High Protein Crustless Chicken Pot Pie

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.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 4 servings

Course: Main Course

Ingredients Equipment Method Notes

Ingredients

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

Equipment

Large Oven-Safe Skillet or Dutch Oven
Baking dish (if not using oven-safe skillet)

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

Notes

This recipe stores beautifully and is perfect for meal prep. Reheat on stovetop, microwave, or in the oven.