This crustless chicken pot pie delivers all the creamy, comforting goodness you crave in just 20 minutes, with 32g of protein per serving. I remember my grandmother making traditional pot pie with a flaky crust every Sunday, the pastry taking hours to perfect. Years later, I discovered you could capture that same soul-warming flavor without the fuss – and honestly, my family loves this version even more.
There’s something magical about a dish that feels like a warm hug on a chilly evening. Growing up in the Midwest, pot pie was our go-to comfort food when the first frost hit. My mother would spend all afternoon in the kitchen, rolling out dough and preparing filling. But life got busier when I had my own three children to feed, and I needed shortcuts that didn’t sacrifice flavor. That’s when I started experimenting with this crustless version. The aroma of sage and garlic bubbling away in coconut milk creates the exact cozy atmosphere of those Sunday farm dinners, but without spending my whole day in the kitchen. My grandchildren now request this recipe by name, proving that sometimes the simplified version becomes the new tradition. Time to get our hands floury!
What Makes This Crustless Chicken Pot Pie So Special
After decades of making pot pie in every form imaginable, I know that the crust isn’t what makes this dish memorable – it’s the rich, flavorful filling. This crustless chicken pot pie focuses on what really matters: tender chicken, perfectly seasoned vegetables, and a creamy sauce that brings everything together beautifully. If you love comfort food that’s also nutritious, you might also enjoy this high protein chicken pot pie soup.
The beauty of this recipe lies in its practicality. I’ve made it countless times for weeknight dinners, church potlucks, and even packed it cold in my grandchildren’s lunch boxes. Here’s why it belongs in your regular rotation:
- Ready in just 20 minutes from start to finish, perfect for those evenings when everyone’s hungry and time is short
- Uses leftover chicken brilliantly, whether it’s rotisserie, shredded, or even canned – I’ve tested them all
- Freezer-friendly for make-ahead meals that save your sanity during busy weeks
- Surprisingly delicious served cold, making it a fantastic chicken salad alternative for sandwiches and wraps
- Dairy-free and grain-free options work beautifully without sacrificing that authentic pot pie taste
- Packs 32g of protein per serving to keep everyone satisfied and energized throughout the day
In my experience, removing the crust actually makes this dish more versatile. You can serve it over noodles, scoop it onto crusty bread, or enjoy it straight from the bowl. Plus, there’s no guilt about second helpings when you’re skipping the pastry calories.
Ingredient Spotlight
Understanding your ingredients helps you cook with more confidence. Let me walk you through what makes this crustless chicken pot pie work so beautifully.
Ghee or coconut oil provides the rich, buttery base that traditional pot pie needs, and I always choose ghee when I have it because the flavor is simply superior.
Fresh garlic releases its aromatic magic when sauteed first, creating that foundation of flavor that makes your whole house smell incredible.
Mushrooms add an earthy depth and meaty texture that makes this dish feel substantial, and I prefer button mushrooms for their mild flavor that doesn’t overwhelm.
Frozen mirepoix blend is my secret weapon for quick weeknight cooking – this pre-chopped mixture of carrots, onions, and celery means no prep work and consistent results every time. If your store doesn’t carry mirepoix (it’s sometimes regional), look for mixed soup vegetables or frozen vegetable medley.
Frozen peas bring a pop of color and subtle sweetness that balances the savory richness of the sauce.
Cooked chicken is wonderfully flexible – I’ve used everything from leftover roast chicken to rotisserie to canned, and each version turns out delicious. For ideas on preparing chicken, check out this melt in your mouth chicken breast recipe.
Tapioca flour acts as our grain-free thickener and creates that perfect, creamy consistency without any grainy texture.
Chicken broth builds the savory backbone of the sauce, and I recommend using good-quality broth for the best flavor.
Full-fat coconut milk keeps this recipe dairy-free while delivering the rich, creamy texture you expect from traditional pot pie. Make sure to shake the can well before opening to recombine the cream and liquid layers.
Italian seasoning and sage work together to create that classic pot pie flavor profile that reminds me of my grandmother’s farm kitchen every single time.
How to Make Crustless Chicken Pot Pie
Making this dish is straightforward, but through years of testing I’ve learned a few tricks that ensure perfect results every time.
Step 1. I always start by prepping my garlic and mushrooms first – mince 4 cloves of garlic (about 1 tablespoon) and dice 2 cups of mushrooms into roughly 1/2-inch pieces. Then gather all remaining ingredients on the counter so everything is ready when you need it.
Step 2. Heat your large 12-inch skillet over medium heat and add the ghee. Test if the pan is ready by adding a tiny drop of water – it should sizzle immediately. Once the ghee melts completely, add the minced garlic and diced mushrooms, then cook for 2-3 minutes while stirring occasionally to prevent burning.
Step 3. Betty’s tip: Add the frozen mirepoix, peas, and cooked chicken all at once, then stir and cook for 5-6 minutes until the frozen vegetables thaw completely and begin to soften.
Step 4. While the vegetables are cooking, measure out your chicken broth in a separate container and whisk in the tapioca flour until completely smooth with no lumps remaining.
Step 5. After the veggies have cooked for their full 5-6 minutes, pour the chicken stock mixture into the pan and use your spoon to scrape the bottom thoroughly – those browned bits stuck to the pan add tons of flavor.
Step 6. Add the coconut milk and stir everything together well, making sure the liquid is evenly distributed throughout the pan.
Step 7. What I’ve discovered is that seasoning at this stage – with salt, pepper, Italian seasoning, and sage – allows the flavors to meld perfectly as the sauce thickens.
Step 8. Turn the heat down to low and let everything simmer gently for 4-5 minutes until the mixture reaches a thick consistency – it should coat the back of your spoon so when you drag your finger through the sauce, it leaves a clear line.
Step 9. Remove from heat and serve immediately while it’s piping hot, or let it cool for meal prep – this crustless chicken pot pie is delicious either way.
Keeping This Crustless Chicken Pot Pie Fresh
One of my favorite things about this recipe is how well it stores, making it perfect for batch cooking and busy week planning.
Refrigerator storage: I typically store leftovers in airtight containers for up to 5 days in the refrigerator when kept at 40°F or below. The flavors actually blend beautifully overnight, and many times I think it tastes even better the next day. The texture holds up remarkably well – none of that separation or graininess you sometimes get with cream-based dishes. I use glass containers with tight-fitting lids to keep everything fresh.
Freezing: Betty’s freezing method works wonderfully for this recipe. Let the pot pie cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It keeps beautifully for up to 3 months frozen. I like to freeze individual portions so I can grab just what I need for quick lunches. Write the date on each container – trust me, it’s easy to lose track.
Reheating: For the best texture, I reheat this on the stovetop over medium-low heat, stirring occasionally and adding a splash of chicken broth or coconut milk if it seems too thick. Microwave reheating works fine too – use 50% power and stir every minute to heat evenly. If reheating from frozen, thaw overnight in the refrigerator first for best results. One of my grandchildren actually prefers eating this cold, straight from the fridge, using it like chicken salad on crackers.
Perfect Partners for Crustless Chicken Pot Pie
This hearty dish pairs beautifully with lighter sides that complement its rich, creamy nature.
- Simple green salad with vinaigrette cuts through the richness perfectly, and I love adding some thinly sliced red onion and cherry tomatoes for color and crunch.
- Crusty artisan bread or dinner rolls are ideal for soaking up every last bit of that delicious sauce – my family fights over who gets to mop up the bowl.
- Creamy scalloped potatoes make a wonderful side dish when you want something extra comforting, especially during the colder months.
- Steamed green beans with lemon offer a bright, fresh contrast, and the citrus note really makes the sage in the pot pie shine.
- Buttered egg noodles turn this into an even heartier meal when you want something extra filling, especially good for cold winter evenings.
- Cranberry sauce might sound unusual, but that sweet-tart element works wonderfully with the savory filling – it reminds me of Thanksgiving flavors in the best way.
Consider the season when choosing your sides. In autumn and winter, I lean toward roasted root vegetables and warm rolls. During spring and summer, crisp salads and fresh vegetables keep the meal feeling lighter despite the rich main dish. For more comforting soup options, try this easy vegetable soup recipe alongside your pot pie, or turn your leftovers into chicken pot pie soup for another meal.
FAQs
Absolutely. I recommend using 2 cups of diced fresh onion, carrots, and celery in equal parts. Just add a few extra minutes to your cooking time since fresh vegetables take a bit longer to soften than frozen.
Cornstarch works beautifully as a 1:1 substitute, and I’ve also had success with rice flour. Through trial and error, I learned that regular all-purpose flour can work in a pinch, but use 3 tablespoons instead of 2 for the right consistency.
Yes, this is actually an excellent make-ahead recipe. Betty’s solution is to prepare it completely, let it cool, then refrigerate for up to 3 days before serving. Reheat gently on the stovetop, adding a splash of broth if needed.
20-Minute Crustless Chicken Pot Pie
Ingredients
Equipment
Method
- Mince 4 cloves of garlic (about 1 tablespoon) and dice 2 cups of mushrooms into roughly 1/2-inch pieces. Gather all remaining ingredients and have them ready on the counter for easy cooking.
- Add frozen mirepoix blend, frozen peas, and cooked chicken to the skillet. Stir well and cook for 5-6 minutes until the frozen vegetables thaw completely and begin to soften.
- In a separate container, measure out the chicken broth and whisk in the tapioca flour until completely smooth with no lumps remaining.
- Add coconut milk and stir well to combine everything evenly throughout the pan.
- Season with salt, pepper, Italian seasoning, and sage. Stir well to distribute spices throughout the mixture.
- Turn heat down to low and simmer for 4-5 minutes until mixture reaches a thick consistency – it should coat the back of your spoon so when you drag your finger through the sauce, it leaves a clear line.
- Remove from heat and serve immediately while piping hot, or let cool completely for meal prep storage.
