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.
This post may contain affiliate links. Please read our disclosure policy.
Crustless Chicken Pot Pie
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.
Crustless Chicken Pot Pie Ingredients
- Olive oil and butter
- Yellow Onion
- Carrots
- Celery
- Garlic
- Italian seasoning
- All-purpose flour
- Chicken broth
- Milk
- Rotisserie chicken or roast your own
- Frozen peas
- Parsley
How to Make Crustless Chicken Pot Pie Recipe
- 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.
- Step 2: Add chicken broth while scraping the bottom of the pan to loosen browned bits. Add milk. Simmer for about 3 minutes.
- Step 3: Stir in rotisserie chicken and peas. Simmer for 10 minutes or until the veggies are tender. Stir in parsley and serve.
What to Serve with 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:
Leftovers/Reheating
Leftover crustless chicken pot pie can be refrigerated in an airtight container for up to 3-4 days. Reheat over medium heat.
More Creamy Chicken Recipes to Try
- Creamy Honey Mustard Chicken
- Creamy Tomato Chicken Recipe
- Chicken Mushroom Spinach Pasta
- Creamy Shredded Chicken
Crustless Chicken Pot Pie
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 minutes
- Yield: 4-5 1x
- Category: Soup
- Method: Simmer
- Cuisine: American
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
- 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
- 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.
- 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.
- 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.
- 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
Keywords: easy chicken pot pie, crustless, one pot
Carole Barber says
Super easy to make and great way to use up the leftovers in the fridge!( shhh- don’t tell my family.) I added a handful of real Italian sausage along with half of the prescribed chicken (leftovers) and seasonings. Then I threw in a bag of frozen mixed veggies. Love the thick consistency. Yum-delicious!
Kathryn says
This recipe is amazing on its own! Definitely a new favorite at my house. The next day, I took the leftovers, made a bit more sauce and added cooked egg noodles to make “chicken pot pie pasta.”
★★★★★
Beth says
Recent pre-diabetic. Second time making this recipe. It is delicious and easy for me to assemble! Thanks for posting!
Katya says
Thank you Beth! So glad you enjoyed it.
J says
Awesome. Topped this with potato to make a Sheppard’s Pot Pie 😂
★★★★★
Pauline says
The instructions were easy to follow and it turned out really delicious.! I did end up adding 1/3 cup more chicken stock to thin it out it a bit. This recipe is definitely a keeper.
★★★★★
Angelina says
Delicious. I used arrowroot to thicken instead of flour. It turned out great.
★★★★★
Sara C. says
Turned out great. It was super yummy!
★★★★★
Oleeta says
Used the last of the frozen mixed vegetables and gluten free flour. It’s delicious! The longer you cook it on low heat, the better! Thank you!
★★★★★
Chris morris says
Great recipe I added potatoes and took out peas, we detest them lol. Smelled so so good and tasted fabulous. Did thin the mix a little with more broth and milk.
★★★★★