Crustless Chicken Pot Pie
A comforting one-pot dish featuring tender chicken, fresh vegetables, and creamy goodness without a crust, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option available
Ingredients
- 1 – 2 tbsp unsalted 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 or all-purpose flour
- 4 cups low-sodium chicken stock
- 1 cup milk (skim, 2%, or whole)
- 1 ½ cups sweet potatoes (1 medium) or Yukon potatoes (~1 lb), cut into small cubes
- 1 tsp salt
- ½ tsp ground black pepper
- 1 – 2 tbsp fresh thyme (or 1 tsp dried thyme)
- 3 – 4 cups cooked shredded chicken
- 1 cup frozen peas
- ¼ cup fresh parsley, finely chopped
- 2 – 4 cups baby spinach, chopped (optional)
Instructions
- Sauté the vegetables: In a large Dutch oven, heat the butter over medium-low heat. Add onion, carrots, and celery; cook for 6 to 8 minutes until soft. Add garlic in the last 30 seconds.
- Thicken the base: Add flour to the pot, mixing it until the vegetables are coated. Cook for 1 minute.
- Add chicken stock and milk, along with sweet potatoes, salt, pepper, and thyme. Stir, bring to a boil, then reduce to a simmer for 15 to 20 minutes until potatoes are fork-tender.
- Incorporate chicken and peas: Add shredded chicken, frozen peas, parsley, and optional spinach. Simmer for an additional 5 minutes.
- Taste and adjust seasoning as needed.
- Serve warm; it pairs well with biscuits or garlic bread.
Notes
For a thicker soup, simmer longer. Adjust seasoning to taste and try adding different vegetables or proteins.