Name: Crustless Chicken Pot Pie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 – 2 tbsp butter; 1 small yellow onion (chopped); 2 large carrots (sliced into coins); 2 large celery sticks (sliced (about ½ cup)); 3 large garlic cloves (minced); ⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed); 4 cups low-sodium chicken stock; 1 cup milk (I used skim; 2% and whole work too); 1 ½ cups sweet potatoes (1 medium) or Yukon potatoes (~1 lb) (cut into small bite-sized cubes); 1 tsp salt (plus more to taste); ½ tsp ground black pepper (plus more to taste); 1 – 2 tbsp fresh thyme (or 1 tsp dried thyme); 3 – 4 cups cooked shredded chicken (I love using rotisserie chicken); 1 cup frozen peas; ¼ cup fresh parsley (finely chopped); 2 – 4 cups baby spinach (chopped (optional))

Crustless Chicken Pot Pie

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Craving comfort food without the fuss of a traditional pie crust? This Crustless Chicken Pot Pie is your answer! Ready in just 30 minutes, this hearty soup combines tender rotisserie chicken, sweet potatoes, and a medley of vegetables, all simmered together in a creamy broth. Perfect for busy weeknights or family gatherings, it’s not only delicious but also packed with protein and nutrients, ensuring everyone leaves the table satisfied. With its cozy flavors and easy preparation, this dish brings warmth to your kitchen without the hassle. Serve it alongside homemade biscuits or garlic bread for an unforgettable meal that everyone will love.

Author: Anita
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Dinner
Method: Simmering
Cuisine: American

Ingredients

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1 – 2 tbsp butter
1 small yellow onion (chopped)
2 large carrots (sliced into coins)
2 large celery sticks (sliced (about ½ cup))
3 large garlic cloves (minced)
⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed)
4 cups low-sodium chicken stock
1 cup milk (I used skim; 2% and whole work too)
1 ½ cups sweet potatoes (1 medium) or Yukon potatoes (~1 lb) (cut into small bite-sized cubes)
1 tsp salt (plus more to taste)
½ tsp ground black pepper (plus more to taste)
1 – 2 tbsp fresh thyme (or 1 tsp dried thyme)
3 – 4 cups cooked shredded chicken (I love using rotisserie chicken)
1 cup frozen peas
¼ cup fresh parsley (finely chopped)
2 – 4 cups baby spinach (chopped (optional))

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Instructions

In a large pot, melt butter over medium-low heat. Add chopped onion, carrots, and celery; cook until softened (6-8 minutes). Stir in minced garlic for the last 30 seconds.
Mix in flour until vegetables are coated; cook for 1 minute.
Pour in chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Bring to a boil then reduce heat; simmer for 15-20 minutes until sweet potatoes are fork-tender.
Stir in shredded chicken, frozen peas, parsley, and optional spinach; simmer for another 5 minutes.
Taste and adjust seasoning before serving.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6g
Sodium: 650mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 22g
Cholesterol: 65mg

Find it online: https://firstfoodie.com/crustless-chicken-pot-pie/