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Deconstructed Chicken Pot Pie (Crustless & Easy) Recipe

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4 from 59 reviews

A comforting and easy Deconstructed Chicken Pot Pie that skips the crust but keeps all the creamy, savory flavors. This crustless recipe features tender chicken, fresh vegetables, and herbs simmered in a rich sauce, perfect for a quick weeknight meal served alongside puff pastry, biscuits, or cornbread.

Ingredients

Chicken Mixture

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 1/3 cup all-purpose flour
  • 1/2 tsp garlic powder
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 4 cups rotisserie chicken, shredded or diced into bite-sized pieces
  • 1 cup frozen peas
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)

To Serve

  • Puff pastry, biscuits, toasted bread, or cornbread

Instructions

  1. Prepare Chicken: Shred or dice your cooked chicken into bite-sized pieces and set aside for later use.
  2. Sauté Vegetables and Herbs: In a large pan or Dutch oven, melt the butter over medium heat. Add diced onions, carrots, and celery along with fresh rosemary and thyme. Stir occasionally and cook for about 5 to 7 minutes until vegetables soften.
  3. Add Flour and Garlic Powder: Sprinkle the all-purpose flour and garlic powder over the softened vegetables. Stir well to evenly coat and cook for 1 to 2 minutes to allow the flour to absorb the butter, forming a roux base.
  4. Add Chicken Broth: Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming, creating a smooth sauce.
  5. Simmer and Thicken: Reduce the heat to low and cover the pot. Let the mixture simmer for 10 minutes, stirring occasionally, until thickened. Then add the heavy cream and stir to combine.
  6. Incorporate Chicken and Peas: Add the shredded chicken and frozen peas to the sauce. Cook for an additional 5 minutes, taking care not to overcook so the peas retain their bright green color and tenderness.
  7. Season and Serve: Season with salt and pepper to taste. Spoon the warm chicken mixture into bowls, garnish with chopped fresh parsley if desired, and serve alongside puff pastry, biscuits, toasted bread, or cornbread.

Notes

  • You can use leftover cooked chicken or rotisserie chicken for convenience.
  • To keep the peas vibrant, add them towards the end and avoid overcooking.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Serve with your choice of biscuits, puff pastry, toasted bread, or cornbread for added texture and flavor.
  • Fresh herbs can be adjusted to your taste or replaced with dried herbs if fresh are not available.

Find it online: https://recipethrive.com/deconstructed-chicken-pot-pie-crustless-and-easy-recipe/