Crustless Chicken Pot Pie
A delightful dish blending tender chicken, creamy sauce, and mixed vegetables, served over buttery toast for a comforting meal without the fuss of a crust.
Ingredients
For the creamy sauce
- 1/4 cup butter Unsalted butter, for roux
- 1/4 cup all-purpose flour
- 1 cup milk Can use low-fat or milk alternatives
- 1 cup chicken broth Low-sodium recommended
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Main ingredients
- 2 cups cooked chicken, shredded Rotisserie chicken for easier preparation
- 1 cup mixed vegetables (carrots, peas, corn) can customize as desired
- 4 slices buttery toast For serving under the chicken mixture
Instructions
Preparation
- Melt the butter in a medium-sized saucepan over medium heat.
- Sprinkle in the flour and whisk continually until a smooth roux forms and cook for about a minute.
- Gradually pour in chicken broth while whisking, followed by the milk to create a creamy sauce.
- Cook until the sauce thickens, stirring continuously.
- Stir in onion powder, garlic powder, and season with salt and pepper.
- Add shredded chicken and mixed vegetables to the sauce, stirring until heated through.
Serving
- Spoon the chicken mixture generously over the slices of buttery toast.
- For garnish, sprinkle fresh herbs on top and serve with a salad or steamed vegetables.
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Notes
For variety, customize vegetables and proteins. Rotisserie chicken saves preparation time. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for longer storage.