Description
Chicken pot pie delivers pure comfort right to your dinner table without the fuss of a traditional crust. Packed with tender chicken, hearty vegetables, and a creamy sauce, this streamlined version lets you enjoy classic flavors faster and with less kitchen cleanup.
Ingredients
Scale
Proteins:
- 2 lbs chicken breasts
Vegetables:
- 2 cups sliced carrots
- 1 ½ cup peas
- 1 ½ cup corn
- ½ cup diced onion
- ¾ cup diced celery
Seasonings and Supporting Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ⅓ cup whole wheat flour
- 1 ½ cups low sodium chicken broth
- 1 ½ cup room temperature milk
Instructions
- Warm 1 tablespoon olive oil in a large pan over medium-high heat for 2 minutes until shimmering.
- Drop 2 lbs chicken breast cubes into the hot pan, spreading them evenly. Cook for 10 minutes, stirring occasionally until lightly golden.
- Add ½ cup diced onion, 1 tablespoon minced garlic, 2 cups sliced carrots, and ¾ cup diced celery to the cooked chicken. Sauté everything together for 10 minutes until vegetables soften.
- Sprinkle ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon each of dried parsley, rosemary, thyme, and ½ teaspoon dried basil over the mixture. Stir to distribute seasonings evenly.
- Dust ⅓ cup whole wheat flour over the pan, stirring continuously to coat ingredients without creating lumps.
- Pour 1 ½ cups low sodium chicken broth into the pan. Stir and simmer for 5 minutes until the liquid starts bubbling and thickening.
- Gradually stream 1 ½ cups room temperature milk into the pan, whisking constantly to create a smooth, creamy consistency.
- Fold in 1 ½ cups peas and 1 ½ cups corn. Let the mixture heat through for 2-3 minutes.
- Transfer the crustless chicken pot pie directly to serving bowls or serve over cooked rice.
Notes
- Check chicken’s internal temperature reaches 165°F for safe cooking, using a meat thermometer for accuracy.
- Dice vegetables into uniform small pieces to ensure even cooking and consistent texture throughout the dish.
- For a gluten-free version, replace wheat flour with cornstarch or arrowroot powder as a thickening agent.
- Swap chicken with tofu or plant-based protein alternatives to create a vegetarian version of this comforting one-pan meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 255 kcal
- Sugar: 5 g
- Sodium: 210 mg
- Fat: 6 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 4.8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3.5 g
- Protein: 28 g
- Cholesterol: 70 mg