Crustless Chicken Pot Pie

Everybody will love this cozy and comforting crustless chicken pot pie soup. It’s ready in under 30 minutes, packed with protein, and made with rotisserie chicken and sweet potatoes. An easy and healthy one-pot dinner. No pie crust is needed! Perfect for busy weeknights or a hearty lunch, this dish is sure to satisfy your cravings while keeping preparation simple.

Why You’ll Love This Recipe

• Quick to Prepare: This recipe comes together in just 30 minutes, making it ideal for busy days.
• One-Pot Wonder: Less mess means more time to enjoy your meal with family or friends.
• Nutritious Ingredients: Packed with protein from chicken and fiber from sweet potatoes, it’s both filling and healthy.
• Customizable: Feel free to add your favorite vegetables or adjust seasonings to suit your taste.
• Comforting Flavor: The rich broth combined with tender chicken and veggies brings warmth to any meal.

Tools and Preparation

To make the best crustless chicken pot pie, it’s essential to have the right tools on hand. This will streamline the cooking process and ensure everything turns out perfectly.

Essential Tools and Equipment

• Dutch oven or large pot
• Knife
• Cutting board
• Measuring cups/spoons
• Stirring spoon

Importance of Each Tool

• Dutch oven or large pot: Ideal for even cooking and ample space for simmering all ingredients together.
• Knife: A sharp knife ensures quick and safe chopping of vegetables.
• Cutting board: Provides a stable surface for chopping, making prep work easier.
• Measuring cups/spoons: Helps ensure accuracy in ingredient amounts for the best flavor.

Ingredients

• 1 – 2 tbsp butter (I like unsalted)
• 1 small yellow onion (chopped)
• 2 large carrots (sliced into coins)
• 2 large celery sticks (sliced (about ½ cup))
• 3 large garlic cloves (minced)
• ⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed)
• 4 cups low-sodium chicken stock
• 1 cup milk (I used skim (2% and whole work too))
• 1 ½ cups sweet potatoes (cut into small bite-sized cubes)
• 1 tsp salt (plus more to taste)
• ½ tsp ground black pepper (plus more to taste)
• 1 – 2 tbsp fresh thyme (or 1 tsp dried thyme)
• 3 – 4 cups cooked shredded chicken (I love using rotisserie chicken)
• 1 cup frozen peas
• ¼ cup fresh parsley (finely chopped)
• 2 – 4 cups baby spinach (chopped (optional))

How to Make Crustless Chicken Pot Pie

Step 1: Sauté the Vegetables

In a large dutch oven or pot, heat butter over medium-low. When melted, add chopped onion, carrots, and celery. Cook for about 6 – 8 minutes until soft and wilted. Stir every minute or so. In the last 30 seconds, add the minced garlic and stir to combine.

Step 2: Add Flour

Add the flour to the vegetable mixture. Mix until all the vegetables are coated. Let it “cook” for about one minute.

Step 3: Combine Ingredients

Add the chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Stir well to combine everything. Bring this mixture to a boil.

Step 4: Simmer

Reduce the heat and let the soup simmer for about 15 – 20 minutes until the sweet potatoes are fork-tender. Stir every few minutes to prevent sticking at the bottom of the pot.

Step 5: Final Touches

Add in the cooked shredded chicken, frozen peas, parsley, and optional spinach. Let everything simmer together for an additional five minutes.

Step 6: Serve

Carefully taste test your soup and adjust seasoning as needed. Remove from heat and serve with homemade biscuits or garlic bread for an extra touch of comfort. Enjoy!

How to Serve Crustless Chicken Pot Pie

Serving crustless chicken pot pie is a delightful experience that can be tailored to suit various tastes. This comforting dish can be complemented with sides or toppings that enhance its flavors and textures, making your meal even more enjoyable.

With Homemade Biscuits

• Buttermilk Biscuits: Fluffy and buttery, these biscuits are perfect for dipping into the soup.
• Garlic Bread: Crunchy and fragrant, garlic bread adds a tasty twist while soaking up the delicious broth.

Topped with Fresh Herbs

• Chopped Parsley: A sprinkle of fresh parsley adds color and a burst of flavor.
• Thyme Leaves: Fresh thyme offers an aromatic touch that elevates the dish.

Served in Bread Bowls

• Sourdough Bread Bowls: For a fun presentation, serve the soup in hollowed-out sourdough loaves for an edible bowl that enhances the meal.

Accompanied by Salad

• Mixed Green Salad: A light salad with vinaigrette balances the richness of the crustless chicken pot pie.
• Caesar Salad: The crisp romaine and creamy dressing provide a satisfying contrast to the soup’s warmth.

How to Perfect Crustless Chicken Pot Pie

To ensure your crustless chicken pot pie turns out perfectly every time, consider these helpful tips.

• Use Rotisserie Chicken: This saves time and adds great flavor without any extra cooking.
• Adjust Seasonings: Always taste and adjust salt and pepper according to your preference before serving.
• Cook Vegetables Properly: Sauté onions, carrots, and celery until soft for the best texture in the soup.
• Experiment with Greens: Adding spinach or kale can boost nutritional value and add color.
• Let it Simmer: Allowing the soup to simmer helps blend flavors beautifully, creating a richer taste.
• Add Creaminess: For an extra creamy texture, consider adding a splash of heavy cream or coconut milk towards the end of cooking.

Best Side Dishes for Crustless Chicken Pot Pie

Pairing side dishes with your crustless chicken pot pie can enhance your dining experience. Here are some excellent options:

1. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic create a comforting accompaniment.
2. Steamed Broccoli: Lightly steamed broccoli adds a nutritious crunch that complements the rich soup.
3. Roasted Brussels Sprouts: Their caramelized flavor pairs well with the savory notes of the dish.
4. Quinoa Salad: A refreshing salad made with quinoa, cucumbers, and cherry tomatoes offers a healthy contrast.
5. Cornbread Muffins: Sweet cornbread muffins bring warmth and sweetness to balance out savory flavors.
6. Coleslaw: A tangy coleslaw adds brightness and crunch alongside this hearty meal.

Common Mistakes to Avoid

Making crustless chicken pot pie can be simple, but there are some common mistakes to watch for.

• Skipping the seasoning: Failing to season properly can lead to bland flavors. Always taste and adjust salt and pepper before serving.
• Overcooking vegetables: Cooking vegetables too long can make them mushy. Aim for tender-crisp for the best texture.
• Ignoring the flour: Not allowing the flour to cook briefly can result in a raw taste. Cook it for about a minute before adding liquids.
• Using too much liquid: Adding excess broth or milk may lead to a soupy dish instead of a thick pot pie. Measure carefully and adjust as needed.
• Neglecting fresh herbs: Fresh herbs enhance flavor significantly. Don’t skip them; they make a big difference in this dish.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the fridge for up to 3 days.

Freezing Crustless Chicken Pot Pie

• Use freezer-safe containers or bags.
• Freeze for up to 3 months for best quality.

Reheating Crustless Chicken Pot Pie

• Oven: Preheat to 350°F (175°C). Place in an oven-safe dish and heat for about 20-25 minutes until warmed through.
• Microwave: Transfer to a microwave-safe bowl. Heat on medium power in 1-minute intervals until hot, stirring between intervals.
• Stovetop: Heat in a pot over low-medium heat, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some common questions about making crustless chicken pot pie.

Can I use leftover chicken?

Yes, using leftover chicken is perfect for this recipe. It saves time and adds great flavor!

What if I don’t have sweet potatoes?

You can substitute with Yukon gold potatoes or any other potato variety you prefer.

How do I customize my crustless chicken pot pie?

Feel free to add vegetables like broccoli, corn, or bell peppers for extra nutrition and flavor.

Is this recipe gluten-free?

Yes, this recipe can easily be made gluten-free by substituting regular flour with gluten-free flour.

How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months.

Final Thoughts

This crustless chicken pot pie is cozy, comforting, and incredibly versatile. It’s perfect for busy weeknights or meal prep. Feel free to customize it with your favorite vegetables or herbs. Enjoy this hearty dish with your loved ones today!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Crustless Chicken Pot Pie Soup

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• Author: Jennifer
• Total Time: 30 minutes
• Yield: Serves 6

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Description

Experience the ultimate comfort food with this delectable Crustless Chicken Pot Pie, perfect for busy weeknights and hearty lunches. In under 30 minutes, you can whip up a satisfying one-pot meal packed with protein from rotisserie chicken and fiber from sweet potatoes. This cozy soup is not only easy to prepare but also customizable — feel free to add your favorite vegetables or adjust the seasonings to suit your taste. With its rich broth and tender chicken, this dish is sure to warm your heart and delight your palate.

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Ingredients

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• 1 – 2 tbsp butter
• 1 small yellow onion, chopped
• 2 large carrots, sliced into coins
• 2 large celery sticks, sliced (about ½ cup)
• 3 large garlic cloves, minced
• ⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed)
• 4 cups low-sodium chicken stock
• 1 cup milk (skim, 2% or whole work too)
• 1 ½ cups sweet potatoes, cut into small bite-sized cubes
• 1 tsp salt (plus more to taste)
• ½ tsp ground black pepper (plus more to taste)
• 1 – 2 tbsp fresh thyme or 1 tsp dried thyme
• 3 – 4 cups cooked shredded chicken (preferably rotisserie)
• 1 cup frozen peas
• ¼ cup fresh parsley, finely chopped
• 2 – 4 cups baby spinach, chopped (optional)

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Instructions

1. Sauté chopped onion, carrots, and celery in butter over medium-low heat for 6–8 minutes until softened. Add minced garlic in the last 30 seconds.
2. Stir in flour until vegetables are coated; cook for an additional minute.
3. Pour in chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Bring to a boil.
4. Reduce heat and let simmer for 15–20 minutes until sweet potatoes are tender.
5. Add shredded chicken, frozen peas, parsley, and optional spinach; simmer for another 5 minutes.
6. Adjust seasoning as needed before serving.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Sautéing/Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 650mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 25g
• Cholesterol: 70mg