Chicken Pot Pie Without Crust
This chicken pot pie filling recipe is the definition of comfort food! One bite and it will become a weekly staple.
Featured Comment: “So, so, so delicious! It was a hit with kids too!! I know it’s crustless but for the kids I served it over a biscuit and they loved it! Will be adding this to our dinner staples!” — Sonia
Table of Contents
Chicken Pot Pie Filling Recipe
I love chicken pot pie, but on a busy weeknight, I’m happy to skip the crust. For me, the creamy chicken and vegetables are the best part anyway, and my family loves scooping up every last bit with crusty sourdough bread.
Somewhere between a soup and a casserole, this dinner has all the comfort of classic chicken pot pie. Everything cooks in one pot in just over 30 minutes, which makes it an easy choice on nights when I have less time to cook.
Leftovers keep well, too, so I like making enough to have lunch ready for the next day. My girls absolutely love having it warm and cozy in their thermoses for school lunch the next day.
Readers have made it their own, serving it over biscuits or turning the leftovers into pasta:
“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.’” — Kathryn
Ingredients For Chicken Pot Pie Filling
- Cooked chicken: Rotisserie chicken is an easy shortcut, or use leftover cooked chicken. You can also roast your own bone-in chicken breasts and shred the meat.
- All-purpose flour: Thickens the sauce so it’s creamy rather than brothy.
- Chicken broth: If using rotisserie chicken, taste before adding salt since the chicken and broth may already provide enough.
- Frozen peas: Add them straight from the freezer. No need to thaw.
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.
- 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.
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:
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
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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
More Favorites from Little Broken
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
Made this tonight for the second time. My daughters boyfriend requested it and I was happy to oblige. This is so decadent and delicious. Thank you for posting it.
We tried this last night and it was amazing! Followed the recipe to a tee (minus the parsley) and it’s bursting with flavour. Would definitely recommend!
I used homemade chicken broth to cut down on the sodium & fresh vegetables instead of frozen. The recipe turned out great, I froze some of it for another dinner. Am retired and living in Thailand, and I miss my American food sometimes. Also trying to lose weight & make a lifestyle change in my eating habits. Thanks for you recipe. Patrick
Looks delicious. Can it be frozen?
I think it’ll freeze okay. It might be a little thick when you reheat it though.
Sounds great, but although you give the portion size, you don’t tell us how MANY servings. Frustrating cuz I need to make for a crowd and I don’t know how many batches.
The serving amount is included in the recipe card. It serves 4-5.
Good consistency and good vegetables. The one thing I would change is the Italian season. It doesn’t give you the traditional chicken pot pie flavour
This was so easy and so delicious. The only change I made was to also add frozen sweet corn when I added the peas. I don’t have whole milk in the house so I used 1/3 c skim milk and 1/3 c light cream. But I wanted it a little thinner in consistency so I added more chicken broth and light cream – at least another 1 c in total. I served it with a honey butter biscuit and it was a wonderful comfort meal.
That sounds like a delicious meal! Thank you for your feedback.
I cannot have regular milk, do you have any suggestions for substitutes? Almond Milk?
For the creamiest consistency, you can sub with coconut milk (canned) if you don’t mind the slight taste of it or any other non-dairy milk such as almond or oat, it might be not as creamy.
So, so, so delicious! It was a hit with kids too!! I know it’s crustless but for the kids I served it over a biscuit and they loved it! Will be adding this to our dinner staples!
We love doing that too! Thank you for your feedback. So glad you enjoyed it.
If you use almond flour, split milk cashew and whole it makes it keto friendly
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!
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.”
Recent pre-diabetic. Second time making this recipe. It is delicious and easy for me to assemble! Thanks for posting!
Thank you Beth! So glad you enjoyed it.
Awesome. Topped this with potato to make a Sheppard’s Pot Pie ????
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.
Delicious. I used arrowroot to thicken instead of flour. It turned out great.
Turned out great. It was super yummy!
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!
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.