Crustless Chicken Pot Pie

This crustless chicken pot pie is packed with tender chicken and vegetables in a thick, creamy homemade sauce. Everything cooks in one pot on the stovetop, giving you an easy comfort food dinner with the flavor of classic chicken pot pie, without rolling out pastry or turning on the oven.

Why You'll Love This Healthy Crustless Chicken Pot Pie

I love making chicken pot pie recipes this time of year, from different twists like my Cheddar Bay biscuit chicken pot pie to easy versions like this Trader Joe’s chicken pot pie. I was craving one and planned to make a recipe I already had on the blog, but I wanted something a little healthier and lighter without the crust. So I decided to make a crustless chicken pot pie!

It's packed with tons of chicken and vegetables in a creamy sauce that still makes it comforting and satisfying. I used whole milk, chicken broth, and whole wheat flour to create the thick homemade sauce that coats everything, and then add garlic and Italian seasoning to give it a savory flavor.

Everything cooks in the same pot, and once the filling is ready, you can spoon it straight into bowls. It’s a simple way to satisfy that chicken pot pie craving on a busy weeknight when you want a healthy dinner.

Crustless Chicken Pot Pie Ingredients

• 1 tablespoon olive oil 
• 2 lbs chicken breasts, cut into ½-inch cubes 
• ½ cup onion, diced
•  1 tablespoon garlic, minced 
• 2 cups carrots, thinly sliced 
• ¾ cup celery, diced 
• ½ teaspoon salt
• ¼ teaspoon black pepper 
• 2 teaspoon Italian seasoning 
• ⅓ cup whole wheat flour 
• 1½ cups chicken broth 
• 1½ cups whole milk, room temperature 
• 1½ cups peas (canned or frozen)
• 1½ cups corn (canned or frozen)

Ingredient Notes

• Chicken breasts: I use chicken breasts cut into ½-inch cubes so you get bite-sized pieces throughout the filling. Keep the pieces close to the same size so they cook evenly. You can use leftover chicken or a rotisserie chicken to make this recipe more conveinent.
• Peas and corn: I used canned peas and corn since I always have them on hand. Drain them well, then measure the amounts listed in the recipe so you aren’t adding extra liquid to the sauce. Frozen peas and corn also work and can go straight into the pot without thawing. Allow a little extra time for the filling to return to a simmer.
• Carrots: Fresh carrots are my favorite. I like to thinly slice them into rounds and sauté them with the onion and celery.
• Whole wheat flour: I use whole wheat flour to thicken the filling. It adds a mild nutty flavor and gives the sauce a slightly darker color than all-purpose flour. All-purpose flour can also be used in this recipe.
• Whole milk: Whole milk gives the sauce a creamy texture and enough richness to coat the chicken and vegetables. Lower-fat milk will work, but the finished sauce won’t be quite as rich.
• Chicken broth: Low-sodium broth gives you more control over the seasoning, especially when using salted canned vegetables. If you use regular broth, taste the finished filling before adding more salt.

How to Make Crustless Chicken Pot Pie

Step 1: Cook the Chicken

Heat the olive oil in a large skillet or pot over medium-high heat. Add the chicken breasts, cut into ½-inch cubes, and cook for 8–10 minutes, stirring occasionally, until lightly browned and cooked through. The chicken should reach 165°F in the center.

Step 2: Add the Vegetables

Add the diced onion, thinly sliced carrots, and diced celery to the pot with the chicken. Sauté for 8–10 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and sauté for another minute.

Step 3: Add the Seasonings, Flour, and Broth

Season with the salt, black pepper, and Italian seasoning. Sprinkle the whole wheat flour over the chicken and vegetables, then stir until everything is evenly coated.

Gradually pour in the chicken broth, stirring constantly to incorporate the flour and prevent lumps. Cook for 3–5 minutes, until the mixture begins to bubble and thicken.

Step 4: Stir in the Milk, Peas, and Corn

Slowly pour in the room-temperature whole milk, stirring continuously until the sauce is smooth and creamy. Stir in the peas and corn, draining them first if using canned.

Step 5: Simmer and Serve

Simmer for another 5–7 minutes, stirring occasionally, until the vegetables are tender and the filling has thickened to your liking.

Taste and adjust the seasoning as needed (I like adding some crushed red pepper flakes on top), then serve warm in bowls. You can also use the mixture as a filling for a traditional chicken pot pie.

My Tips for the Best Crustless Chicken Pot Pie

• Give the chicken room to brown. Two pounds of chicken can crowd a skillet. If the pieces overlap, cook them in two batches so they brown instead of releasing their juices and steaming.
• Keep the chicken from overcooking. For more control over the texture, you can transfer the cooked chicken to a plate while the vegetables and sauce cook. Return it during the final few minutes of simmering, just long enough to heat through.
• Give the flour a minute before adding broth. Once you’ve coated the chicken and vegetables, cook for about 1 minute over medium heat, stirring constantly. Keep scraping the bottom so the flour doesn’t stick.
• Keep the heat gentle after adding milk. A steady simmer will thicken the sauce. Avoid a hard boil, which can scorch the milk or make the sauce separate, and stir across the bottom and into the corners of the pot.
• Let the filling rest before adjusting the thickness. Give it 3–5 minutes off the heat before serving. It will thicken slightly as it stands; if it becomes too thick, stir in a splash of broth or milk until it’s creamy and spoonable.

Crustless Chicken Pot Pie Variations

• Use rotisserie chicken: Substitute about 4–5 cups of cooked, shredded chicken for the raw chicken breasts. Skip the initial chicken-cooking step and start by sautéing the vegetables. Stir the cooked chicken in during the final simmer and heat the filling through to 165°F.
• Make it with leftover turkey: Use cooked, chopped turkey and follow the rotisserie chicken method above. White meat, dark meat, or a combination will work. It’s an easy way to turn Thanksgiving leftovers into a creamy turkey pot pie dinner.
• Switch up the vegetables: Replace some of the carrots, peas, or corn with an equal amount of mushrooms or chopped green beans. Sauté mushrooms with the onion until their released moisture cooks off. Add fresh green beans with the carrots and cook until tender. Keep the total amount of vegetables roughly the same so there’s enough sauce to coat everything.

Crustless Chicken Pot Pie FAQs

What is crustless chicken pot pie?

Crustless chicken pot pie is chicken pot pie filling served without a pastry crust. This version combines chicken, vegetables, and a thick, creamy sauce in one pot on the stovetop. There’s no baking required.

What can I serve with crustless chicken pot pie?

It’s hearty enough to serve on its own, but a green salad or roasted vegetables make easy sides. For a more filling meal, spoon it over rice or mashed potatoes. You can also serve biscuits, like these Hardee's biscuits, or puff pastry squares alongside it for dipping into the sauce.

Is crustless chicken pot pie healthier than regular chicken pot pie?

Yes, this crustless version is mainly chicken and vegetables. It can be a lighter option because skipping the pastry reduces the calories and fat compared with serving the same filling with a crust. 

How do you thicken chicken pot pie filling?

Let the filling simmer uncovered, stirring frequently, then give it a few minutes off the heat to thicken further. If it’s still too thin, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and stir it into the sauce. Cook at a gentle bubble for about 1 minute before deciding whether it needs more. Avoid sprinkling dry flour directly into the finished sauce, which can create lumps.

Can I make crustless chicken pot pie without cream of chicken soup?

Yes. This recipe doesn’t use condensed soup. Whole wheat flour thickens the chicken broth and milk into a homemade sauce, while onion, garlic, and Italian seasoning add flavor.

Is this crustless chicken pot pie gluten-free?

No. The whole wheat flour contains gluten, even though there’s no pastry crust. A gluten-free version would require a gluten-free flour, along with broth and seasonings verified to be gluten-free.

How do I store leftover crustless chicken pot pie?

Divide leftovers into shallow, airtight containers and refrigerate within 2 hours of cooking. Store for 3–4 days in a refrigerator. Individual portions make it easy to reheat just what you need, but you can also store all your leftovers in one airtight containter.

Can you freeze crustless chicken pot pie?

Yes. Freeze chilled portions in freezer-safe containers for up to 2 months for best quality, then thaw in the refrigerator before reheating. The milk-based sauce may separate after freezing, so stir gently while reheating. It may not be quite as smooth as the freshly made filling.

What’s the best way to reheat crustless chicken pot pie?

Reheat it in a saucepan over medium-low heat, stirring frequently and adding a splash of milk or broth if the sauce is too thick. For a single portion, microwave in a loosely covered bowl in short intervals, stirring between each. Heat the filling to 165°F throughout before serving.

Pot Pie Recipes to Try Next

• French onion chicken pot pie
• KFC chicken pot pie
• Chicken pot pie with cream of chicken soup