Crustless Chicken Pot Pie
A comforting, hearty dish blending tender chicken with vibrant vegetables and creamy sauce, perfect for family dinners.
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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Notes
Serve with fresh parsley garnish and consider sides like salad or bread for a complete meal. Customize with your favorite vegetables or spices.