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A creamy bowl of crustless chicken pot pie with peas, carrots, and shredded chicken
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Crustless Chicken Pot Pie (30g Protein)

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 350kcal

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.