Crustless Chicken Pot Pie
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. Step-by-step photos can be seen below the recipe card.
Servings: 4 servings
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
Serving: 1serving | Calories: 684kcal | Carbohydrates: 46g | Protein: 43g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 185mg | Sodium: 1317mg | Potassium: 969mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5233IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 2mg