This crustless chicken pot pie is creamy, comforting, and quick to make. It has all the warm flavors of a classic pot pie without the fuss of rolling pastry. The filling bakes into a golden, set casserole with tender shredded chicken, soft vegetables, and a cheesy, savory custard. It smells like home and feels cozy on the first bite.
You might also like a small, crispy chicken snack for parties like Parmesan Cloud Chicken Bombs.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 282 kcal
- Protein: 32 g
- Carbohydrates: 11 g
- Fat: 13 g
- Fiber: 2 g
- Sugar: 3.5 g
- Sodium: 450 mg
Why Make This Crustless Chicken Pot Pie
This crustless version saves time and cuts carbs while keeping the creamy, nostalgic flavor of pot pie. It is an easy weeknight meal that fills the house with a warm, savory aroma. The texture is creamy and slightly firm from the eggs, with soft vegetables and tender chicken. It reheats well and makes great leftovers for lunch. If you want comfort food that is quick and forgiving, this is a solid choice.
How to Make Crustless Chicken Pot Pie
You will mix cooked chicken, frozen vegetables, milk, broth, eggs, cheese, and seasonings into a creamy base and bake it until set and golden. The dish should jiggle slightly in the center when done but not be wet. Let it rest so it slices cleanly. Small changes—like using different cheese or adding herbs—can shift the flavor without extra work.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 cup milk
- 1 cup chicken broth
- 2 eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish well with butter or nonstick spray. Thaw the frozen vegetables just enough to separate them if they are frozen together. Shred the chicken if needed so the pieces are bite-sized.
Step 2: Mixing
In a large bowl, combine the shredded chicken, frozen mixed vegetables, milk, chicken broth, eggs, shredded cheddar cheese, all-purpose flour, garlic powder, onion powder, and salt and pepper. Stir until the flour is fully incorporated and the mixture is smooth and evenly mixed. The mixture should be pourable but slightly thick.
Step 3: Cooking
Pour the mixture into the prepared pie dish and smooth the top. Place the dish in the preheated oven and bake for 35–40 minutes. Bake until the edges are golden and a knife inserted in the center comes out clean. The top will look set and slightly puffed.
Step 4: Finishing
Allow the pot pie to cool for 10 minutes before slicing. Cooling helps it firm up and makes serving easier. Garnish with chopped parsley or a sprinkle of extra cheese if you like. Serve warm and enjoy the creamy texture and comforting flavors.
How to Serve Crustless Chicken Pot Pie
Serve slices hot from the oven with a crisp green salad or steamed greens for a full meal. For a dinner party, place small slices on warm plates and garnish with parsley or thyme. It pairs well with crusty bread or a simple slaw. The texture is creamy and smooth with tender vegetable bites. Offer hot sauce or mustard on the side for guests who like a little bite.
How to Store Crustless Chicken Pot Pie
- Refrigerator: Store in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven until warm, about 10–15 minutes, to keep texture.
- Freezer: Wrap tightly with plastic wrap and aluminum foil or place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven at 350°F until heated through.
- Reheating tip: Reheat covered for the first part of warming, then uncover for the last 5 minutes to refresh the top.
Expert Tips for Perfect Crustless Chicken Pot Pie
- Use cooked chicken that is not too dry. Rotisserie chicken or leftover roasted chicken works well.
- If your frozen vegetables are watery when thawed, pat them dry to avoid a runny filling.
- Whisk the eggs and milk thoroughly before adding the dry ingredients to ensure even texture.
- Let the dish rest after baking. It continues to set as it cools and slices cleaner.
- For richer flavor, swap half the milk for half-and-half or add 1/4 cup sour cream.
- If you want a thicker filling, use 3 tablespoons of flour instead of 1/4 cup, or simmer the milk and broth with flour on the stove until thickened before adding the remaining ingredients.
- Taste and season before baking. A little extra salt or pepper can lift the dish.
- Add fresh herbs like thyme or rosemary for a brighter aroma.
Delicious Variations
- Mushroom & Thyme: Sauté 1 cup sliced mushrooms until golden and add 1 teaspoon fresh thyme for earthier flavor.
- Broccoli-Cheddar: Replace mixed vegetables with 1 cup chopped broccoli and use extra sharp cheddar for a classic twist.
- Creamy Herb: Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon dried tarragon for a herbal note.
- Spicy Buffalo: Mix in 2 tablespoons hot sauce and swap half the cheddar for blue cheese crumbles for a spicy finish.
- Low-Fat Version: Use low-fat milk and 2% cheddar and reduce cheese to 1/3 cup to cut calories.
Frequently Asked Questions
Q: Can I use fresh vegetables instead of frozen?
A: Yes. Chop vegetables to similar sizes and sauté briefly until just tender before mixing. Fresh vegetables may release less water and give a firmer texture.
Q: Do I have to pre-cook the chicken?
A: Yes. Use cooked, shredded chicken—rotisserie, poached, or leftover roasted chicken work best. Raw chicken will not cook properly in this custard-style bake.
Q: Can I make this gluten-free?
A: Yes. Substitute the all-purpose flour with a 1:1 gluten-free flour blend or use cornstarch (mix 2 tablespoons cornstarch with a little cold liquid first). Texture may vary slightly.
Q: How can I prevent a watery pie?
A: Pat thawed frozen vegetables dry. Use a little less broth or slightly more flour. Let the pie rest after baking so excess moisture redistributes and the filling firms.
Q: Can I double the recipe?
A: Yes. Use a larger baking dish and increase the bake time slightly. Check center for doneness with a knife. You can also bake in two pans for even cooking.
Q: Is this dish freezer-friendly?
A: Yes. Fully cooled, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven until hot.
Q: Can I add gravy or a boxed cream soup?
A: You can, but it may make the filling heavier. If using condensed soup, reduce the milk slightly to prevent the mixture from becoming too wet.
Conclusion
This crustless chicken pot pie gives you the creamy, savory comfort of a classic pot pie without the pastry work. It bakes into a warm, fragrant dish with tender chicken, soft veggies, and a mild cheesy finish. For a lighter take and more ideas, see this helpful guide: Healthy Crustless Chicken Pot Pie Recipe – The Dinner Bite. Give it a try—you’ll find it simple, satisfying, and easy to adapt to your tastes. Enjoy!
Print
Crustless Chicken Pot Pie
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A creamy, comforting crustless chicken pot pie filled with tender chicken, soft vegetables, and a cheesy custard.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 cup milk
- 1 cup chicken broth
- 2 eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish.
- Thaw the frozen vegetables just enough to separate them, and shred the chicken into bite-sized pieces.
- In a large bowl, combine the shredded chicken, frozen vegetables, milk, chicken broth, eggs, cheddar cheese, flour, garlic powder, onion powder, salt, and pepper. Mix until smooth and evenly combined.
- Pour the mixture into the prepared pie dish and smooth the top.
- Bake for 35–40 minutes until the edges are golden and a knife inserted in the center comes out clean.
- Let the pot pie cool for 10 minutes before slicing. Serve warm with optional garnishes.
Notes
For a richer flavor, consider using half-and-half instead of milk or adding sour cream. This dish can be easily adapted with different vegetables or cheeses.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 282
- Sugar: 3.5g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
