🥧 The Crustless Chicken Pot Pie That’ll Make Your Weeknights Cozier
Hey there, fellow foodie! Let’s talk about chicken pot pie for a second. You know, that soul-warming dish that tastes like a hug from your grandma? Yeah, that one. But here’s the thing: rolling out pie crust at 6 PM on a Wednesday? Hard pass. That’s why I’m obsessed with this Crustless Chicken Pot Pie. It’s creamy, veggie-packed, and ready in 20 minutes flat—no pastry stress required. Think of it as your new “I need comfort food ASAP” lifesaver. Let’s get cozy!
Crustless Chicken Pot Pie
👩🍳 Why This Recipe Feels Like Home
Picture this: It’s 2015, and I’m a line cook in a tiny Brooklyn bistro. One snowy night, the chef tossed me a challenge: “Make something comforting with whatever’s left in the walk-in.” Cue the random chicken scraps, sad-looking veggies, and a near-empty cream container. I threw it all into a skillet, skipped the crust (because who has time?), and BAM—this dish was born. The servers kept sneaking bites, and by closing time, it had a cult following. Now, it’s my go-to when life’s chaos needs a little creamy counterbalance. Moral of the story? Sometimes, the best recipes come from “Oops, I need dinner NOW” moments.
🛒 What You’ll Need (Plus Chef-Approved Hacks!)
- 2 tbsp ghee – Butter’s richer cousin! Swap with coconut oil for dairy-free magic.
- 4 cloves garlic, minced – Pro tip: Pre-minced jarred garlic works in a pinch (no shame!).
- 2 cups mushrooms, diced – Baby bellas add earthiness, but omit if you’re team #NoShrooms.
- 10 oz frozen mirepoix blend – The holy trinity (onion, carrot, celery) pre-chopped? Yes, please.
- 1 cup frozen peas – Tiny green flavor bombs. Fresh works too, but frozen = zero prep.
- 4 cups cooked chicken – Rotisserie chicken = MVP. Leftover turkey? Heck yeah.
- 2 tbsp tapioca flour – My gluten-free thickener crush. Cornstarch works too!
- 1.5 cups chicken broth – Low-sodium = you control the salt. Veggie broth for plant-based pals.
- 1 cup coconut milk – Creamy without dairy! Heavy cream works if you’re feeling indulgent.
- Seasonings (salt, pepper, Italian seasoning, sage) – Sage = secret cozy vibes. No Italian seasoning? Use thyme + oregano.
👨🍳 Let’s Make Magic in 20 Minutes Flat
Step 1: Prep Like a Pro
Mince that garlic, dice the ’shrooms, and keep everything within arm’s reach. Trust me, you’ll thank yourself later when you’re not frantically digging through the fridge mid-sauté.
Step 2: Sauté the Flavor Base
Heat that ghee (or coconut oil) in a large skillet over medium. Toss in the garlic and mushrooms. Stir for 2–3 minutes until the kitchen smells like heaven. Pro tip: Don’t crowd the pan—give those mushrooms room to caramelize!
Step 3: Veggie Party Time
Add the frozen mirepoix, peas, and chicken. Cook for 5–6 minutes, stirring occasionally. Frozen veggies releasing water? Perfect! That’s extra sauce flavor. If things look dry, add a splash of broth.
Step 4: Slurry = Sauce Wizardry
Whisk tapioca flour into the broth until smooth. This is your thickening superhero! No lumps allowed—unless you’re into gravy surprises.
Step 5: Bring It All Together
Pour the slurry into the skillet, scraping up those golden bits (aka flavor confetti). Stir in coconut milk and seasonings. Simmer on low for 4–5 minutes until it coats the back of a spoon. Too thick? Add broth. Too thin? Simmer longer—patience, padawan!
🍽️ How to Serve It Like You’re on Food Network
Scoop this golden goodness into bowls and garnish with parsley (or a cheeky sprinkle of paprika for color). Pair with crusty bread for dipping, or go full cozy with mashed potatoes. Bonus points if you eat it straight from the skillet—we don’t judge here.
✨ 5 Ways to Shake Things Up
- Biscuit Topper: Drop store-bought biscuit dough on top and bake at 375°F for 12 minutes.
- Curry Twist: Swap Italian seasoning for 1 tbsp curry powder + a dash of turmeric.
- Vegetarian Vibes: Use chickpeas or tofu instead of chicken, and veggie broth.
- Cheesy Comfort: Stir in ½ cup cheddar or nutritional yeast at the end.
- Potato Edition: Add diced cooked potatoes for a hearty twist.
👩🍳 Notes From My Kitchen to Yours
This recipe has survived three apartments, two burned skillets, and one VERY enthusiastic dog (RIP, that batch). Over the years, I’ve learned: frozen veggies are lifesavers, rotisserie chicken is a gift from the universe, and “crustless” doesn’t mean “less delicious.” Fun fact: My partner once subbed the broth with beer—surprisingly awesome. Experiment, friends!
❓ You Asked, I Answered
Q: Can I use fresh veggies instead of frozen?
A: Absolutely! Sauté fresh mirepoix for 8–10 minutes until tender before adding other ingredients.
Q: My sauce is too thin! Help!
A: No panic! Mix 1 tsp tapioca flour with 2 tbsp cold water, stir into the skillet, and simmer 2 more minutes.
Q: Can I freeze leftovers?
A: Yep! Store in airtight containers for up to 3 months. Thaw overnight, then reheat on the stove with a splash of broth.
Q: What if I hate coconut milk?
A: Swap with almond milk (add 1 tbsp butter for richness) or classic heavy cream.
📊 Nutrition Per Serving (Because Knowledge Is Power)
Calories: ~350 | Protein: 28g | Carbs: 12g | Fat: 18g | Fiber: 3g
*Gluten-free & dairy-free options included. Estimates vary based on ingredients used.
Crustless Chicken Pot Pie
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 1x
Ingredients
2 tbsp ghee (or coconut oil for dairy-free)
4 cloves garlic, minced
2 cups mushrooms, diced
10 oz frozen mirepoix blend (or 2 cups diced onion, carrot & celery)
1 cup frozen peas
4 cups cooked chicken (shredded or cubed)
2 tbsp tapioca flour (or cornstarch)
1.5 cups chicken broth
1 cup coconut milk (or heavy cream)
1 tsp sea salt
1 tsp ground pepper
1 tsp Italian seasoning
1 tsp ground sage
Instructions
Prep your ingredients: Mince garlic and dice mushrooms. Have everything else ready.
Sauté: Heat ghee in a large skillet over medium. Add garlic and mushrooms. Cook 2–3 minutes.
Veggies & chicken: Add mirepoix blend, peas, and cooked chicken. Cook 5–6 minutes until veggies soften.
Make slurry: Whisk tapioca flour into chicken broth until smooth.
Deglaze & combine: Pour broth into the pan, scraping the bottom. Stir in coconut milk.
Season: Add salt, pepper, Italian seasoning, and sage. Stir and simmer on low until thickened (about 4–5 more minutes).
Serve warm and enjoy that creamy, cozy flavor—no crust needed!
Nutrition
- Calories: 350 per serving
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
