This Crustless Chicken Pot Pie is a lighter, low-carb version of the classic comfort food. It features tender chicken, hearty vegetables, and a creamy, flavorful sauce—all without the crust! Perfect for those looking for a gluten-free, keto-friendly, or simply easier version of traditional pot pie, this dish is warm, satisfying, and incredibly easy to make.
Why You’ll Love This Recipe
- All the comforting flavors of pot pie without the extra carbs
- Quick and easy—ready in under 30 minutes
- Creamy, hearty, and packed with protein
- Perfect for meal prep and reheats well
- Naturally gluten-free and can be made dairy-free
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breast or thighs, cooked and shredded
- Butter or olive oil
- Onion, diced
- Garlic, minced
- Carrots, diced
- Celery, diced
- Frozen peas
- Chicken broth
- Heavy cream or coconut milk (for dairy-free option)
- Cream cheese (optional for extra creaminess)
- Thyme
- Parsley
- Salt and black pepper
- Xanthan gum or cornstarch (for thickening, optional)
Directions
- Sauté the Vegetables: In a large skillet, melt butter over medium heat. Add onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened.
- Add Chicken and Seasonings: Stir in the shredded chicken, thyme, parsley, salt, and black pepper.
- Make the Sauce: Pour in the chicken broth and bring to a simmer. Stir in heavy cream and cream cheese (if using).
- Thicken the Sauce: If needed, add xanthan gum or a cornstarch slurry (cornstarch mixed with water) to thicken. Stir until smooth.
- Add Peas and Serve: Stir in frozen peas and cook for another 2-3 minutes. Serve hot and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Low-Carb/Keto: Skip the peas or replace them with green beans.
- Dairy-Free: Use coconut milk instead of cream and olive oil instead of butter.
- Extra Hearty: Add mushrooms, spinach, or cauliflower for more texture.
- Protein Swap: Use turkey instead of chicken for a post-holiday meal.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze in portions for up to 2 months.
- Reheating: Warm in a saucepan over low heat or microwave in short intervals.
FAQs
Can I use rotisserie chicken?
Yes! Rotisserie chicken makes this recipe even easier.
How do I make this even thicker?
Use more xanthan gum, cornstarch, or reduce the broth for a thicker consistency.
Can I bake this dish?
Yes! Pour the mixture into a casserole dish and bake at 375°F for 15 minutes.
What can I serve with this?
Try it with a side salad, roasted veggies, or low-carb biscuits.
Is this recipe keto-friendly?
Yes! Just skip the peas and use xanthan gum for thickening.
Can I add cheese?
Absolutely! A sprinkle of shredded cheddar or Parmesan adds extra richness.
How do I make this spicier?
Add red pepper flakes or a dash of hot sauce.
What’s the best way to thicken the sauce without cornstarch?
Use xanthan gum or reduce the broth by simmering longer.
Can I use fresh herbs instead of dried?
Yes! Use three times the amount of fresh herbs for the best flavor.
Can I add a biscuit topping?
Yes! Bake with low-carb biscuits or a cheese crust on top for a heartier meal.
Conclusion
This Crustless Chicken Pot Pie is the perfect comfort food without the extra carbs or hassle of a crust. Creamy, hearty, and full of delicious flavor, it’s an easy meal that’s great for busy weeknights. Try it today and enjoy a warm, satisfying dish that’s both healthy and delicious!
PrintCrustless Chicken Pot Pie
This easy one-pan dish has all the cozy flavors of a traditional chicken pot pie but without the crust. It’s creamy, loaded with veggies, and thickened naturally for a delicious, healthier alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner, One-Pan Meal
- Method: Stovetop
- Cuisine: American
Ingredients
For the Filling:
- 2 tablespoons butter (or olive oil)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1 cup green beans or peas
- 1 ½ cups chicken broth
- ½ cup heavy cream (or unsweetened coconut milk for dairy-free)
- 1 teaspoon Dijon mustard (optional, for depth of flavor)
- 1 teaspoon xanthan gum (or 2 tablespoons almond flour for thickening)
For Topping (Optional):
- ¼ cup shredded cheddar cheese (for a cheesy twist)
- 2 tablespoons chopped fresh parsley
Instructions
-
Sauté the Vegetables:
- Heat butter in a large skillet over medium heat.
- Add onion, garlic, carrots, and celery, cooking for 3-4 minutes until softened.
-
Add Seasonings & Chicken:
- Stir in thyme, rosemary, salt, and pepper.
- Add the shredded chicken and green beans/peas, mixing well.
-
Make It Creamy:
- Pour in chicken broth and bring to a simmer.
- Stir in heavy cream and Dijon mustard.
-
Thicken the Mixture:
- Sprinkle xanthan gum over the mixture while stirring continuously to avoid clumping.
- Let it cook for 2-3 minutes until thickened.
- (If using almond flour instead, mix it with a bit of broth before adding.)
-
Serve & Enjoy:
- Remove from heat and sprinkle with cheese and parsley, if using.
- Serve warm in bowls, or spoon over cauliflower mash for extra heartiness!
Notes
- Make It Dairy-Free: Use coconut milk instead of cream and olive oil instead of butter.
- Extra Veggies: Add mushrooms, bell peppers, or zucchini.
- For More Texture: Top with crushed pork rinds or keto-friendly biscuits before serving.