This healthy crustless chicken pot pie is the ultimate answer to what’s for dinner. A light comforting dinner packed with veggies! it is flavourful and delicious. My homemade chicken pot pie is quick and easy, thanks to the precooked chicken breasts made in my air fryer.
Why this recipe works
A one-pot dish that is quick and easy and rich in flavour.
I used air fryer chicken breast but rotisserie chicken works well for this recipe too. This recipe is a great way to use up leftover chicken from your Sunday roast.
It is comforting and delicious, perfect dinner for any weeknight and the sauce is to die for.
Minimal ingredients and prep
It is light and healthy.
This chicken pot pie with no crust double as soup. My family and I love it with mashed potatoes.
Chicken pot pie ingredients
Shredded chicken breast or rotisserie chicken
Frozen mixed vegetable, my mixed veggies contains carrots, green peas, sweetcorn and garden peas
All purpose flour
Bay leaf and fresh thyme
Red pepper flakes
Half and half: also known as single cream, substitute with semi-skimmed milk or dairy-free milk of choice
Salt and freshly ground black pepper
How to make healthy crustless chicken pot pie
Start by melting the butter over medium heat, add chopped onions and garlic and sauté until soft and fragrant.
Add frozen veggies, fresh thyme, and mixed herbs to the sauteed aromatic, stir to combine, and cook for about 3 to 5 minutes. The frozen veg might solidify the sauteed aromatic, don’t fret, simply stir to combine and the heat will thaw out the veggies.
Sprinkle flour on the veggies and stir to combine. Add chicken broth, stir to combine, the sauce will begin to thicken as it cooks. Add salt and pepper to taste, red pepper flakes, bay leaves, shredded chicken, and stir to combine.
Lastly, add the half and half then give a good stir to combine. Reduce the heat and simmer on medium-low heat for another 8 to 10 minutes. check and adjust seasoning to taste.
If the sauce is getting too thick at this point, add water or broth to lighten it. Take it off the heat and serve immediately. Enjoy!
What to serve it with
Honestly, 90% of the time, my family and I enjoy and serve this healthy crustless chicken pot pie over mashed potatoes, for picture reference, it was served over colcannon. It can also be served with
Parmentier potatoes or air fryer baked potatoes
Homemade garlic bread or soda bread
Storing and reheating
I bet you are imagining this chicken pot pie tasting better the next day. You are right, it does taste better and it is makes a great meal prep too.
To store in the fridge: this pot pie will last in the fridge in an airtight container for up to 5 days but I like to keep it at 3 days.
To reheat: simply microwave or over the stove top until warm or hot to your liking.
More creamy and comfort food recipes
Quick and easy creamy bacon pasta
How do you thicken chicken pot pie filling?
There are different ways to thicken chicken pot pies. The common ways are the use of cornflour slurry and plain flour. You can also use potatoes cubed into the sauce. it will thicken the sauce as it cooks.
Is chicken pot pie a soup
Chicken pot pie can be made into soup, it is basically chicken pot pie without the crust or biscuit. The consistency will be lighter in this case.
Can this be made ahead
Yes, you can make this recipe ahead of time and store in the fridge for up to 72 hours or longer. It can be frozen into portioned airtight container and stored in the freezer for convenience.
Is chicken pot pie keto
Yes, it can be made keto with a few substitution. Substitute plain flour for xanthum gum and use keto friendly pasty if you would like it with crust.
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Healthy Crustless Chicken Pot Pie
- 4 cups shredded chicken
- 3 tablespoon unsalted butter
- 3 cups frozen mixed vegetables
- 1 cup finely chopped yellow onions
- 3 garlic cloves
- 1 teaspoon dried mixed herbs sub for Italian seasoning or Herb de provence
- 3 tablespoon all-purpose flour also known as plain flour
- 1 bay leaf
- 1 thyme sprig remove from stalk
- ½ teaspoon red pepper flakes
- ⅓ cup half and a half substitute with semi-skimmed milk or dairy-free milk of choice
- 2½ cups chicken broth or as needed
- Salt and pepper to taste
- Start by melting the butter in a skillet over medium heat, add chopped onions and garlic and sauté until soft and fragrant.
- Add frozen veggies, fresh thyme and dried mixed herbs to the sauteed aromatic, stir to combine and cook for about 3 to 5 minutes. The frozen veg might solidify the sauteed aromatic, don’t fret, simply stir to combine and the heat will thaw out the veggies.
- Sprinkle flour on the veggies and stir to combine. Add chicken broth, stir to combine, the sauce will begin to thicken as it cooks. Add salt and pepper to taste, red pepper flakes, shredded chicken, bay leave, and stir to combine. Lastly, add the half and half then give a good stir to combine. Reduce the heat and simmer on medium-low heat for another 8 to 10 minutes. check and adjust seasoning to taste. If the sauce is getting too thick at this point, add water or broth to lighten it. Take it off the heat and serve immediately. Enjoy
- Swap the flour for cornflour slurry to make this recipe gluten-free.
- Substitute the chicken for leftover turkey.
- After adding the chicken broth, do a taste test before adding salt to season the sauce.
- If you would be serving the chicken pot pie on its own as a soup, you can add about a cup or two cubed potatoes to make this a more filling dish.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Holly Chapman says
I made this for dinner last night and my husband and I loved it! What a simple, delicious and healthy meal! I added carrots and celery instead of the mixed veggies because my husband won't eat any green vegetables (eye roll) . Thank you for sharing your wonderful recipe!
Making this now! However, the recipe seems to be missing the step of adding in the shredded chicken. Can’t wait to try this!
Hi Allison, apologies about that, the recipe has now been updated. Thank you and kindly let me know how it turns out.
Gina B. says
We made this for dinner tonight using gluten-free substitutions for the flour and better than bouillon + water for the chicken broth. It was so good! Thank you for these easy and flavorful recipe.
Just wondering if you ever add noodles to your chicken pot pie? There is a similar Amish recipes that adds bow tie or square pasta. Thanks.
Can’t wait to try your recipe!
Hi Gail, I haven't tried that yet but I would happily serve it over some noodles. It does sound delicious cooking it as one pot meal just like mac and cheese. Do let me know how it turns out for you. Thank you