Crustless Chicken Pot Pie

5 from 15 votes

Crustless Chicken Pot Pie

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!

Servings:

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

US Customary - Metric

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

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 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.
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.
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.
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.

Nutrition