• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • The Med Diet
  • Shop
  • Subscribe
The Matbakh
menu icon
go to homepage
  • About
  • Recipes
  • The Med Diet
  • Shop
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • The Med Diet
    • Shop
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Mediterranean Soups and Stews

    Crustless Chicken Pot Pie

    By Lily・Published:Oct 26, 2022・Updated: Feb 23, 2023・Post may have affiliate links.

    Jump to Recipe Jump to Video Print Recipe
    crustless chunky chicken pot pie social media image.

    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.

    chunky chicken pot pie from scratch.

    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

    ingredients to make crustless chicken pot pie.
    • 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

    quick overview for how to make crustless chicken pot pie

    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

    dicing onions on a cutting board.

    Peel and finely dice the onion.

    mincing garlic with a chef's knife.

    Finely mince the fresh garlic.

    chopping carrots.

    Peel and dice the carrots. Chop the celery.

    shredding rotisserie chicken with hands.

    Remove the chicken skin and bones. Shred the chicken breast from the rotisserie chicken.

    sauteing onions and garlic.

    Sautee the diced onions and minced garlic in butter on medium-high heat.

    adding the chopped carrots and celery.

    Add the chopped celery and carrots. Cook for about 2 minutes.

    add the chicken broth.

    Add the chicken broth, salt, pepper, and dried herbs.

    add the shredded chicken and frozen green peas.

    Then add the green peas and shredded chicken. Bring to a boil. Cover and simmer on medium heat for 10 minutes.

    add flour to melted butter.

    In a separate pot, melt the butter on medium heat. Add the flour.

    add the milk to the roux.

    Whisk the flour for 30 seconds, then add the milk. Continue to whisk until the bechamel sauce thickens up (about 2 to 3 minutes).

    side view of chunky chicken pot pie soup

    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.
    no crust chicken pot pie made with rotisserie chicken

    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.

    crustless chunky chicken pot pie

    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

    What is the sauce made of in chicken pot pie?

    Chicken pot pie has a creamy sauce that's made from a roux or uses heavy cream.

    How do you keep the bottom of a chicken pot pie crust from getting soggy?

    Skip the crust and go crustless. Add the crust on top.

    Comfort Food

    • chicken pot pie casserole with biscuits
      Rotisserie Chicken Pot Pie with Biscuits
    • brioche french toast casserole with powdered sugar.
      Brioche French Toast Casserole
    • homemade ragu sauce in a bowl.
      Homemade Ragu Sauce
    • tender beef pot roast with vegetables
      Stovetop Pot Roast

    Join The Tribe

    Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.

    crustless chicken pot pie in a pot

    Crustless Chicken Pot Pie

    Author: Lily
    Course: Main Course, Main Dish, Soup
    Cuisine: American
    Prep: 10 mins
    Cook: 20 mins
    Total: 30 mins
    5 from 9 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

    • 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

    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. 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. Use frozen mixed vegetables or a combination of frozen/fresh vegetables interchangeably.

    Nutrition

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

    More Mediterranean Soups and Stews

    • Lebanese mloukhieh in a bowl
      Lebanese Molokhia With Chicken
    • lentil soup addas bi hamood
      Lemon Lentil Soup (Adas Bi Hamod)
    • chunky chicken noodle soup in a large pot
      Whole Chicken Noodle Soup From Scratch
    • close up view of kibbeh labanieh
      Kibbeh Labanieh (Kibbeh Balls In Yogurt)

    About Lily

    Howdy! My name Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

      Leave A Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Dana

      March 02, 2023 at 10:48 am

      5 stars
      Love this! I love me a chicken pot pie but the thing that typically deters me from making it? The crust. Lol. This was a great solution. So tasty!

      Reply
      • Lily

        March 02, 2023 at 2:28 pm

        OMG me too! If I really want a "crust" I might make some biscuits or a side of buttered sourdough bread.

        Reply
    2. Stephanie

      March 02, 2023 at 10:02 am

      5 stars
      I thought this was so good! I substituted corn for the peas and then served this over rice. Even my daughter loved it and she's a picky one!

      Reply
      • Lily

        March 02, 2023 at 2:27 pm

        Love the substitution- I should try that next time!

        Reply
    3. Tayler

      February 01, 2023 at 11:04 am

      5 stars
      We had this chicken pot pie for dinner last night and it was incredible! Thanks so much for sharing the recipe!

      Reply
      • Lily

        February 02, 2023 at 2:29 pm

        Thanks Taylor!

        Reply
    4. Andrea

      January 22, 2023 at 8:39 am

      5 stars
      Hearty, comforting and fabulous, this is a perfect meal on a busy weeknight.

      Reply
      • Lily

        January 04, 2023 at 12:27 pm

        Thanks Andrea!

        Reply

    Primary Sidebar

    Howdy, I'm Lily!

    toddler lily using her kitchen set

    I've been cooking things up ever since I was a kid. More about me

    Mediterranean Diet

    • the best protein oatmeal with mashed banana and sliced strawberries
      The BEST Protein Oatmeal (With Quick Oats!)
    • authentic taco salad with avocado lime
      Easy Taco Salad with Quick Avocado Lime Dressing
    • one-pot turkey chili in a bowl with a spoon.
      One Pot Lean Turkey Chili (Three Bean)
    • Greek protein yogurt fruit granola bowl
      Greek Protein Yogurt Fruit Granola Bowls

    Lebanese Food

    the best traditional lebanese food recipes

    Mediterranean Dips

    • fire roasted baba ganoush on a plate with olive oil
      Lebanese Baba Ganoush: The Ultimate Eggplant Dip
    • za'atar labneh in a bowl
      Labneh With Za'atar and Olive Oil
    • pita chips dipping into some labneh with olive oil
      Labneh With Mashed Garlic Paste
    • easy olive tapenade in a bowl
      Black Olive Tapenade Without Anchovies

    Easter Lamb Recipes

    • Garlic and rosemary lamb chops
      Grilled Lamb Rib Chops
    • lamb kabob skewers in a glass container
      Oven Broiled Lamb Kabobs
    • slow roasted boneless leg of lamb
      Slow Roasted Boneless Leg Of Lamb
    • easy ground lamb shepherd's pie
      Easy Ground Lamb Shepherd's Pie
    • lamb ouzi spiced rice with toasted nuts
      Ouzi Spiced Rice With Minced Lamb and Toasted Nuts
    • harissa lamb chili with kale and couscous in a bowl
      Harissa Lamb Chili With Couscous
    • Lebanese fasolia lima bean stew
      Fasolia Lebanese Lamb and Lima Bean Stew
    • slow cooked lamb shanks in the oven
      Slow Oven Roasted Lamb Shanks In Foil Packets

    Footer

    ↑ back to top

    Stay Connected

    • Instagram
    • Pinterest
    • Facebook
    • YouTube

    Legal Stuff

    Privacy Policy

    Terms & Conditions

    Accessibility Statement

    About

    The Matbakh

    About Me

    Contact

    Resources

    Shop

    Recipe Index

    Video Index

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2020 - 2023 Amooni Media LLC

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok