Savory Chicken Pot Pie without the Crust
Enjoy all the comforting flavors of a traditional chicken pot pie without the hassle of crust. This hearty, crustless version features tender chicken, colorful vegetables, and a creamy herb-infused sauce baked to perfection. It’s a satisfying dish that brings warmth to your dinner table, proving that comfort food can be simple, healthy, and delicious.
ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas, fresh or frozen
- 1 cup potatoes, diced
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Fresh parsley, for garnish
steps
- 1.
Preheat your oven to 375°F (190°C).
- 2.
In a large oven-safe skillet, heat olive oil over medium heat.
- 3.
Sauté onions and garlic until translucent, about 3-4 minutes.
- 4.
Add carrots, peas, and potatoes; cook for another 5-7 minutes until tender.
- 5.
Stir in the shredded chicken and cook for 2 more minutes.
- 6.
Sprinkle the flour over the mixture, stirring well to combine.
- 7.
Gradually pour in the chicken broth and heavy cream, stirring continuously.
- 8.
Add thyme, rosemary, salt, and pepper; cook until the sauce thickens, about 5 minutes.
- 9.
Remove from heat and smooth the top with a spatula.
- 10.
Bake in the preheated oven for 25-30 minutes, until golden and bubbly.
- 11.
Garnish with fresh parsley before serving.
