir in the gluten-free flour and cook for an additional minute, stirring constantly.
  4. Gradually whisk in the chicken broth, cream, and rosemary sprig. Cook, stirring frequently, until the mixture begins to thicken.
  5. Stir in cooked chicken, corn, and peas. Cook for 5-7 minutes until the filling is bubbling and has thickened. Remove the rosemary sprig.
  6. Serve individual portions hot, sprinkled with the toasted panko breadcrumbs.

Notes

– For an even richer flavor, use homemade chicken stock.
– Add other vegetables like peas or green beans for extra nutrition.
– If you don’t have fresh rosemary, ½ tsp dried rosemary works well.
– Ensure the gluten-free flour is stirred well into the vegetables to avoid clumps.

Pro tips

  • For an even richer flavor, use homemade chicken stock.
  • Add other vegetables like peas or green beans for extra nutrition.
  • If you don’t have fresh rosemary, ½ tsp dried rosemary works well.
  • Ensure the gluten-free flour is stirred well into the vegetables to avoid clumps.

Enjoy this comforting and simplified take on a classic. It’s a delightful way to bring warmth and flavor to your table any night of the week.

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