Why this recipe works
A one-pot dish that is quick and easy and rich in flavour. I used air fryer chicken breast but rotisserie chicken works well for this recipe too. This recipe is a great way to use up leftover chicken from your Sunday roast. It is comforting and delicious, perfect dinner for any weeknight and the sauce is to die for. Minimal ingredients and prep It is light and healthy. This chicken pot pie with no crust double as soup. My family and I love it with mashed potatoes.
Chicken pot pie ingredients
Shredded chicken breast or rotisserie chicken Frozen mixed vegetable, my mixed veggies contains carrots, green peas, sweetcorn and garden peas Unsalted butter Yellow onions Garlic Mixed herbs All purpose flour Bay leaf and fresh thyme Red pepper flakes Half and half: also known as single cream, substitute with semi-skimmed milk or dairy-free milk of choice Chicken broth Salt and freshly ground black pepper
How to make healthy crustless chicken pot pie
Start by melting the butter over medium heat, add chopped onions and garlic and sauté until soft and fragrant. Add frozen veggies, fresh thyme, and mixed herbs to the sauteed aromatic, stir to combine, and cook for about 3 to 5 minutes. The frozen veg might solidify the sauteed aromatic, don’t fret, simply stir to combine and the heat will thaw out the veggies. Sprinkle flour on the veggies and stir to combine. Add chicken broth, stir to combine, the sauce will begin to thicken as it cooks. Add salt and pepper to taste, red pepper flakes, bay leaves, shredded chicken, and stir to combine. Lastly, add the half and half then give a good stir to combine. Reduce the heat and simmer on medium-low heat for another 8 to 10 minutes. check and adjust seasoning to taste. If the sauce is getting too thick at this point, add water or broth to lighten it. Take it off the heat and serve immediately. Enjoy!
What to serve it with
Honestly, 90% of the time, my family and I enjoy and serve this healthy crustless chicken pot pie over mashed potatoes, for picture reference, it was served over colcannon. It can also be served with Roasted or steamed broccoli Parmentier potatoes or air fryer baked potatoes Homemade garlic bread or soda bread Air fryer roasted potatoes
Storing and reheating
I bet you are imagining this chicken pot pie tasting better the next day. You are right, it does taste better and it is makes a great meal prep too. To store in the fridge: this pot pie will last in the fridge in an airtight container for up to 5 days but I like to keep it at 3 days. To reheat: simply microwave or over the stove top until warm or hot to your liking.
More creamy and comfort food recipes
Creamy beef pasta Baked Feta pasta Creamy mushroom pasta Creamy garlic chicken Quick and easy creamy bacon pasta Creamy Tuscan salmon How do you thicken chicken pot pie filling? There are different ways to thicken chicken pot pies. The common ways are the use of cornflour slurry and plain flour. You can also use potatoes cubed into the sauce. it will thicken the sauce as it cooks. Is chicken pot pie a soup Chicken pot pie can be made into soup, it is basically chicken pot pie without the crust or biscuit. The consistency will be lighter in this case. Can this be made ahead Yes, you can make this recipe ahead of time and store in the fridge for up to 72 hours or longer. It can be frozen into portioned airtight container and stored in the freezer for convenience. Is chicken pot pie keto Yes, it can be made keto with a few substitution. Substitute plain flour for xanthum gum and use keto friendly pasty if you would like it with crust. If you made this super easy pot pie recipe, don’t forget to leave me feedback. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
