High Protein Crustless Chicken Pot Pie is a remarkably satisfying and protein-packed take on a comforting classic, offering a wholesome meal that’s both delicious and incredibly practical for busy weeknights. This recipe is designed to deliver all the beloved flavors of a traditional chicken pot pie without the fuss of a pastry crust, making it a healthier and quicker option. It’s perfect for anyone looking to boost their protein intake while enjoying a hearty, home-cooked dish.
Key Ingredients for High Protein Crustless Chicken Pot Pie
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 cup chopped yellow onion (about 1 medium)
- 2 cups chopped mixed vegetables (such as carrots, celery, peas, corn, and green beans), fresh or frozen
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free flour blend)
- 2 cups low-sodium chicken broth
- 1/2 cup unsweetened almond milk (or any milk of choice)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1/2 cup grated Parmesan cheese (optional, for topping)
- Fresh parsley, chopped (for garnish, optional)
How to Make High Protein Crustless Chicken Pot Pie
This High Protein Crustless Chicken Pot Pie is designed for ultimate ease without sacrificing that beloved, creamy, and savory chicken pot pie experience. You’ll be amazed at how quickly this flavorful dish comes together, offering a satisfying meal in under an hour from start to finish. Its simplicity, rich texture, and protein-forward nature make it a go-to for a healthy and fulfilling dinner.
Step-by-Step Instructions
- Cook the Chicken: Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the cubed chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Aromatics and Vegetables: Add the chopped onion to the same skillet. Cook over medium heat, stirring, until softened and translucent, about 5 minutes. Add the mixed vegetables (if using fresh) and cook for another 3-5 minutes until they begin to soften. If using frozen vegetables, you can add them in step 4. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Create the Creamy Sauce Base: Sprinkle the flour over the vegetables in the skillet. Stir well and cook for 1-2 minutes, allowing the flour to cook out its raw taste. Gradually whisk in the chicken broth, a little at a time, ensuring no lumps form. Bring the mixture to a simmer, stirring constantly, until it begins to thicken.
- Add Moisture and Seasonings: Pour in the unsweetened almond milk and stir to combine. Add the dried thyme and rosemary. Season generously with salt and freshly ground black pepper to taste. If you are using frozen mixed vegetables that were not added previously, stir them in now.
- Combine and Simmer: Return the cooked chicken to the skillet. Stir everything together to coat the chicken and vegetables in the sauce. Let the mixture simmer gently for about 5-10 minutes, allowing the flavors to meld and the vegetables to cook through to your desired tenderness. Ensure the sauce has thickened nicely.
- Bake to Perfection (Optional but Recommended for a Deeper Flavor): Preheat your oven to 375°F (190°C). If you’re not using an oven-safe skillet, transfer the mixture to a greased baking dish. Scatter the grated Parmesan cheese over the top, if using. Bake for 15-20 minutes, or until the sauce is bubbly and the topping is lightly golden brown. If you prefer not to bake, you can serve directly from the stovetop after the sauce has thickened in step 5.
- Garnish and Serve: Let the High Protein Crustless Chicken Pot Pie cool for a few minutes before serving. Garnish with fresh chopped parsley, if desired. Serve hot and enjoy this comforting, protein-rich meal!
Why You’ll Love This High Protein Crustless Chicken Pot Pie
You’ll adore this High Protein Crustless Chicken Pot Pie for its incredibly comforting and hearty texture, packed with tender chicken and wholesome vegetables enveloped in a lusciously creamy sauce. It’s a fantastic way to enjoy the classic flavors you crave without the extra calories and carbs from a traditional pie crust, making it a guilt-free indulgence. The optional cheesy topping adds a delightful savory finish that truly elevates every bite, making it a standout dish that’s both satisfying and surprisingly healthy. In comparison to a traditional chicken pot pie, this version dramatically cuts down on preparation time and offers a focused boost of protein, making it ideal for a busy lifestyle.
Making this meal at home is not only cost-effective, saving you money compared to dining out or buying pre-made meals, but it also allows you to control every ingredient for maximum freshness and flavor. Imagine the delightful aroma filling your kitchen as the creamy, savory filling bubbles away – it’s pure comfort in a bowl! This recipe is a testament to how delicious healthy eating can be, offering a delightful balance of flavor and nutrition that will leave you feeling nourished and content. Don’t wait to experience the cozy warmth and satisfying goodness of this incredible High Protein Crustless Chicken Pot Pie; give it a try this week!
Storing and Reheating Tips
This High Protein Crustless Chicken Pot Pie stores beautifully, making it perfect for meal prep. Once cooled completely, store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual portions in freezer-safe containers for up to 2-3 months.
To reheat, gently warm individual portions on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat in the microwave, covered, at 50% power in 30-second intervals until warm. If reheating a larger batch, transfer it to an oven-safe dish and bake at 350°F (175°C) for about 20-30 minutes, or until heated through. If the sauce seems too thick after refrigeration or freezing, you can add a splash of chicken broth or milk while reheating to reach your desired consistency.
Final Thoughts
This High Protein Crustless Chicken Pot Pie is a true testament to how comforting classics can be reimagined to be both healthier and more accessible. It delivers all the beloved savory flavors and satisfying textures you expect, making it a star weeknight dinner. Gather your ingredients and give this delightful recipe a try at home – you won’t be disappointed by its delicious simplicity and nourishing goodness!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
High Protein Crustless Chicken Pot Pie
Ingredients
Equipment
Method
- Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the cubed chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts or thighs, salt
- Add the chopped onion to the same skillet. Cook over medium heat, stirring, until softened and translucent, about 5 minutes. Add the mixed vegetables (if using fresh) and cook for another 3-5 minutes until they begin to soften. If using frozen vegetables, you can add them in step 4. Stir in the minced garlic and cook for 1 minute more until fragrant.1 cup chopped yellow onion, 2 cups chopped mixed vegetables, 2 cloves garlic
- Sprinkle the flour over the vegetables in the skillet. Stir well and cook for 1-2 minutes, allowing the flour to cook out its raw taste. Gradually whisk in the chicken broth, a little at a time, ensuring no lumps form. Bring the mixture to a simmer, stirring constantly, until it begins to thicken.1/4 cup all-purpose flour, 2 cups low-sodium chicken broth
- Pour in the unsweetened almond milk and stir to combine. Add the dried thyme and rosemary. Season generously with salt and freshly ground black pepper to taste. If you are using frozen mixed vegetables that were not added previously, stir them in now.1/2 cup unsweetened almond milk, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, salt, 2 cups chopped mixed vegetables
- Return the cooked chicken to the skillet. Stir everything together to coat the chicken and vegetables in the sauce. Let the mixture simmer gently for about 5-10 minutes, allowing the flavors to meld and the vegetables to cook through to your desired tenderness. Ensure the sauce has thickened nicely.1 pound boneless, skinless chicken breasts or thighs
- Preheat your oven to 375°F (190°C). If you’re not using an oven-safe skillet, transfer the mixture to a greased baking dish. Scatter the grated Parmesan cheese over the top, if using. Bake for 15-20 minutes, or until the sauce is bubbly and the topping is lightly golden brown. If you prefer not to bake, you can serve directly from the stovetop after the sauce has thickened in step 5.1/2 cup grated Parmesan cheese
- Let the High Protein Crustless Chicken Pot Pie cool for a few minutes before serving. Garnish with fresh chopped parsley, if desired. Serve hot and enjoy this comforting, protein-rich meal!fresh parsley