When the winter wind starts to howl, you need a warm hug in a bowl. This crustless chicken pot pie delivers all that cozy flavor without the heavy pastry. It is the ultimate comfort food for a chilly evening.
You can have this dinner on the table in just 40 minutes. It is perfect for those nights when you want something hearty but healthy. Your whole family will love this simple and fresh approach to a classic.
Why This Recipe Is a Winner
This recipe is a winner because it packs 30g of protein per serving. You get all the creamy, savory goodness you love in record time. It is perfect for a healthy reset after a busy week.
By skipping the crust, you save time and keep things light. It is a fantastic option for anyone watching their carbs. This budget-friendly meal uses simple staples you likely already have.
Simple Method
You will love how easily this meal comes together in one pan. Simply sauté your veggies, thicken your sauce, and stir in the chicken. Even a beginner cook can master this simple method today. There is no dough to roll or oven to preheat.
Ingredients You’ll Need
This dish relies on mostly pantry staples and frozen vegetables for easy prep.
- 1.5 lbs cooked chicken breast, shredded
- 2 cups chicken bone broth
- 1 cup frozen peas and carrots mix
- 1/2 cup yellow onion, finely diced
- 1/2 cup celery, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 2 tbsp cornstarch
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
Step-by-Step Directions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add diced onion and celery; sauté for 6 minutes until vegetables are softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add the frozen peas and carrots to the skillet, stirring to combine.
- In a small bowl, whisk the cornstarch into the cold chicken bone broth until completely dissolved.
- Pour the broth mixture into the skillet and bring to a simmer while stirring constantly.
- Incorporate the shredded chicken, thyme, salt, and pepper into the sauce.
- Reduce heat to low and simmer for 10 minutes until the sauce has thickened to a gravy-like consistency.
- Remove from heat and stir in the heavy cream until the mixture is uniform and creamy.
- Portion into bowls and serve immediately.
Best Ways to Enjoy It
Serve this warm in your favorite deep bowls for a cozy night in. It pairs beautifully with a side of steamed broccoli or cauliflower rice. You can also serve it over a baked potato for extra heartiness. Set the table, light a candle, and enjoy this nourishing meal.
Keep It Fresh
Store any leftovers in an airtight container in your fridge. It stays fresh and delicious for up to four days. To reheat, simply warm it on the stove for five minutes. You can also meal prep this by making the filling ahead of time. Just add the cream right before you are ready to serve.
Tips for Best Results
- Don’t skip the bone broth for extra protein and nutrients.
- Whisk cornstarch into cold liquid to avoid any lumps.
- Use a rotisserie chicken to make this even faster on weeknights.
- Add a splash of lemon juice for a bright winter finish.
- Keep your simmer low to prevent the cream from curdling.
- Sauté the onions until they are translucent for the best flavor.
- Double the batch and freeze half for a busy day.
Easy Flavor Ideas
- Try adding mushrooms for an earthy winter twist.
- Swap heavy cream for coconut milk for a dairy-free version.
- Use leftover turkey after your holiday feast for a seasonal swap.
Common Questions
Can I freeze this recipe?
Yes, you can freeze the base before adding the cream. Thaw it overnight in the fridge and reheat gently on the stove.
Is cornstarch necessary for the sauce?
It is the best way to get a thick, glossy gravy without flour. It keeps the recipe gluten-free and very smooth.
I hope this warm bowl of comfort brings joy to your table this winter. It is the perfect way to stay full and healthy during the busy season.
— Katie Wood
Ingredients
- 1.5 lbs cooked chicken breast, shredded
- 2 cups chicken bone broth
- 1 cup frozen peas and carrots mix
- 1/2 cup yellow onion, finely diced
- 1/2 cup celery , thinly sliced
- 2 cloves garlic , minced
- 1/2 cup heavy cream
- 2 tbsp cornstarc h
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add diced onion and celery; sauté for 6 minutes until vegetables are softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add the frozen peas and carrots to the skillet, stirring to combine.
- In a small bowl, whisk the cornstarch into the cold chicken bone broth until completely dissolved.
- Pour the broth mixture into the skillet and bring to a simmer while stirring constantly.
- Incorporate the shredded chicken, thyme, salt, and pepper into the sauce.
- Reduce heat to low and simmer for 10 minutes until the sauce has thickened to a gravy-like consistency.
- Remove from heat and stir in the heavy cream until the mixture is uniform and creamy.
- Portion into bowls and serve immediately.
