Description
Enjoy the ultimate comfort food with this crustless chicken pot pie. This protein-packed meal offers all the savory, creamy satisfaction of the traditional classic without the heavy pastry dough. By combining tender shredded chicken, a medley of garden vegetables, and an herb-infused velvety sauce, this dish becomes a nourishing, digestion-friendly weeknight dinner. It is perfect for those seeking a wholesome, low-carbohydrate alternative that does not sacrifice flavor or heartiness, making it an excellent addition to any family menu.
Ingredients
3 cups cooked chicken, shredded or cubed
2 cups low-sodium chicken broth
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
0.5 cup heavy cream
1 cup yellow onion, diced
3 cloves garlic, minced
1 tsp dried thyme
1 tbsp olive oil
2 tbsp cornstarch or flour (for thickening)
Salt and black pepper to taste
Instructions
Heat olive oil in a large skillet over medium heat.
Sauté the diced onions until translucent and soft.
Add the minced garlic and cook for one minute until fragrant.
Pour the chicken broth into the skillet and bring to a gentle simmer.
Whisk in the cornstarch or flour slurry to thicken the liquid base.
Add the frozen vegetables and simmer for five minutes until tender.
Stir in the shredded chicken and heavy cream until thoroughly incorporated.
Season the mixture with thyme, salt, and pepper to personal preference.
Notes
Substitute heavy cream with full-fat coconut milk for a dairy-free version. You can replace dried thyme with fresh rosemary for a more aromatic profile. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg