Crustless Chicken Pot Pie Recipes

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CRUSTLESS CHICKEN POT PIE



Crustless Chicken Pot Pie image

One-pot crustless chicken pot pie is so easy to make! It combines simple veggies, spices, and rotisserie chicken in a creamy and flavorful sauce.

Provided by Katya

Categories     Soup

Time 35m

Number Of Ingredients 14

2 Tbsp. olive oil
2 Tbsp. butter
1 medium onion, diced
2 medium carrots, diced
2 celery ribs, diced
4 garlic cloves, minced
2 tsp. Italian seasoning
1/3 cup all-purpose flour
2 cups chicken broth
2/3 cup milk, regular whole milk
3 cups shredded cooked chicken, rotisserie or roast your own
1/2 cup frozen peas, do not thaw out
Fresh chopped parsley, to taste
Kosher salt and fresh black pepper

Steps:

  • In a dutch oven or a large deep sauté pan, heat olive oil and butter over medium heat until the butter is melted. Add onions, carrots, and celery with a pinch of salt. Cook until tender, about 7-10 minutes, stirring occasionally.
  • Stir in garlic and Italian seasoning, and cook for about 30 seconds or until fragrant while stirring non-stop. Add flour and cook for about 1 minute, while stirring the veggies around.
  • Add chicken broth while stirring and scraping to loosen browned bits from the bottom of the pan. Add milk. Season with salt and generously with black pepper, to taste. Bring to a simmer and cook for about 3 minutes. It will thicken.
  • Stir in chicken and peas. Simmer for about 7-10 minutes until all of the vegetables are tender. Stir in parsley and serve.

Nutrition Facts : ServingSize 1 cup, Calories 319 calories, Sugar 5.5 g, Sodium 512.8 mg, Fat 16.4 g, SaturatedFat 5.3 g, TransFat 0 g, Carbohydrate 17.4 g, Fiber 3 g, Protein 25.4 g, Cholesterol 77.9 mg

INSTANT POT® CHICKEN POT PIE (CRUSTLESS AND GLUTEN FREE)



Instant Pot® Chicken Pot Pie (Crustless and Gluten Free) image

Make this delicious, flavorful, chicken pot (no pie) pie in your Instant Pot® pressure cooker. Not necessary to pre-saute the chicken or onions. No crust, wheat free, gluten free. Serve in bowls.

Provided by Jane Cooks It Up

Categories     Meat and Poultry Recipes     Chicken

Time 55m

Yield 6

Number Of Ingredients 14

1 ½ pounds chicken tenders, cubed
1 ½ cups chicken broth
1 ½ cups diced carrots
1 ½ cups diced celery
1 cup corn kernels
1 large onion, diced
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
½ teaspoon dried thyme
1 cup heavy cream
½ cup frozen peas

Steps:

  • Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid.
  • Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 16.3 g, Cholesterol 120.5 mg, Fat 18 g, Fiber 3.2 g, Protein 27.2 g, SaturatedFat 10 g, Sodium 814.2 mg, Sugar 5.3 g

CRUSTLESS CHICKEN POT PIE



Crustless Chicken Pot Pie image

SOOOooo easy...SOOOooo tasty and even more heart healthy than the original version...A reminder: DONT forget to cover TIGHTLY with foil b4 baking or the stuffing could dry out! Meal tip: Add a tossed salad and have dinner!

Provided by CookinwithGas

Categories     Savory Pies

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

1 (8 ounce) package chicken stove top stuffing mix
3 tablespoons unsalted butter, in small pieces
1 1/4 cups hot water
1 (10 ounce) can low-sodium condensed cream of chicken soup
1 cup 1% low-fat milk
3 cups cooked chicken breasts, cubed
1 (16 ounce) package frozen mixed vegetables
1 tablespoon garlic, minced
1 tablespoon lime juice

Steps:

  • Preheat oven to 350°F.
  • Combine water and butter in a medium bowl until butter melts; Stir in stuffing mix until JUST moist; set aside.
  • Mix the soup, milk, lime juice and garlic in a medium bowl until well incorporated; set aside.
  • In the bottom of a non-stick 13 x 9 pan, spread the mixed vegetables evenly; Then spread the cubed cooked chicken over the mixed vegetables evenly.
  • Pour the soup mixture evenly over the chicken; sprinkle/spread the stuffing over all.
  • Cover tightly with foil and bake in the preheated oven for 45 minutes or until hot and bubbly.

Nutrition Facts : Calories 217.2, Fat 7.1, SaturatedFat 3, Cholesterol 40.2, Sodium 430.8, Carbohydrate 23.1, Fiber 2.3, Sugar 3.1, Protein 15.4

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