Crustless chicken pot pie
Crustless chicken pot pie is for people who love the inside of chicken pot pie, but absolutely cannot be bothered to use a crust. Either you don’t want to buy pie crust and roll it out, you don’t want to make crust from scratch, or it was omitted from your grocery order and you have all the ingredients to make chicken pot pie, except the crust! I’m definitely speaking from experience here! I feel like I have a good relationship going with my grocery shopper, but how were they to know that all of the ingredients for chicken pot pie in my cart should be put back once you realized store-bought pie crust was out of stock? I don’t blame them one bit, because I still made a yummy dinner! Serving this crustless chicken pot pie over buttery toast was the best decision! My kids thought it was fun to dunk the toast, and since they both love bread, it helped them eat more of their dinner. This is a fun way to stretch my chicken pot pie for two into a meal for my family of 4.
Crustless Chicken Pot Pie Ingredients
butter chicken tenders onion carrot frozen peas: You need ¼ cup frozen, OR, you can absolutely use ¾ cup of frozen mixed vegetables instead of carrot, peas, and corn individually. You might have some leftover from my shepherds pie for two. frozen corn dried thyme leaves flour heavy cream milk salt pepper 2 slices thick bread: I like thick Texas toast smeared with butter and placed in the toaster oven until fragrant for this recipe. Use your favorite bread, and be generous with the butter! You need to make my strawberry cheesecake toast for dessert with the leftover bread!
How to make Chicken Pot Pie Filling
I promise your whole family will loves this recipe! It uses ½ a pound of chicken tenders to serve 2-3 people, but you can double the recipe to make it serve more people and use a whole pound of chicken tenders.
Can you make this crustless chicken pot pie ahead of time?
Since my family loves this recipe, I have made the entire filling and stored it in the fridge for up to 2 days before serving. The night you serve it, make the toast, warm the filling through, and serve. You might have to thin the filling with a splash of milk.
Is this recipe gluten free since it doesn’t have a crust?
Unfortunately, the filling relies on flour for thickening. However, you can substitute it to make it truly gluten free a few ways. You can dissolve cornstarch in the COLD milk before pouring it into the skillet. You can use a one-for-one gluten free flour substitution, or you can use arrowroot! If you need gluten free, you should try my sweet potato toast.
What to Serve with This Chicken Pot Pie Skillet
My favorite thing to serve with this easy dinner is a salad with a bright and tangy vinaigrette. A classic Italian salad with a balsamic dressing is the perfect side dish.
Storing Leftover Chicken Pot Pie (Filling Only)
If you have any leftovers, move them to an airtight food storage container and place them in the fridge for up to 3 days. To reheat, use the microwave or place it in a pot and heat over low until bubbling. You may need to add a splash of chicken broth to thin it out.
How do you thicken a pot pie filling?
This recipe contains flour for thickening. If for some reason it is not thickening for you, crank the heat up and let it bubble until it is thick. Looking for more chicken recipes?
Cranberry Chicken Salad Chicken Bacon Pasta Rosemary Lemon Chicken Avocado Chicken Salad
More Favorites from Dessert for Two
frozen vegetables: You need ¼ cup frozen corn and peas, plus chopped carrot. You may substitute ¾ cup of frozen mixed vegetables instead of carrot, peas, and corn individually. dried thyme leaves: use thyme leaves, not ground thyme for this recipe.2 slices thick bread: I like thick Texas toast smeared with butter and placed in the toaster oven until fragrant for this recipe. Use your favorite bread, and be generous with the butter!
10" Staub Skillet
