Description
All the creamy, comforting flavors of a classic chicken pot pie—without the crust! This Crustless Chicken Pot Pie is a hearty, low-carb twist on a favorite comfort food. Loaded with tender chicken, mixed veggies, and a rich, creamy sauce, it’s perfect for an easy weeknight dinner.
Ingredients
- 2 tablespoons butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup frozen peas
- 1/4 cup all-purpose flour (or almond flour for low-carb)
- 2 cups chicken broth
- 1/2 cup heavy cream or milk
- 2 cups cooked shredded chicken
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Optional: chopped parsley, for garnish
Instructions
Sauté the Veggies:
In a large skillet, melt butter over medium heat. Add onion, garlic, celery, and carrots. Cook until softened, about 5 minutes.
Add Flour:
Stir in flour and cook for 1–2 minutes to form a roux.
Make the Sauce:
Gradually whisk in the chicken broth, then stir in the cream. Let it simmer until thickened—about 5 minutes.
Add Chicken & Peas:
Stir in the shredded chicken, peas, thyme, salt, and pepper. Cook for another 2–3 minutes until heated through.
Serve:
Spoon into bowls and garnish with fresh parsley, if using. Serve on its own or over mashed cauliflower, rice, or biscuits.
Notes
- For a keto version, use almond flour and skip the carrots and peas—swap in lower-carb veggies like mushrooms or spinach.
- Rotisserie chicken works great and saves time.
- This dish stores well in the fridge for up to 4 days.