Go Back
–+ servings

Crustless Chicken Pot Pie

A comforting and hearty dish featuring tender chicken and vegetables in a creamy sauce, all baked to perfection without a crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Vegetables
  • 2 cups cooked chicken shredded or diced
  • 1 cup carrots diced
  • 1 cup peas frozen or fresh
  • 1 cup celery diced
  • 1 cup onion diced
Sauce
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup flour for thickening
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme dried
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Topping
  • 4 large eggs beaten
  • 1 cup milk
  • 1 cup shredded cheese cheddar or your choice
  • 1 cup cornmeal

Method
 

Prepare the Filling
  1. In a skillet over medium heat, sauté the onion, carrots, and celery until softened, about 5 minutes.
  2. Add the peas and cooked chicken to the skillet, stirring to combine.
  3. In a separate bowl, whisk together the chicken broth, heavy cream, flour, garlic powder, thyme, salt, and pepper until smooth.
  4. Pour the sauce over the chicken and vegetable mixture, stirring until well coated.
Assemble the Pie
  1. Preheat the oven to 350°F (175°C).
  2. Transfer the chicken and vegetable mixture into a greased 9-inch pie dish.
  3. In a bowl, mix together the beaten eggs, milk, shredded cheese, and cornmeal until well combined.
  4. Pour the egg mixture over the chicken filling in the pie dish.
Bake
  1. Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and set.
  2. Let cool for 5 minutes before slicing and serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 12gFiber: 3gSugar: 3g

Notes

Feel free to customize the vegetables based on your preference or what you have on hand.

Tried this recipe?

Let us know how it was!