Crustless Chicken Pot Pie
Published
Once the temperatures start to drop, I love pulling out my favorite comfort meals. This crustless chicken pot pie lets me enjoy a cozy classic without the hassle of making a crust, and it’s completely gluten-free. It’s packed with all the flavors you’d expect from a traditional chicken pot pie, loaded with veggies, and hearty enough to feel like a full meal, yet still on the lighter side. Best of all, it comes together in just 40 minutes, making it the perfect weeknight dinner to curl up with.
A classic gluten-free chicken pot pie is always comforting, but sometimes I just crave that creamy, cozy filling without the extra work of making a crust. That’s why I love this version, which delivers all the same comfort with fewer steps. I like to top mine with gluten-free panko breadcrumbs for a little crunch, but that part is totally optional and easy to customize. My family loves it, and I love that it’s a simple way to use up leftover chicken and whatever frozen veggies I already have on hand.
Gluten-Free Cooking Tips
- Cooked chicken. I love using leftover chicken or just buying a rotisserie chicken. It cuts prep time in half and adds great flavor.
- Sauce too thin? Keep simmering until it reduces, or whisk together 1 tsp cornstarch with 1 tbsp cold water and stir it in to thicken quickly.
- Sauce too thick? Loosen it with a splash of chicken broth or cream until it reaches your desired consistency.
Crustless Chicken Pot Pie
Ingredients
- 2 tbsp butter, for dairy-free, use Smart balance butter or avocado oil
- 2 tbsp olive oil
- ½ cup yellow onion
- ¾ cup carrots, peeled and diced into ½” pieces
- ½ cup celery, diced into ½” pieces
- 3 cloves garlic, minced
- ¼ cup 1:1 gluten free flour
- 2 cups chicken broth , or stock
- ½ cup cream , or half & half. For dairy-free, use unsweetened coconut milk.
- 1 sprig rosemary, or ½ tsp dried
- 2 sprigs thyme, or 1 tsp dried
- 1 sprig sage, or ½ tsp dried
- 1 bay leaf
- ½ tsp black pepper
- ¾ tsp salt
- 1½ lbs chicken, (1-1.5 lbs) cooked and diced
- ¾ cup peas, I used frozen
- ¾ cup corn, I used frozen
Breadrcumb Topping (Optional)
- ¾ cup gluten free panko breadcrumbs, I used Kikkoman brand. You can also use homemade.
- 2 tbsp salted butter, for dairy-free, use Smart Balance butter
Instructions
- Over medium-low heat, in a small skillet, melt the butter and stir in panko. Cook, stirring often until golden brown.
- In a large pan or cooker, add the butter and olive oil. Stir in the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in the garlic and cook for 1 minute. Stir in the flour and cook for an additional minute.
- Stir in the broth, cream, rosemary, thyme, sage, bay leaf, salt, and pepper. Cook, stirring frequently, until the mixture begins to thicken.
- Stir in the chicken, corn, and peas. Cook for 5-7 minutes until bubbling and thickened. Remove the rosemary, thyme, sage, and bay leaf. Serve individual portions with a sprinkle of breadcrumbs.
Notes
- Take the herb shortcut. A “poultry pack” of fresh rosemary, thyme, and sage is often sold together and saves you from buying each one individually.
- Swap the chicken for leftover Thanksgiving turkey.
- Swap flour for cornstarch flurry.
- Note: The nutrition facts are done with the breadcumb topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Crustless Chicken Pot Pie
Gather all the ingredients together.
Toast the breadcrumb topping: Over medium-low heat, melt 2 tbsp salted butter in a small skillet. Stir in ¾ cup gluten-free panko breadcrumbs and cook, stirring often, until golden brown. Set aside.
Sauté the vegetables: In a large pan or Dutch oven, heat 2 tbsp butter and 2 tbsp olive oil. Add ½ cup diced yellow onion, ¾ cup carrots diced into ½-inch pieces, and ½ cup diced celery. Cook until softened, about 5 minutes.
Build the flavor: Stir in 3 cloves of minced garlic and cook for 1 minute. Sprinkle in ¼ cup 1:1 gluten-free flour and cook, stirring constantly, for another minute to form a roux.
Add liquids and herbs: Slowly whisk in 2 cups chicken broth or stock and ½ cup cream or half & half. Add 1 sprig rosemary, 2 sprigs thyme, 1 sprig sage, 1 bay leaf, ¾ tsp salt, and ½ tsp black pepper. Cook, stirring frequently, until the mixture begins to thicken.
Add chicken and veggies: Stir in 1-1 ½ pounds cooked, diced chicken, ¾ cup peas, and ¾ cup corn. Simmer for 5–7 minutes, until the filling is bubbling and thickened. Remove the rosemary, thyme, sage, and bay leaf.
Serve and enjoy: Serve warm in individual portions, topped with the toasted breadcrumbs if desired.
Serving Suggestions
I like to serve this crustless chicken pot pie in bowls with a sprinkle of golden breadcrumbs on top for a rustic, cozy feel. I’ve also topped it with gluten-free cheddar bay biscuits or gluten-free drop biscuits for a quicker option. Sometimes I want this as a soup, so I thin it out to enjoy in a big, comforting bowl. The whole family loves it.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stovetop and add a splash of broth to loosen the sauce if needed.
For longer storage, freeze the cooled filling, without the breadcrumb topping, in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then reheat before adding the toasted breadcrumbs so they stay crisp.
