Crustless Chicken Pot Pie

Crustless chicken pot pie is a great way to get chicken pot pie flavor but without the pie crust! Make this delicious recipe with shredded rotisserie chicken, fresh vegetables, Italian herbs, and homemade bechamel sauce.

Serve this crustless chicken pot pie with some mashed potatoes or in a bread bowl. I also like this chunky chicken pot pie soup with some toasted sourdough bread and salted butter.

Also, you can jazz up this crustless chicken pot pie recipe with the addition of flaky, buttery biscuits on top like this chicken pot pie with biscuits (insert mouth drool here).

Homemade Chicken Pot Pie Filling

What makes the best chicken pot pie filling? For me, it's all about fresh ingredients, a rich and creamy filling with hearty chunks of chicken and vegetables. It should come together easily-even on a busy day-and deliver comforting, delicious flavor that the whole family will love.

Ingredient Notes

• Rotisserie chicken: The easiest way to make this recipe is to buy a rotisserie chicken from the grocery store and use store-bought chicken broth. Shred the meat from the rotisserie chicken. If you want to go the "from-scratch" route, slow-simmer a whole chicken for 2 hours in 10 cups of water with salt, an onion, and a bay leaf. Shred the meat and use the broth for this recipe.
• Homemade béchamel: This is what makes this chicken pot pie creamy and thick without having to use heavy cream. A béchamel is made with butter, flour, and milk.
• Chicken stock: Use store-bought chicken stock or chicken broth. Substitute homemade chicken stock or broth.

How To Make Crustless Chicken Pot Pie

Prep the ingredients. Chop the vegetables. Shred the chicken. Set aside.

Make the chicken and vegetables. Sauté the onions and garlic in butter for 2 minutes, then add the chopped celery, chopped carrots, chicken broth, salt, black pepper, dried herbs, shredded chicken, and peas. Simmer covered for 10 minutes while preparing the homemade béchamel sauce.

Make the homemade béchamel sauce. In a separate pot over medium heat, melt the remaining butter. Whisk in the flour for 30 seconds, then slowly add the milk, continuously stirring until the béchamel thickens (5 to 10 minutes) and coats a spoon.

Add the chicken and vegetables to the bechamel sauce. Cover and simmer on medium heat for 5 to 10 minutes until the vegetables are tender.

📋 Recipe

Crustless Chicken Pot Pie

Author: Lily Guidry

Course: Main Course, Main Dish, Soup

Cuisine: American

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

5 from 15 votes

Print Pin Rate Email

Servings 6

Crustless chicken pot pie has all of the flavor of a chicken pot pie but without the crust! Made with rotisserie chicken, fresh vegetables, and a homemade bechamel sauce, this chunky chicken pot pie will become a family favorite!

Ingredients

 

US Customary - Metric

• 1 whole rotisserie chicken shred the breast meat
• 4 large carrots
• 4 celery ribs
• 1½ cups green peas fresh or frozen
• 1 large onion
• 3 garlic cloves
• 1 tablespoon dried Italian herbs
• 4 tablespoon butter
• ⅓ cup all-purpose flour
• 3 cups whole milk
• 2½ cups chicken broth
• salt and pepper to taste

Instructions

• Prep the ingredients. Finely dice the onion, carrots, and celery. Finely mince the garlic. Set aside. Remove the skin from the pre-cooked rotisserie chicken. Shred the chicken breast and set aside.
• Cook the chicken and vegetables. In a large pot on medium-high heat, melt 1 tablespoon of butter. Add the diced onions and garlic and cook for about 2 minutes. Then add the chopped celery, chopped carrots, shredded chicken, green peas, salt, pepper, dried herbs, and chicken broth. Cover and simmer for 10 minutes.
• Make the bechamel sauce. In a second large pot on medium heat, melt the remaining butter. Add the flour, continuing to stir for about 30 seconds. Pour the milk while continuing to whisk for a couple of minutes until the bechamel sauce thickens (about 5 to 10 minutes).
• Mix the chicken and vegetable mixture with the homemade bechamel sauce. Mix together. Cover and simmer on medium heat for 5 to 10 minutes or until the vegetables are tender.

Video

Notes

1. Substitute fresh herbs for dried herbs.
2. Make the shredded chicken and chicken stock from scratch by slow-simmering a whole chicken covered for 2 hours on medium-low heat. Add a 3lb whole chicken (with skin and bones) to a large pot with 10 cups of water, a bay leaf, salt, and an onion. 
3. Substitute frozen vegetables. Use frozen mixed veggies or combine fresh and frozen vegetables (like I did). Substitute different vegetables. Use green beans, corn, or potatoes.
4. Substitute garlic powder for fresh garlic if you HAVE to. I always love cooking with fresh garlic whenever possible.
5. Use vegetable broth instead of chicken broth. Alternatively, use a chicken bouillon cube and water.  
6. You can substitute olive oil for butter when sauteeing the vegetables. I recommend using butter for the roux.
7. Substitute boneless skinless chicken breast or a whole chicken for a rotisserie chicken. This adds some cooking time.
8. Storage:
   • Fridge: Store in an airtight container in the fridge for up to 5 days.
   • Freezer: Place this crustless chicken pot pie in freezer bags. Store for up to 3 months. Allow it to thaw. Reheat on the stovetop.

Nutrition

Calories: 313 kcal | Carbohydrates: 23 g | Protein: 24 g | Fat: 14 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.3 g | Cholesterol: 85 mg | Sodium: 591 mg | Potassium: 751 mg | Fiber: 5 g | Sugar: 11 g | Vitamin A: 7553 IU | Vitamin C: 20 mg | Calcium: 208 mg | Iron: 2 mg

FAQs