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Crustless Chicken Pot Pie

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A comforting stovetop dish combining tender chicken, vegetables, and a creamy broth, perfect for chilly evenings or using up leftover chicken.

Ingredients

Scale
  • 1 – 2 tbsp butter (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)
  • â…“ cup whole wheat flour or all-purpose flour
  • 4 cups low-sodium chicken stock
  • 1 cup milk (skim or 2%)
  • 1 ½ cups sweet potatoes or Yukon 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 (rotisserie is great)
  • 1 cup frozen peas
  • ¼ cup fresh parsley (finely chopped)
  • 2 – 4 cups baby spinach (chopped, optional)

Instructions

  1. Heat butter in a large Dutch oven over medium-low heat.
  2. Add chopped onion, carrots, and celery; cook for 6 – 8 minutes until soft, stirring occasionally.
  3. Mix in minced garlic and stir for 30 seconds.
  4. Incorporate the flour, mixing until vegetables are coated, and let cook for 1 minute.
  5. Stir in chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 15 – 20 minutes until potatoes are fork-tender.
  6. Add the cooked shredded chicken, frozen peas, parsley, and spinach; simmer for 5 more minutes.
  7. Taste and adjust seasoning to your liking.
  8. Serve warm with bread or biscuits for a comforting meal.

Notes

Let leftovers cool completely before freezing. Flavors deepen overnight, making leftovers even better.

Nutrition

Find it online: https://www.anytimesrecipes.com/crustless-chicken-pot-pie-recipe-cozy-family-dinners/