One-pot crustless chicken pot pie is so easy to make! It combines simple veggies, spices, and rotisserie chicken in a creamy and flavorful sauce.

For more comforting meals, try our Turkey Shepherd’s Pie.

crustless chicken pot pie this recipe
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Chicken Pot Pie Filling Recipe

Crustless chicken pot pie recipe is a one-pot meal that comes together in a cinch! It combines some basic veggies and rotisserie chicken in a creamy sauce. It’s so flavorful, easy, and quick to make. It’s guaranteed to become a weekly staple.

For best flavor, use dark chicken meat from the rotisserie chicken, such as drumsticks and thighs. They are more richer and flavorful in taste. 

ingredients for crustless chicken pot pie

Ingredients For Chicken Pot Pie Filling

  • Olive oil and butter
  • Yellow Onion
  • Carrots
  • Celery
  • Garlic
  • Italian seasoning
  • All-purpose flour
  • Chicken broth
  • Milk
  • Rotisserie chicken or roast your bone-in chicken breast
  • Frozen peas
  • Parsley

How to Make Crustless Pot Pie

  • Step 1: Cook onions, carrots, and celery in oil and butter until tender. Stir in garlic and Italian seasoning. Cook for 30 seconds. Stir in flour and cook for 1 minute, while stirring non-stop.
cooked vegetables in saute pan
  • Step 2: Add chicken broth while scraping the bottom of the pan to loosen browned bits. Add milk. Simmer for about 3 minutes.
chicken pot pie filling in saute pan
  • Step 3: Stir in rotisserie chicken and peas. Simmer for 10 minutes or until the veggies are tender. Stir in parsley and serve.
chicken pot pie filling with rotisserie chicken

Tips for Making Chicken Pot Pie Without Crust

  • Dice the veggies into equal-sized pieces to help them cook evenly. 
  • Thin the sauce, adding a splash or two of chicken broth as needed until your desired consistency is achieved. 
  • Top the dish with baked biscuits or puff pastry for a more classic chicken pot pie taste and texture. 
  • Replace the chicken with cooked, shredded turkey instead.

How to Thicken Chicken Pot Pie Filling

For the best results, create a cornstarch slurry by mixing one to two teaspoons of cornstarch with equal parts water in a small bowl. Then, slowly stir the mixture into the pot pie. 

Alternatively, you can stir up to ¼ cup of flour or arrowroot starch into the filling.

What to Serve With Crustless Chicken Pot Pie

Crustless chicken pot pie is very rich and creamy so a light vegetable or green salad makes a great side. Here are a few favorites:

crustless chicken pot pie recipe

Storing and Reheating Chicken Pot Pie Filling

Leftover crustless chicken pot pie can be refrigerated in an airtight container for up to 3-4 days. Reheat over medium heat.

Can You Freeze Chicken Pot Pie Filling?

Yes, you can freeze leftovers for up to 6 months. Thaw it in the fridge overnight. Then, warm it in a saucepan over medium heat. Or, reheat individual portions in the microwave when you’re ready to eat. 

Just keep in mind that the mixture may thicken slightly. So, add a splash or two of broth as needed to loosen it back up!

What to do with Leftover Chicken Pot Pie Filling Only

Feel free to reheat it, and enjoy it as is. You can also use it in a classic pot pie. Or, serve your filling over pasta, rice, or biscuits to soak up every last drop.

More Creamy Chicken Recipes

Creamy Honey Mustard Chicken

Creamy Tomato Chicken Recipe

Chicken Mushroom Spinach Pasta

Easy Stove Top Creamy Shredded Chicken

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healthy chicken pot pie

Crustless Chicken Pot Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 13 reviews
  • Author: Katya
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 4-5 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: American
Print Recipe

Description

One-pot crustless chicken pot pie is so easy to make! It combines simple veggies, spices, and rotisserie chicken in a creamy and flavorful sauce.

Ingredients

Units Scale
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 4 garlic cloves, minced
  • 2 tsp. Italian seasoning
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 2/3 cup milk, regular whole milk
  • 3 cups shredded cooked chicken, rotisserie or roast your own
  • 1/2 cup frozen peas, do not thaw out
  • Fresh chopped parsley, to taste
  • Kosher salt and fresh black pepper

Instructions

  1. In a dutch oven or a large deep sauté pan, heat olive oil and butter over medium heat until the butter is melted. Add onions, carrots, and celery with a pinch of salt. Cook until tender, about 7-10 minutes, stirring occasionally.
  2. Stir in garlic and Italian seasoning, and cook for about 30 seconds or until fragrant while stirring non-stop. Add flour and cook for about 1 minute, while stirring the veggies around.
  3. Add chicken broth while stirring and scraping to loosen browned bits from the bottom of the pan. Add milk. Season with salt and generously with black pepper, to taste. Bring to a simmer and cook for about 3 minutes. It will thicken.
  4. Stir in chicken and peas. Simmer for about 7-10 minutes until all of the vegetables are tender. Stir in parsley and serve.

Notes

  • Chicken: This is a great recipe to use up leftover cooked chicken too. I have a variety of chicken recipes on my site that make great leftovers, such as Roasted Lemon Rosemary Chicken or Easy Rosted Herb Chicken. I recommend dark meat for this recipe.
  • To Thin Out: If the mixture is too thick after you add the chicken and peas, add a splash or two of chicken broth to thin out the sauce.
  • Leftovers: Leftover chicken pot pie can be refrigerated for up to 3-4 days in an airtight container.

Nutrition

  • Serving Size: 1 cup
  • Calories: 319
  • Sugar: 5.5 g
  • Sodium: 512.8 mg
  • Fat: 16.4 g
  • Carbohydrates: 17.4 g
  • Protein: 25.4 g
  • Cholesterol: 77.9 mg