Go Back
A white bowl filled with creamy chicken, carrots, and peas in a savory sauce garnished with fresh parsley.
Print Recipe

Crustless Chicken Pot Pie

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 380kcal

Ingredients

  • 2 tablespoons unsalted butter
  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 1 cup yellow onion, diced
  • 2 cloves garlic , minced
  • 2 medium carrots , peeled and sliced into rounds
  • 1 cup frozen peas
  • 2 stalks celery , sliced
  • 1/4 cup all -purpose flour
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  • Melt butter in a large skillet or Dutch oven over medium-high heat.
  • Add chicken cubes and sear until browned on all sides, approximately 5-7 minutes; remove chicken and set aside.
  • In the same pot, add onions, carrots, and celery; sauté until vegetables soften, approximately 5 minutes.
  • Stir in minced garlic and cook for 60 seconds until fragrant.
  • Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux base.
  • Slowly incorporate chicken stock while stirring constantly to ensure a smooth texture.
  • Return the chicken to the pot and add thyme, salt, and pepper.
  • Simmer the mixture for 10-15 minutes until the sauce thickens and carrots are tender.
  • Stir in heavy cream and frozen peas, heating for an additional 2-3 minutes.
  • Garnish with fresh parsley and serve immediately.