Crustless chicken pot pie is a comforting dish that brings warmth and nostalgia in every bite. This hearty meal blends tender chicken with vibrant vegetables and creamy sauce, making it a satisfying option for family dinners or a cozy night in. With no crust to worry about, you can focus entirely on the rich flavors and texture, allowing everyone to enjoy a bowl of this delightful dish without the fuss.
Why We Love This Crustless Chicken Pot Pie
One major reason for the love of crustless chicken pot pie is its simplicity. You get a rich, creamy filling bursting with flavor without the need for a complicated pie crust. The dish is versatile, easy to customize based on your favorite vegetables and proteins. Additionally, this pot pie is usually quicker to prepare than its traditional counterpart, saving you time in the kitchen without sacrificing taste. For those looking to eat lighter, the absence of a crust makes it a healthier option while still providing the comforting essence of a classic pot pie. It’s perfect for families, gatherings, or even a quick meal when you crave something hearty and fulfilling.
Ingredients for Crustless Chicken Pot Pie
- 2 cups cooked chicken, shredded
- 2 cups mixed vegetables (like peas, carrots, and corn)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk
- ½ cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup grated cheese (such as cheddar)
- Fresh parsley, for garnish (optional)
Directions
Start by preheating your oven to 375°F (190°C). Grease a large baking dish or casserole with butter or cooking spray to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, approximately 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
Add the mixed vegetables to the skillet. Cook for about 5 minutes until they start to soften.
Sprinkle the flour over the mixture and stir well to coat the vegetables. This helps thicken the sauce.
Gradually pour in the chicken broth while stirring continuously, allowing the mixture to thicken. Add the thyme, rosemary, salt, and pepper.
Once the mixture reaches a simmer, pour in the milk and heavy cream. Stir until combined and bring it to a gentle boil, then reduce the heat and let it cook for another 3-4 minutes.
Fold the shredded chicken into the skillet, ensuring it combines well with the sauce and vegetables.
Pour the mixture into the prepared baking dish. Top with grated cheese, evenly distributing it over the surface.
Bake in the preheated oven for about 20-25 minutes or until the cheese is bubbly and golden.
Remove from the oven and let it rest for about 10 minutes before serving.
How to Serve Crustless Chicken Pot Pie
Serving crustless chicken pot pie is all about enhancing its comforting nature. Use shallow bowls to showcase the colorful filling. You can garnish it with fresh parsley for an added touch of flavor and color. Consider pairing it with a side salad, featuring crisp greens and light vinaigrette, to balance the richness of the pot pie. Besides a fresh salad, you can also serve it with warm, crusty bread or homemade biscuits on the side for a complete meal. The bread can be a delightful companion for soaking up the creamy filling. If you’re feeling adventurous, consider a sprinkle of crushed red pepper flakes or a dash of hot sauce for a bit of heat. Enjoy it with family and friends, allowing everyone to dive into a shared dish that fosters warmth and togetherness.
Expert Tips for Crustless Chicken Pot Pie
When making crustless chicken pot pie, a few expert tips can elevate your dish. First, use leftover or rotisserie chicken for convenience. This saves time and adds great flavor to your filling. Choose fresh vegetables whenever possible; they offer better taste and texture compared to frozen options. Don’t hesitate to customize the recipe. If you have other favorites like mushrooms, bell peppers, or zucchini, toss them in! For a richer taste, you can incorporate a tablespoon of Dijon mustard or a splash of lemon juice. Always taste your filling before baking; adjust seasonings like salt and pepper to ensure the flavor is just right. When topping with cheese, try a mix of cheese varieties for an added depth of flavor. Lastly, allow the pot pie to cool a bit after baking before serving, as this helps the filling set up nicely for a better presentation.
How to Store Crustless Chicken Pot Pie
To store leftover crustless chicken pot pie, allow it to cool completely at room temperature. Once cooled, cover the dish tightly with plastic wrap or aluminum foil. Alternatively, you can transfer individual portions to airtight containers. Store in the refrigerator for up to four days, ensuring you reheat thoroughly before enjoying. If you want to keep it longer, consider freezing the pot pie. Cut it into serving sizes and wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. This will help prevent freezer burn. When ready to eat, thaw it overnight in the fridge, then reheat it in the oven or microwave until heated through.
Variations of Crustless Chicken Pot Pie
The beauty of crustless chicken pot pie lies in its versatility, allowing you to experiment with different ingredients and flavors. For a healthier twist, consider using a mix of brown rice or quinoa as a base instead of chicken if you want a vegetarian option. You can also play around with the types of vegetables you include. Green beans, broccoli, or bell peppers can offer distinct flavors and textures. For a southwestern flare, add black beans, corn, and spices like cumin and chili powder. If you are a fan of dairy-free meals, substitute the cream with coconut milk or a plant-based milk alongside a dairy-free cheese. For those who enjoy the zing of citrus, a squeeze of lemon or lime can brighten the dish significantly. The options are endless; feel free to create your unique version!
FAQ about Crustless Chicken Pot Pie
What is crustless chicken pot pie?
Crustless chicken pot pie is a comforting dish that combines shredded chicken, mixed vegetables, and a creamy sauce, all baked without a traditional crust.
Can I use frozen vegetables for crustless chicken pot pie?
Yes, using frozen vegetables is easy. Just make sure to thaw and drain them before adding them to the filling for the best texture.
How long does it take to make crustless chicken pot pie?
Overall, preparation and cooking can take about 45 minutes, making it a quick and satisfying meal option.
Can I customize the filling in my crustless chicken pot pie?
Absolutely! You can add any vegetables or spices that you enjoy, making it a versatile dish.
How do I reheat leftovers of crustless chicken pot pie?
Reheat in the oven at 350°F (175°C) for about 20 minutes, covered with foil to prevent drying out. You can also microwave individual portions until heated through.
Crustless Chicken Pot Pie
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Leftover or rotisserie chicken works well.
- 2 cups mixed vegetables (like peas, carrots, and corn) Fresh is preferred; can substitute with frozen.
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk
- ½ cup heavy cream Can substitute with coconut milk for a dairy-free option.
- ¼ cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons olive oil
- ½ cup grated cheese (such as cheddar) Mix varieties of cheese for deeper flavor.
- Fresh parsley, for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a large baking dish or casserole.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
- Add the mixed vegetables and cook for about 5 minutes until they start to soften.
- Sprinkle the flour over the mixture and stir to coat the vegetables.
- Gradually pour in the chicken broth while stirring continuously until the mixture thickens. Add the thyme, rosemary, salt, and pepper.
- Once simmering, pour in the milk and heavy cream, stirring until combined. Bring to a gentle boil, then reduce heat and cook for 3-4 minutes.
- Fold the shredded chicken into the skillet, mixing well.
- Pour the mixture into the prepared baking dish and sprinkle grated cheese on top.
- Bake for 20-25 minutes or until cheese is bubbly and golden.
- Remove from the oven and let it rest for about 10 minutes before serving.
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