Crustless Chicken Pot Pie
Savor the comforting flavors of a classic favorite without the fuss of a crust with this Crustless Chicken Pot Pie! Packed with tender shredded chicken, a medley of vibrant vegetables like carrots, celery, and peas, and smothered in a creamy, herb-infused sauce, this baked casserole-style dish delivers all the richness of a traditional pot pie in a lighter, low-carb version. Ready in just 45 minutes, this one-pan wonder is perfect for busy weeknights or cozy family dinners. With a velvety roux-based filling and the warm notes of dried thyme and garlic powder, every forkful is bursting with hearty, homestyle goodness. Serve it as it is or pair it with a fresh side salad for a complete and satisfying meal!
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Recipe Information
Ingredients
- 2 cups Chicken breast, cooked and shredded
- 2 tablespoons Butter
- 1 medium Onion, finely chopped
- 2 stalks Celery, diced
- 2 medium Carrots, diced
- 1 cup Frozen peas
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Dried thyme
- 0.5 teaspoons Garlic powder
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet or saucepan, melt the butter over medium heat.
Add the chopped onion, celery, and carrots to the skillet. Sauté for 5-7 minutes until the vegetables soften.
Stir in the flour and cook for another minute, stirring constantly to form a roux.
Gradually whisk in the chicken broth and milk, ensuring no lumps form. Continue whisking until the mixture thickens, about 3-4 minutes.
Add the salt, black pepper, thyme, and garlic powder to the sauce, stirring to combine.
Stir in the shredded chicken and frozen peas. Mix everything until evenly coated in the sauce.
Transfer the mixture to a greased 9x9-inch baking dish or similar casserole dish and spread it out evenly.
Bake in the preheated oven for 25-30 minutes, or until the filling is bubbly and heated through.
Remove the dish from the oven and let it cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 4263 mg | 185% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 35.2 g | ||
| Protein | 184.5 g | 369% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 568 mg | 44% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3375 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
