Crustless Chicken Pot Pie is comfort food at its best made with mashed potatoes, mixed veggies, and chicken all blended into a healthy dinner meal that can be made as a one-pan meal or in individual ramekins.
My sister sent me a Pinterest recipe for pot pie. Her family loved this dinner recipe, but she wanted to make it with fewer calories and fat. I decided to tackle a new healthier dinner recipe for her.
While my family loves a good old-fashioned chicken pot pie along with my crescent roll chicken pot pie, this version reduces both the fat and calorie content by mashed potatoes rather than pie crust. Your family is going to fall in love with this new version of the classic recipe.
Depending on the time you have you can either make your own mashed potatoes, or you can use the box variety. While making your own mashed potatoes might sound overwhelming, it’s actually very easy.
Kitchen Tip: To make homemade mashed potatoes all you need to do is boil the potatoes, mash them with a masher or fork, add some chicken stock, and season to taste with salt, pepper, and garlic.
This chicken pot pie casserole without crust uses healthy prepackaged foods that slash time and effort.
For the chicken pot pie filling, you have many options. You can use leftover chicken breasts from a prior dinner, buy a whole rotisserie chicken and chop it up, use canned chicken, cook chicken breast from frozen in your instant pot, or boiled chicken.
Frozen veggies are a great side to always have in the freezer and come in handy for dishes like no crust chicken pot pie.
How To Make Crustless Chicken Pot Pie
In order for our no crust chicken pot pie to hold up to the mashed potatoes, we need the chicken pot pie casserole to be nice and thick. We can accomplish this by making a roux.
Kitchen Tip: A roux is a mixture of fat and flour used to thicken sauces.
For a step by step video on making a roux head over here: How to make a roux.
To the whisked butter and flour, slowly add the broth. Whisk and bring the mixture back to a simmer before adding more broth. Repeat until the broth is completely mixed in and the sauce begins to thicken.
If your sauce is not as thick as you’d like, continue to simmer for 5 -10 minute to give the flour time to thicken.
Kitchen Tip: If your sauce is not as thick as you’d like, add 1/4 cup – 1/2 cup of dry mashed potato flakes to the mixture. This will quickly thicken the sauce and add a delicious flavor.
Next, add your diced chicken, vegetables, and cheese.
You can make all kinds of substitutions here if you wanted. You could use canned vegetables over frozen, canned chicken over diced, or swap out the chicken for beef if you’d like. You could try another kind of cheese for a different flavor as well.
Lastly, add the mashed potatoes on top of the chicken mixture. Bake for 30 minutes and dinner is served!
Looking for more recipes using chicken? Check out these favorites:
- Crockpot Quinoa & Chicken Casserole
- Chicken Enchiladas
- Crockpot Chicken Thighs
- Chicken Tortilla Chip Casserole
You might also enjoy these recipes with potatoes:
- Cheesy Mashed Potato Bites
- Instant Pot Loaded Potato Soup
- Sweet Potato Crunch
- Make-Ahead Roasted Potatoes
- Cheesy Garlic Mashed Potatoes
- Crockpot Cheesy Potatoes
For this recipe, the pot pie cooks for 30 minutes.
You can reheat the pot pie in a microwave safe dish in the microwave or preheat your oven to 350°F. Heat in the preheated oven for 15-20 minutes, or until the pot pie is hot.
Because this is a crustless pot pie, it cooks quicker than those with a crust. This pot pie really only needs to be heated together and cooks for 30 minutes to get nice and hot.
As with most foods, chicken pot pie will last in your fridge for 3-5 days.
I enjoy Chardonnay with a pot pie, but for a red wine, I’d go with a Sangiovese.
If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
No Crust Chicken Pot Pie Recipe
- 2 cups mashed potatoes boxed or homemade
- 1 lb. chicken cooked and diced
- 2 3/4 cups chicken stock
- 2 cups frozen mixed vegetables
- 1 cup shredded sharp cheddar cheese
- 3 tbsp. butter
- 1/3 cup flour
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Prepare mashed potatoes per box instructions or make homemade mash potatoes.
- Melt butter in large oven-safe fry pan.
- Whisk in flour into melted butter.
- Slowly whisk chicken stock into flour mixture, simmer until thickened. Season with salt and pepper.
- Add frozen veggies, shredded cheese, and diced chicken. Over medium heat, bring to simmer.
- Dish into 8 ramekins or leave in your oven-safe pan.
- Top with mashed potatoes.
- Bake for 30 minutes.
Delicious Simple Family Recipes
Join Create Kids Club & get our 10 Favorite Crockpot Recipes ebook!