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 (use plant-based milk for dairy-free option); 1 ½ cups sweet potatoes (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 (rotisserie chicken works best); 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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Crustless Chicken Pot Pie is the ultimate cozy dish that transforms the beloved pot pie into a comforting soup. Ready in under 30 minutes, this hearty one-pot meal features tender chunks of rotisserie chicken, nutritious sweet potatoes, and a medley of vegetables, all simmered together in a creamy broth. Perfect for busy weeknights or family gatherings, this recipe is not only quick to prepare but also customizable to suit your taste preferences. Serve it with warm biscuits or garlic bread for a satisfying dinner that everyone will love.

Author: Julia
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 6
Category: Main
Method: Cooking
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 (use plant-based milk for dairy-free option)
1 ½ cups sweet potatoes (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 (rotisserie chicken works best)
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; sauté until soft (6–8 minutes). Stir in minced garlic.
Sprinkle flour over the vegetables and mix well; cook for an additional minute.
Pour in chicken stock and milk; add sweet potatoes, salt, pepper, and thyme. Stir to combine and bring to a boil. Reduce heat and simmer for 15–20 minutes until sweet potatoes are fork-tender.
Stir in shredded chicken and frozen peas; simmer for another 5 minutes.
Taste and adjust seasoning as needed before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 6g
Sodium: 720mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 5g
Protein: 20g
Cholesterol: 65mg

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