Crustless chicken pot pie is full of chicken pot pie flavor but without the crust! This chunky chicken pot pie filling is light, hearty, and perfect for busy weeks. It's made with shredded rotisserie chicken, fresh vegetables, Italian herbs, and a homemade bechamel sauce.
Crustless chicken pot pie is a great way to get chicken pot pie flavor but without the pie crust! You can add biscuits on top like this chicken pot pie with biscuits. It's the same recipe with the addition of flaky, buttery biscuits (insert mouth drool here).
What You Will Love
This is the best chicken pot pie filling that's chunky, made with fresh ingredients, has a creamy broth, and comes together on a busy day. It has an incredibly delicious flavor that the whole family will enjoy. This is also a great meal prep recipe that reheats well (and freezes well).
Ingredient Notes
- Rotisserie chicken: The easiest path is to buy a rotisserie chicken from the grocery store. I shred the breast, but you can also shred the dark meat. 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.
- Vegetables: I use carrots, celery, frozen green peas (you can also use fresh green peas), onion, and fresh garlic. You can substitute frozen carrots for fresh carrots. Also, you can substitute frozen mixed vegetables for the carrots, celery, and peas to reduce preparation time.
- Dried Italian herbs: Use fresh herbs or dried herbs. I prefer a combination of rosemary, thyme, and oregano.
- Homemade bechamel: This is what makes this chicken pot pie creamy and thick without having to use heavy cream. A bechamel is made with butter, flour, and milk.
- Chicken stock: Use store-bought chicken stock or chicken broth. Substitute homemade stock or broth.
See the recipe card at the bottom of the post for quantities.
Quick Overview
Wash and chop the vegetables. Shred the chicken. Sautee the onions and garlic in butter, then add the celery and carrots. Add the chicken broth, salt, black pepper, dried herbs, shredded chicken, and peas. Simmer covered for 10 minutes while preparing the homemade bechamel sauce.
In a large pot, melt the butter. Add the flour. Whisk the flour and butter together for about 30 seconds on medium-high heat. Add the milk continuing to whisk until the clumps become smooth and the sauce thickens. Add the chicken and vegetables to the bechamel sauce. Mix and simmer for another 10 minutes.
How To Make Step by Step
Peel and finely dice the onion.
Finely mince the fresh garlic.
Peel and dice the carrots. Chop the celery.
Remove the chicken skin and bones. Shred the chicken breast from the rotisserie chicken.
Sautee the diced onions and minced garlic in butter on medium-high heat.
Add the chopped celery and carrots. Cook for about 2 minutes.
Add the chicken broth, salt, pepper, and dried herbs.
Then add the green peas and shredded chicken. Bring to a boil. Cover and simmer on medium heat for 10 minutes.
In a separate pot, melt the butter on medium heat. Add the flour.
Whisk the flour for 30 seconds, then add the milk. Continue to whisk until the bechamel sauce thickens up (about 2 to 3 minutes).
Once the chicken and vegetables are ready, add them to the bechamel sauce. Cover and simmer for 5 to 10 minutes on medium heat or until the vegetables are tender. Serve 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.
Tips and Tricks
- Use a pre-cooked rotisserie chicken or leftover chicken to save time.
- Simmer the vegetables until they are tender.
- Continue to whisk when making the bechamel sauce, so it doesn't clump.
Variations and Substitutions
Substitute garlic powder for fresh garlic if you HAVE to. I always love cooking with fresh garlic whenever possible.
Use vegetable broth instead of chicken broth. Alternatively, use a chicken bouillon cube and water.
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.
Use fresh herbs instead of dried herbs. You can substitute olive oil for butter when sauteeing the vegetables. I recommend using butter for the roux.
Substitute boneless skinless chicken breast or a whole chicken for a rotisserie chicken. This adds some cooking time.
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.
FAQs
Chicken pot pie has a creamy sauce that's made from a roux or uses heavy cream.
Skip the crust and go crustless. Add the crust on top.
Watch How To Make It
Comfort Food
Join The Tribe
Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.
Crustless Chicken Pot Pie
Ingredients
- 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
- Peel and finely dice the onion. Finely mince the garlic. Peel and chop the carrots. Chop the celery. Set aside.
- Remove the skin from the pre-cooked rotisserie chicken. Shred the chicken breast and set aside.
- In a large pot on medium-high heat, melt 1 tablespoon of butter. Add the diced onions and garlic. Sautee for about 2 minutes. Then add the chopped celery and carrots.
- Add the shredded chicken, green peas, salt, pepper, dried herbs, and chicken broth. Cover and simmer for 10 minutes.
- 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.
- Add the chicken and vegetable mixture to 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
- Substitute fresh herbs for dried herbs.
- Make the shredded chicken and chicken stock from scratch by slow-simmering a whole chicken covered for 2 hours. 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.
- Use frozen mixed vegetables or a combination of frozen/fresh vegetables interchangeably.
Leave A Comment