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top down view of a white bowl filled with a quick & easy crustless chicken pot pie with a fork and striped napkin on the side

Quick & Easy Crustless Chicken Pot Pie

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This crustless version of classic chicken pot pie has all of the comforting flavors of the original dish, but with much less effort required. This quick and easy dinner is ready within 30 minutes using one pan - a skillet! Naturally gluten-free and can easily be made dairy free.
Course Main Course
Cuisine American
Diet Gluten Free
Keyword Chicken Breast, chicken pot pie, crustless chicken pot pie, skillet
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 6
Calories 350

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 ½ teaspoons kosher salt divided
  • 1 medium yellow onion chopped
  • 1 teaspoon granulated garlic
  • 1 teaspoon no-salt added poultry seasoning
  • 1 cup chopped celery
  • 1 cup chicken stock
  • 1 cup heavy cream or full-fat coconut milk from a can for dairy-free
  • 2 cups frozen vegetable blend carrots, green beans, peas, corn (omit corn + peas for paleo/whole30)
  • 2 teaspoons arrowroot powder*

Instructions

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken and sprinkle with ¼ teaspoon 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 ¼ teaspoon 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 1 teaspoon of 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, whisking until completely smooth. Add the arrowroot mixture back to the pot, stirring to combine. Simmer 1-2 more minutes, until it begins to thicken.
  • Taste, adding additional salt if desired.

Notes

*Arrowroot is a thickener similar to cornstarch. If you don’t have it or don’t want to use it, cornstarch can be used in its place.
Serve atop rice, cauliflower rice, or with biscuits or muffins on the side.
Double the recipe for big families or large gatherings.
Following a paleo or whole30 diet? Be sure to use a frozen veggie mix that doesn’t include peas or corn (a mix of frozen green beans and carrots would work well).
Want to make it in the Crockpot or Instant Pot instead? See this Chicken Pot Pie recipe for full instructions.
Nutrition information calculated using chicken breasts, coconut milk, arrowroot and frozen mixed vegetables with corn & peas.
For more ingredients & modifications, see blog post above.

Nutrition

Calories: 350kcal | Carbohydrates: 14g | Protein: 36g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 817mg | Potassium: 884mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3211IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 3mg