Crustless Chicken Pot Pie
A comforting and satisfying dish that combines tender chicken, vibrant vegetables, and a creamy sauce, all served over buttery toast.
Ingredients
Filling
- 2 cups cooked chicken, shredded Use leftover cooked chicken for best flavor.
- 1 cup mixed vegetables (carrots, peas, corn) Feel free to substitute with your favorite vegetables.
- 1 cup chicken broth Ensure it's low sodium if desired.
- 1 cup milk Dairy alternatives can also be used.
- 1/4 cup butter For a richer flavor.
- 1/4 cup all-purpose flour Can be substituted for gluten-free flour.
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- to taste salt and pepper Adjust according to preference.
Serving
- 4 slices buttery toast Use your favorite bread for toasting.
Instructions
Preparation
- Melt the butter in a medium-sized saucepan over medium heat.
- Add the flour to the melted butter, whisking it into a roux, and cook for about a minute.
Cooking the Filling
- Gradually whisk in chicken broth and milk, ensuring there are no lumps.
- As the mixture thickens, sprinkle in onion powder, garlic powder, salt, and pepper.
- Once the mixture reaches a thick consistency, add the shredded chicken and mixed vegetables.
- Stir until heated through and vegetables are tender.
Serving
- Place buttery toast on plates and ladle the chicken and vegetable mixture over each slice.
- Garnish with freshly chopped parsley if desired and serve warm.
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Notes
Feel free to customize the filling with your favorite proteins or vegetables. For storage, cool the mixture before placing it in an airtight container. It can last in the fridge for 3-4 days and up to three months in the freezer.