Discover the secret to a hearty and healthy meal: chicken pot pie recipe no crust

Indulge in the timeless comfort of a classic chicken pot pie, reimagined without the crust. This simplified recipe offers a symphony of flavors, a tender chicken, and a velvety vegetable filling, all enveloped in a rich and savory gravy. Whether you’re a seasoned cook or a novice in the kitchen, this crustless chicken pot pie recipe will guide you through each step to create a culinary masterpiece.

Ingredients:

• 1 boneless, skinless chicken breast (about 1 pound)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup chicken broth
• 1/2 cup milk
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken:

• Cut the chicken breast into bite-sized pieces.
• Season the chicken with salt and pepper to taste.
• Heat the olive oil in a large skillet over medium heat.
• Add the chicken and cook until browned on all sides.
• Remove the chicken from the skillet and set aside.

2. Sauté the Vegetables:

• Add the onion, carrots, and celery to the same skillet used for the chicken.
• Cook until the vegetables are softened, about 5 minutes.
• Add the garlic and cook for an additional minute until fragrant.

3. Combine the Ingredients:

• Return the chicken to the skillet with the vegetables.
• Stir in the peas, corn, chicken broth, and milk.
• Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes, or until the chicken is cooked through.

4. Thicken the Gravy:

• In a small bowl, whisk together the flour, thyme, and rosemary.
• Gradually whisk the flour mixture into the simmering pot pie mixture.
• Continue to cook and stir until the gravy thickens, about 2 minutes.

5. Season to Taste:

• Season the pot pie with additional salt and pepper to taste.
• Taste and adjust the seasonings as desired.

6. Serve:

• Ladle the crustless chicken pot pie into bowls and serve immediately.
• Garnish with fresh parsley or chives for a touch of color and flavor.

Tips:

• For a richer flavor, use a combination of chicken broth and white wine in the filling.
• Add other vegetables to your liking, such as diced potatoes, green beans, or mushrooms.
• If you don’t have frozen peas and corn, you can use fresh or canned vegetables instead.
• Serve the pot pie with a side of crusty bread or biscuits for dipping.

Variations:

• Creamy Chicken Pot Pie: Add 1/2 cup of heavy cream to the gravy for a richer and creamier texture.
• Spicy Chicken Pot Pie: Add 1/4 teaspoon of cayenne pepper to the gravy for a hint of heat.
• Cheesy Chicken Pot Pie: Sprinkle 1/2 cup of shredded cheddar cheese over the pot pie before serving for a cheesy twist.

Storage:

• Refrigerate the crustless chicken pot pie in an airtight container for up to 3 days.
• Reheat in the microwave or on the stovetop until warmed through.

Ending Note:

Embrace the warmth and comfort of this delectable chicken pot pie recipe no crust. With its tender chicken, flavorful vegetables, and savory gravy, it’s a culinary treat that will satisfy your cravings and nourish your soul. Whether you’re cooking for a family gathering or a cozy night in, this crustless version offers an effortless way to enjoy the classic flavors of a beloved dish.

Answers to Your Questions

1. Can I use other types of meat in this recipe?

Yes, you can substitute the chicken with turkey, beef, or pork. Just adjust the cooking time accordingly.

2. How can I make the gravy thicker?

If your gravy is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and whisk into the simmering pot pie mixture. Cook until thickened.

3. Can I freeze this crustless chicken pot pie?

Yes, you can freeze the pot pie for up to 2 months. Allow it to cool completely before freezing in an airtight container. Thaw overnight in the refrigerator before reheating.