Description
A warm and creamy Crustless Chicken Pot Pie loaded with tender chicken and colorful veggies, perfect for cozy evenings.
Ingredients
Scale
- 1 – 2 tbsp butter (unsalted)
- 1 small yellow onion (chopped)
- 2 large carrots (sliced into coins)
- 2 large celery sticks (sliced, about ½ cup)
- 3 large garlic cloves (minced)
- â…“ cup whole wheat flour or all-purpose flour (gluten-free flour if needed)
- 4 cups low-sodium chicken stock
- 1 cup milk (skim, 2%, or whole)
- 1 ½ cups sweet potatoes (cut into small bite-sized cubes)
- 1 tsp salt (plus more to taste)
- ½ tsp ground black pepper (plus more to taste)
- 1 – 2 tbsp fresh thyme (or 1 tsp dried thyme)
- 3 – 4 cups cooked shredded chicken (rotisserie chicken is preferred)
- 1 cup frozen peas
- ¼ cup fresh parsley (finely chopped)
- 2 – 4 cups baby spinach (chopped, optional)
Instructions
- In a large Dutch oven or pot, heat the butter over medium-low heat. Add the chopped onion, carrots, and celery; cook for 6-8 minutes until soft, stirring frequently. In the last 30 seconds, add the minced garlic.
- Add the flour and mix until the vegetables are lightly coated. Cook for 1 minute.
- Pour in the chicken stock and milk, then add the sweet potatoes, salt, pepper, and thyme. Stir to combine, bring to a gentle boil, then reduce the heat to a simmer for 15-20 minutes until the sweet potatoes are tender.
- Once tender, add the cooked chicken, peas, parsley, and spinach (if using). Let it simmer for an additional 5 minutes.
- Taste and adjust the seasoning to suit your preference.
- Serve alongside homemade biscuits or toasted bread.
Notes
Feel free to customize with your favorite veggies or proteins for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg