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–+ servings

Crustless Chicken Pot Pie

A comforting and hearty dish that combines tender chicken and vegetables in a creamy sauce, all baked to perfection without a crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Vegetables
  • 2 cups cooked chicken shredded or diced
  • 1 cup carrots diced
  • 1 cup peas fresh or frozen
  • 1 cup celery diced
  • 1 cup onion diced
Sauce
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon thyme dried
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Topping
  • 1 cup shredded cheese cheddar or your choice
  • 2 large eggs beaten
  • 1 cup milk

Method
 

Prepare the Filling
  1. In a skillet over medium heat, sauté the onions, carrots, and celery until softened, about 5 minutes.
  2. Add the peas and cooked chicken, stirring to combine.
Make the Sauce
  1. In a mixing bowl, whisk together the chicken broth, heavy cream, flour, garlic powder, onion powder, thyme, salt, and pepper until smooth.
  2. Pour the sauce over the chicken and vegetable mixture in the skillet, stirring until well combined.
Assemble and Bake
  1. Preheat the oven to 375°F (190°C).
  2. Transfer the filling to a greased baking dish.
  3. In a separate bowl, mix the beaten eggs and milk, then pour over the filling.
  4. Sprinkle the shredded cheese on top.
  5. Bake in the preheated oven for 25-30 minutes, or until the top is golden and set.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 12gFiber: 3gSugar: 5g

Notes

Allow to cool for a few minutes before serving. This dish can be made ahead of time and reheated.

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