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Crustless Chicken Pot Pie

Comforting Crustless Chicken Pot Pie – A Healthy Twist

This Crustless Chicken Pot Pie is a warm, comforting, and healthy recipe perfect for winter nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Butter Substitute with olive oil for dairy-free option.
  • 1 Yellow Onion Chopped.
  • 2 Carrots Chopped.
  • 2 Celery Stalks Chopped.
  • 2 cloves Garlic Minced.
  • 2 tablespoons Whole Wheat/All-Purpose Flour Use gluten-free flour for gluten-free option.
For the Soup
  • 4 cups Low-Sodium Chicken Stock
  • 1 cup Milk Substitute with almond or coconut milk for dairy-free option.
  • 2 cups Sweet Potatoes Diced.
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon Fresh Thyme Use dried thyme in smaller quantity if fresh isn’t available.
For the Add-Ins
  • 2 cups Cooked Shredded Chicken Rotisserie chicken simplifies prep.
  • 1 cup Frozen Peas
  • to taste Fresh Parsley Omit if preferred.
  • to taste Baby Spinach Optional.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Melt the butter in a large Dutch oven over medium-low heat.
  2. Add chopped onion, carrots, and celery, cooking for 6-8 minutes.
  3. Incorporate minced garlic for the last 30 seconds of cooking.
  4. Sprinkle flour over the sautéed vegetables and stir for 1 minute.
  5. Pour in chicken stock and milk, add sweet potatoes, salt, pepper, and thyme.
  6. Bring to a boil, then reduce heat and let simmer uncovered for 15-20 minutes.
  7. Stir in shredded chicken and frozen peas, warming through for about 5 minutes.
  8. Taste and adjust seasoning, then serve warm with parsley on top.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 150IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

Store leftovers in airtight containers for up to 4-5 days. Freeze in freezer-safe containers for up to 3 months.

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