easy crustless chicken pot pie recipe

reader reviews

“My whole family loves this meal, it’s so delicious and easy to make. Thank you so much for this wonderful recipe!” - Maria “I’ve made this exactly as recipe states and also put it in a pie crust. Delicious and simple. Thank you!” - Sarah


olive oil chicken breasts (or thighs) salt onion garlic powder poultry seasoning celery chicken stock heavy cream (or full-fat canned coconut milk) arrowroot powder (or cornstarch) frozen vegetable blend with carrots, green beans, peas, corn (omit peas & corn for whole30)

about this recipe

gluten-free dairy-free whole30 & paleo friendly

This quick and easy crustless chicken pot pie recipe is ready in under 30 minutes! It comes together on the stovetop with minimal prep - my family loves this super-fast weeknight dinner. Also has a slow cooker version for busy weeks!



In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken and sprinkle with salt. Cook for 4-5 minutes or until golden on one side, flip, and cook 3-4 more minutes. Remove the chicken onto a plate or bowl and set aside.



Add the onion, sprinkle with salt, and add the garlic, and poultry seasoning. Cook 3-4 minutes, stirring frequently.



Add the chicken, chicken stock, cream (or coconut milk), vegetables, and salt, stirring to combine. Cover, bring to a boil, then uncover and reduce to a simmer.  Simmer for 5-8 minutes, until the vegetables are just tender and the chicken is cooked, stirring occasionally.



Carefully ladle a few tablespoons of the broth into a bowl. Add the arrowroot (or cornstarch), whisking until completely smooth.  Add the mixture back to the pot, stirring to combine. Simmer 1-2 more minutes, until it begins to thicken.



Taste, adding additional salt if desired.  Serve this one-pot meal as-is or with biscuits (or cornbread muffins) on the side for dipping!

swipe up for more easy one-pot recipes at Real Food Whole Life