This crustless chicken pot pie is a wholesome delight! Packed with tender chicken, colorful veggies, and a creamy sauce, it’s comfort food without the guilt.
Who needs a crust when the filling is so tasty? I love how everything cooks in one pot, making cleanup a breeze. Enjoy with a side salad for a complete meal!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work best for this recipe. If you’re looking for a lighter alternative, turkey can also be a great choice and adds a different flavor.
Vegetables: The beauty of this dish is that you can mix and match your favorite veggies. Try adding bell peppers or mushrooms if you want! If you’re out of fresh veggies, frozen ones are often just as nutritious and convenient.
Milk: Low-fat milk or unsweetened almond milk keeps it light without sacrificing creaminess. For a richer taste, you can use whole milk or even coconut milk for a dairy-free option.
Flour: All-purpose flour is standard for thickening, but you can use whole wheat flour for added fiber. Cornstarch is a great gluten-free alternative—just remember to mix it with a bit of cold water before adding.
How Can I Achieve the Perfect Thickened Sauce?
Getting a creamy texture is crucial for this pot pie. After you add the flour, let it cook for a minute to get rid of that raw taste. Gradually whisk in the chicken broth to avoid lumps; this step is key!
- Stir constantly while pouring the broth to keep the mixture smooth.
- Once you’ve added the veggies, let them simmer until tender; this helps in naturally thickening the sauce.
- If it’s not thick enough, simply simmer a bit longer or add a mixture of cornstarch and water.
Healthy Crustless Chicken Pot Pie One-Pot Meal
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 cup green beans, chopped (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 2 celery stalks, diced
- 3 cups low-sodium chicken broth
- 1 cup low-fat milk or unsweetened almond milk
- 3 tbsp all-purpose flour (or whole wheat flour for a healthier option)
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
- Optional: 1/2 cup Greek yogurt or low-fat sour cream (for extra creaminess)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 30 minutes to cook. In just 40 minutes, you’ll have a hearty, delicious meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Start by Sautéing Aromatics:
In a large deep skillet or pot, heat the olive oil over medium heat. Once hot, add the diced onion and garlic. Sauté for about 2-3 minutes, or until they are softened and fragrant. This step adds incredible flavor to your dish!
2. Brown the Chicken:
Add the bite-sized chicken pieces to the pot. Season with salt and pepper. Cook until the chicken is just browned on the outside but not fully cooked through, around 4-5 minutes. It’s okay if the chicken is still a little pink inside; it will finish cooking later.
3. Thicken the Mixture:
Stir in the flour. Cook for about 1 minute to cook out the raw flour taste. Then, slowly pour in the chicken broth while stirring constantly to prevent any lumps from forming.
4. Add Vegetables:
Now it’s time to add the diced carrots, diced potatoes, celery, dried thyme, and dried parsley. Bring the whole mixture to a simmer. Cover the pot and cook for about 15 minutes until the vegetables are tender.
5. Finish with Peas and Green Beans:
Stir in the frozen peas and chopped green beans. Then, add the milk and allow the mixture to continue to simmer uncovered for another 5 minutes. The sauce should thicken slightly during this time.
6. Add Creaminess (Optional):
If you want an extra creamy texture, stir in the Greek yogurt or sour cream now. Make sure to adjust the seasoning with more salt and pepper to your taste.
7. Serve It Up:
Your healthy crustless chicken pot pie is ready! Serve it hot and garnish with fresh parsley if you like. Enjoy your comforting, nutritious meal that’s bursting with flavor!
This easy one-pot meal brings all the goodness of a classic pot pie without any fuss. Perfect for a family dinner or meal prep!
Frequently Asked Questions
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before cooking. The best way is to leave it in the fridge overnight or use the defrost setting on your microwave. Do not add frozen chicken directly to the pot, as it may not cook evenly.
What Vegetables Can I Substitute or Add?
Feel free to substitue or add any vegetables you have on hand! Bell peppers, mushrooms, or corn can all make great additions. You can also use any frozen vegetables, as they’re convenient and nutritious. Just be mindful of the cooking times to ensure everything is cooked properly!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop; you may want to add a splash of extra milk or broth to help loosen the sauce.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the entire dish ahead of time, just make sure to cool it completely before storing in the fridge. It can be made a day in advance, and then simply reheat when you’re ready to enjoy it!
