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Crustless Chicken Pot Pie

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A creamy, vegetable-packed skillet meal that captures the comforting flavors of a classic pot pie without the fuss of pastry.

Ingredients

Scale
  • 1 lb cooked chicken breast, shredded (rotisserie works great)
  • 1 cup diced carrots (about 2 medium)
  • 1 cup diced celery (about 2 stalks)
  • 1 cup frozen peas
  • 1 medium onion, diced
  • 3 cups chicken broth (low-sodium preferred)
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat a large pot or deep skillet over medium heat and add 2 tablespoons olive oil.
  2. Add the diced onion, carrots, and celery. Sauté, stirring occasionally, until the vegetables are softened and the onions are translucent, about 6–8 minutes.
  3. Stir in the shredded cooked chicken and frozen peas. Sprinkle in 1 teaspoon garlic powder and 1 teaspoon onion powder. Season with salt and pepper to taste. Cook 1–2 minutes to combine.
  4. Pour in 3 cups of chicken broth and bring the mixture to a boil. Let it bubble for 2–3 minutes so the flavors meld.
  5. Reduce heat to low and stir in 1 cup heavy cream. Simmer gently for about 10 minutes, stirring occasionally, until the sauce thickens.
  6. Taste and adjust seasoning. Serve hot, garnished with chopped fresh parsley.

Notes

For a lighter dish, substitute half-and-half for heavy cream, but the sauce will be thinner. To thicken, use a cornstarch slurry (1–2 tbsp cornstarch mixed with cold water) at the end. Use leftover turkey or shredded rotisserie chicken to save time.

Find it online: https://www.mealbreeze.com/crustless-chicken-pot-pie/