Crustless Chicken Pot Pie
A delightful twist on the classic comfort food, packed with tender chicken, seasonal vegetables, and a savory sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup green peas, frozen or fresh
- 1 cup onion, chopped
- 1 cup milk Low-fat milk can be used for a healthier option
- 1 cup chicken broth Preferably homemade for better flavor
- 1/4 cup all-purpose flour Gluten-free flour can be used for a gluten-free version
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste Salt and pepper
- Fresh parsley, for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
- Stir in the shredded chicken and green peas. Mix to combine.
- In a small bowl, whisk together the flour, garlic powder, onion powder, thyme, salt, and pepper.
- Gradually add the milk and chicken broth to the skillet, stirring continuously to avoid lumps.
- Sprinkle the flour mixture into the skillet and stir well. Cook for another 2-3 minutes until the sauce thickens.
- Transfer the chicken mixture into a greased 9-inch pie dish or a similar baking dish. Smooth the top to ensure even cooking.
Baking
- Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly.
- Remove from the oven and allow it to cool for a few minutes before serving.
- Optionally, garnish with fresh parsley before serving.
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Notes
Serve crustless chicken pot pie directly from the baking dish. Pairs well with a light side salad or crusty bread. Customize ingredients as per your preference for added flavor.