One of my favorite parts about the cooler Fall and Winter months is the comfort food that goes with it! Soups, casseroles, oatmeal… it’s seriously the best time of year for me.
I’m a huge fan of traditional chicken pot pie- it’s such a cozy meal. But honestly, I don’t really like MAKING it. I always mess up the crust somehow, and it seems to take forever to bake.
Then I decided: You know, I really like just the chicken pot pie filling instead. So I set myself free from actually having to make the pie!
This crustless chicken pot pie recipe is just a creamy chicken pot pie filling. It has simple ingredients and actually makes enough for TWO pies; so this can also be an easy freezer meal for busy weeks! As a busy mom, this is my favorite part.
Scroll to the bottom of the post to get to the recipe card. Or keep reading for extra tips and tricks!
Do I need to cook the chicken ahead of time?
This recipe uses already-cooked chicken. However, if all you have is a raw boneless skinless chicken breast, that’s fine! Just dice the chicken into small cubes and cook it right along with the onion during that step.
Alternatively, you can buy a pre-cooked rotisserie chicken to save time. I’ve done this before and it’s a lifesaver! Any leftover chicken will work here.
- Shredded chicken (I typically use white meat chicken)
- Yellow onion
- Frozen mixed vegetables
- Bouillon (cubes or powder)
- All purpose flour
- Salt/ black pepper
Vegetables: Instead of using a frozen mixed vegetable blend, feel free to add fresh vegetables instead. Or just use any number of your favorite mixed veggies- green beans, peas, carrots, and corn are typically found in this.
Chicken: If you have leftover turkey from Thanksgiving, it would be a good substitution!
Water: Instead of water and bouillon, you can use chicken broth or vegetable broth.
Seasonings: Feel free to add more of your favorites! Poultry seasoning, onion powder, and garlic powder would be good ones.
Milk: Using heavy cream instead can make this creamier; but be aware it’ll add more calories.
How to make this a With- Crust Chicken Pot Pie
Honestly, store-bought pie crust is the best way to go for me. I’m not good at making pie crust. But you can also make your own. And this recipe makes enough for TWO pies, so buy two boxes of crust.
Just lay the crust on the bottom of a 9-inch pie pan, place half of this mixture on top, then place the other crust on top. The box should have instructions on what temperature to use and how long to bake.
How to make Crustless Chicken Pot Pie
Place the frozen vegetables in a microwave-safe dish and heat according to the instructions.
In a large pot, heat butter and diced onions and cook on medium heat until the onions are tender.
Add the flour, salt, pepper, and parsley to the melted butter mixture, and stir in.
Add the water, milk, and bouillon, and cook on medium-high heat, stirring, until thick and bubbly.
Stir in the mixed vegetables and chicken and cook on low heat another 1-2 minutes.
Serve it with your favorite side items!
How to store
When the mixture has cooled to room temperature, store the leftovers in an airtight container and place in the fridge. It’ll stay fresh for 4-5 days, and really heats up well the next day!
How to freeze
Place the cooled mixture in a labelled gallon-size freezer bag, squeeze the air out, and press it flat. That will help save space in the freezer. It’ll stay fresh in the freezer for up to 3 months.
Freezer bags are easiest for me, but freezer safe containers are a great way to reduce waste too.
What to serve with it
By itself, this main meal is fairly low carb. I’ve got the total carb count in the recipe below (To the best of my ability). But you can add many great side items to make it a more well-rounded meal!
This is one of those easy weeknight dinners you’ll want to make over and over. It’s quickly become one of my favorite recipes! Grab the recipe below and be sure to tell me what you think!
- 12-oz bag frozen mixed vegetables
- 1 yellow onion, diced
- 4 tablespoons butter
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried parsley
- 2 cups water
- 3/4 cup milk
- 1 teaspoon chicken bouillon (or 1 cube)
- 3 cups cooked and shredded chicken
- Cook the frozen vegetables according to the instructions on the package.
- In a large pot, cook the butter and onion, stirring frequently.
- Stir in the flour, salt, pepper, and parsley.
- Add water, milk, and bouillon and cook on medium-high heat until thick and bubbly, stirring occasionally.
- Add the mixed vegetables and chicken and cook another 1-2 minutes.
- Serve on top of biscuits, with mashed potatoes/other sides, or make into a chicken pot pie.
To freeze: When the mixture has cooled completely, pour into a labeled gallon-size freezer bag and lay flat in the freezer. It will stay fresh up to 3 months.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 304mgCarbohydrates: 11gFiber: 2gSugar: 3gProtein: 15g
Jaime is a Nutrition Coach and professional writer. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.