Okay, listen up, because I’m about to let you in on my little secret for the ultimate comfort food fix: **crustless chicken pot pie**! Seriously, who needs the hassle of rolling out dough when you can get all that creamy, veggie-packed goodness in a fraction of the time? I’ve been whipping up variations of this for, oh, must be pushing ten years now?. It started out as a desperate attempt to recreate my grandma’s famous pot pie (hers took, like, all day!), but, you know, life’s too short to spend hours in the kitchen. Trust me, after a long day, the last thing I want to do is struggle with pie crust. Plus, and this is HUGE for some folks, it’s naturally gluten-free-ish! Want to make it officially gluten-free? A simple swap of flour, and bingo! It’s healthyish comfort food. It is one of my favorite things to make, and I’m pretty sure it’ll become one of yours too. Promise!

Why You’ll Love This Crustless Chicken Pot Pie

Okay, so why am *I* obsessed with this crustless chicken pot pie? Let me count the ways!

**So. Freaking. Easy:** Seriously, from start to finish, you’re looking at under an hour. That’s a weeknight win!
Comfort in a Bowl: Creamy, savory, and packed with delicious veggies – it’s like a warm hug on a cold day.
Gluten-Free Goodness (Kinda): Ditching the crust automatically makes it a great option, and easy to make 100% gluten-free.
Family Approved: Even my pickiest eater gobbles this up. That’s saying something!

Ingredients for the Best Crustless Chicken Pot Pie

Alright, let’s talk ingredients. Nothing too fancy here, promise! You’ll need:

1 tablespoon olive oil
1 onion, chopped (yellow or white, whatever you got!)
2 carrots, peeled and sliced
2 celery stalks, chopped
1 pound boneless, skinless chicken breasts, cubed
1 teaspoon dried thyme (fresh works too, just use a bit more!)
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth
1 cup frozen peas
1 cup frozen corn
1/2 cup heavy cream (makes it SO creamy!)
2 tablespoons all-purpose flour (or your fave gluten-free blend)

That’s it! Easy peasy, right?

How to Make Crustless Chicken Pot Pie: Step-by-Step Instructions

Okay, buckle up, buttercups! Here’s the lowdown on how to bring this crustless chicken pot pie magic to life. Don’t worry, I’ll walk you through it!

First things first: **Sauté those veggies!** Grab a large pot – Dutch oven if you’ve got one, but anything works, really. Drizzle in that tablespoon of olive oil and let it heat up over medium heat. Toss in your chopped onion, carrots, and celery. We’re looking for them to soften up a bit, about 5 minutes should do the trick. And trust me. Your kitchen will smell amazing.
**Chicken Time!** Add your cubed chicken breasts to the pot, along with the dried thyme, salt, and pepper. Cook until the chicken is nicely browned on all sides. Don’t stress about cooking it all the way through just yet; it’ll finish simmering later. Just get that color in there.
**Broth Bonanza:** Pour in 3 cups of chicken broth. Crank up the heat and bring it to a boil. Once it’s bubbling, dial it back down to a simmer and let it go for about 10 minutes. This is where the chicken gets tender and the flavors start to meld together. Mmm!
**Creamy Dreamy:** Now for the secret weapon: the cream! In a small bowl, whisk together your heavy cream and flour until it’s smooth as silk. This prevents lumps, and nobody wants a lumpy pot pie. Pour that mixture into the pot, stirring constantly until it thickens up. It should coat the back of a spoon – that’s how you know it’s ready. Careful, it can bubble and splatter a bit!
**Veggie Victory:** Stir in your frozen peas and corn. Cook until they’re heated through, usually just a few minutes. Frozen veggies are the BEST shortcut, but feel free to use fresh if you’re feeling fancy. Just cook ’em a bit longer to soften ’em up.
**Serve it Up!** And that’s it! Your amazing, comforting crustless chicken pot pie is ready to be devoured. Serve it hot, maybe with a sprinkle of fresh parsley if you’re feeling extra. Enjoy!

See? Totally doable!

Tips for the Perfect Crustless Chicken Pot Pie

Want to take your crustless chicken pot pie from “good” to “OMG amazing”? Here’s my secret sauce (or, well, tips!):

Thickening it Up: If you like a REALLY thick pot pie, whisk an extra tablespoon of flour into the cream. Remember, the thinner the pot pie, the healthierish it is, haha!
Taste as You Go: Don’t be afraid to adjust the seasoning! A little extra thyme or a pinch of red pepper flakes can really kick things up. I sometimes add a dash of hot sauce. Don’t tell Grandma!
Don’t Overcook: Once the chicken is cooked, and the veggies are heated through, you are home free! Overcooking will make the chicken tough and the veggies mushy.

Trust me; these little tweaks make all the difference!

Variations for Your Crustless Chicken Pot Pie

Okay, so you’ve mastered the basic crustless chicken pot pie? Awesome! Now it’s time to get a little wild and customize it to your heart’s content. Seriously, this recipe is SO forgiving!

Veggie Power: Swap out the peas and corn for other veggies like diced potatoes, green beans, or even broccoli. I love adding mushrooms for an earthier flavor.
Herby Goodness: Experiment with different herbs! Rosemary, sage, or even a little dill can add a whole new dimension.
Cheesy Dreams: Sprinkle some shredded cheddar, Gruyere, or Parmesan cheese on top before serving. Seriously, melty cheese makes everything better! I think it will add +10 to comfort points.

Don’t be afraid to get creative and make it your own! It’s almost impossible to mess up. Almost.

Serving Suggestions for Crustless Chicken Pot Pie

Alright, you’ve got this amazing crustless chicken pot pie ready to go. But what to serve with it? I always love a simple side salad with a light vinaigrette to balance out the richness. And you can never go wrong with some crusty bread for soaking up all that delicious sauce, y’know? Or better yet, some yummy biscuits!

Storage & Reheating Instructions for Your Crustless Chicken Pot Pie

Got leftovers? Lucky you! This crustless chicken pot pie keeps like a champ. Just pop it in an airtight container and store it in the fridge for up to 3-4 days. To reheat, just microwave it until heated through, or warm it up in a pot on the stove over medium heat. You can even freeze it for longer storage (up to a month). Just let it thaw completely before reheating. So easy!

Crustless Chicken Pot Pie FAQs

Got questions about this amazing crustless chicken pot pie? Of course, you do! Don’t worry; I’ve got answers. Here are some of the most common questions I get asked (besides: “Can you make it for me?”)

Can I use different vegetables in my crustless chicken pot pie?

Absolutely! The beauty of this recipe is how flexible it is. Feel free to swap out the peas and corn for whatever veggies your heart desires. Potatoes, green beans, mushrooms – they all work great! Just make sure to adjust the cooking time accordingly. Hearty veggies like potatoes will need a little longer to soften up, while delicate ones like spinach should be added towards the end.

Can I make this chicken pot pie ahead of time?

Yep! You can totally prep this crustless chicken pot pie in advance. Just follow the recipe up to the point where you add the peas and corn. Then, let it cool completely, transfer it to an airtight container, and store it in the fridge for up to 2 days. When you’re ready to serve, simply reheat it on the stove or in the microwave, then stir in the peas and corn until heated through. Easy peasy!

How do I thicken my crustless chicken pot pie if it’s too runny?

No problem! If your pot pie isn’t as thick as you’d like, there are a couple of tricks you can try. You can whisk together a tablespoon of cornstarch (or arrowroot starch for a gluten-free option) with a tablespoon of cold water to make a slurry. Then, stir it into the pot pie and simmer for a few minutes until thickened. Alternatively, you could also mash some of the potatoes (if using) to help thicken the sauce naturally. Boom! Problem Solved.

Nutritional Information for Crustless Chicken Pot Pie

Heads up! This is just a general estimate. The nutrition deets can change a lot depending on the brands and exact amounts you use. It makes it almost impossible to say *exactly*.