High Protein Crustless Chicken Pot Pie

The aroma of a warm, comforting chicken pot pie fills the kitchen, evoking memories of family gatherings and cozy evenings. This High Protein Crustless Chicken Pot Pie offers all the rich flavors of the classic dish without the hassle of a crust. In just under an hour, you have a hearty meal that’s perfect for busy weeknights or meal prep.

This recipe is ideal for anyone looking for a nutritious, satisfying dish that’s easy to whip up. It’s perfect for family dinners, potlucks, or just any night when you crave something delicious and warm. You can prepare this dish ahead of time and store leftovers for a quick meal throughout the week.

Why You’ll Love This Recipe

• It’s packed with protein from shredded chicken, making it a filling option.
• The creamy texture pairs perfectly with the tender veggies.
• Quick to prepare and bake, perfect for hectic nights.
• It’s a healthy twist on the traditional pot pie with no crust.

What You’ll Need

Gather the following ingredients for a delicious dish:

For the Filling

• 2 cups cooked chicken, shredded
• 1 cup mixed vegetables (carrots, peas, corn)
• 1 cup chicken broth
• 1 cup milk or cream
• 1/4 cup flour (or alternative thickener)

For Seasoning

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste

For Cooking

• 1 tablespoon olive oil

Use almond flour for gluten-free option.

Substitutions & Swaps

• Chicken broth can be replaced with vegetable broth.
• Cream can be swapped with low-fat milk.
• Mixed vegetables can include your favorites.
• Flour can be substituted with cornstarch for thickening.

How to Make It

Creating this dish is simple and rewarding.

1. Preheat

Preheat the oven to 375°F (190°C).

2. Sauté

Heat olive oil in a large skillet over medium heat. Add mixed vegetables and sauté until tender, about 5-7 minutes.

3. Whisk

Whisk together the flour, chicken broth, and milk in a bowl until smooth.

4. Combine

Add the shredded chicken and sautéed vegetables to the skillet. Pour the flour mixture over the chicken and veggies, stirring to combine.

5. Season

Season the mixture with garlic powder, onion powder, thyme, parsley, salt, and pepper to taste.

6. Pour

Pour the mixture into a greased baking dish and spread it evenly.

7. Bake

Bake for 30-40 minutes or until the mixture is bubbly and slightly golden on top.

8. Cool

Let cool for a few minutes before serving.

How to Store It

Fridge: Keep for up to 3 days in an airtight container.
Freezer: Yes, it freezes well for up to 3 months.
Reheat: Microwave for 2-3 minutes, or until hot.

Tips for Best Results

• Ensure the chicken is shredded finely for even mixing.
• Sauté veggies until they’re just tender to maintain some crunch.
• Let the pot pie cool slightly before serving for the best texture.
• Adjust seasoning according to your taste preferences.

Serving Suggestions

• Serve alongside a fresh green salad for added texture.
• Pair with crusty bread for a fuller meal.
• This dish is great for family gatherings or potluck dinners.