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Crustless Chicken Pot Pie Recipe

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4.3 from 12 reviews

A comforting and easy-to-make Crustless Chicken Pot Pie featuring tender chicken, a medley of vegetables, and a creamy herb-infused sauce, topped with crispy golden panko for added texture. This skillet-based recipe eliminates the traditional pie crust for a lighter, quicker version perfect for weeknight dinners.

Ingredients

Chicken

  • 1 pound boneless chicken breast, cut into bite-sized pieces
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper, divided

Vegetables and Sauce

  • 4 tablespoons butter
  • 3 tablespoons all purpose flour
  • 2 shallots, chopped
  • 2 large carrots, chopped (about 3/4 cup)
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1 cup whole milk
  • 1 1/4 cups vegetable or chicken broth
  • 1/2 teaspoon dried thyme

Topping

  • 1/2 cup panko breadcrumbs

Instructions

  1. Prepare and Cook Chicken: Cut the chicken breasts into bite-sized pieces and season them with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 2 teaspoons of olive oil in a large skillet or cast iron pan over medium heat. Add the chicken pieces and cook for 3 minutes per side until browned and cooked through, about 6-8 minutes total. Remove the chicken from the skillet and set aside.
  2. Sauté Vegetables: In the same pan with the chicken juices, melt 4 tablespoons of butter over medium heat. Add the chopped shallots and carrots, cooking over medium-low heat while stirring frequently until softened, approximately 5 minutes. Then stir in the frozen peas and corn followed by the all-purpose flour, ensuring the vegetables are evenly coated.
  3. Make the Sauce: Pour in 1 1/4 cups of vegetable or chicken broth and bring the mixture to a boil over high heat. Lower the heat to medium-low and stir continuously to prevent lumps, allowing the sauce to begin thickening. Slowly stir in 1 cup of whole milk and add 1/2 teaspoon dried thyme, along with 1/4 teaspoon kosher salt and a pinch of black pepper. Simmer for 8-10 minutes until the sauce is thick enough to coat a spoon. Return the cooked chicken to the pan and mix well. Taste and adjust seasoning if needed.
  4. Add Topping and Broil: If you are using an oven-safe skillet, evenly sprinkle 1/2 cup panko breadcrumbs over the chicken and vegetable mixture. Place the skillet under the oven broiler on high for 1-2 minutes until the panko is golden brown and crispy. Alternatively, transfer the filling to individual ramekins or a casserole dish, add the panko topping, and broil accordingly. Serve warm immediately.

Notes

  • You can substitute frozen mixed vegetables for peas and corn if desired.
  • For a richer flavor, use chicken broth instead of vegetable broth.
  • If you prefer a thicker sauce, increase the flour to 4 tablespoons or cook the sauce longer.
  • Watch closely when broiling the panko topping to prevent burning—it can brown quickly.
  • This dish can be prepared in advance and reheated in the oven for optimal texture.

Find it online: https://yumntasty.com/crustless-chicken-pot-pie-recipe/