Crustless Chicken Pot Pie

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Crustless Chicken Pot Pie is 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 healthy dinner recipe for her.

To reduce both the fat and calorie content, this crustless chicken pot pie recipe uses mashed potatoes rather than pie crust.

For this pot pie recipe sometimes I make my own mashed potatoes and sometimes I 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 without crust uses healthy prepackaged foods to decrease the steps and save time.

 You can use leftover chicken breasts from a prior dinner, or grab a whole rotisserie chicken and chop it up.  Frozen veggies are a great side to always have in the freezer and come in handy for dishes like a chicken pot pie without crust.

Looking for more chicken pot pie ideas?  Check out Crescent Roll Chicken Pot Pie or my Easy Chicken Pot Pie that uses pre-bought pie crust.

Watch the video or keep reading for step by step instructions on how to make crustless chicken pot pie!

How To Make Crustless Chicken Pot Pie:

1. Preheat oven to 400 degrees.
2. Prepare mashed potatoes per box instructions or make homemade mash potatoes.
3. Melt butter in large oven-safe fry pan.
4. Whisk in flour into melted butter.
5. Slowly whisk chicken stock into flour mixture, simmer until thickened.  Season with salt and pepper.
6. Add frozen veggies, shredded cheese, and diced chicken. Over medium heat, bring to simmer. 
7. Dish into 8 ramekins or leave in your oven-safe pan.
8. Top with mashed potatoes.
9. Bake for 30 minutes.

In order for our crustless chicken pot pie to hold up to the mashed potatoes, we are going to put on top of the pot pie mixture, we need it to be nice and thick.  We accomplish this by making a roux.

Kitchen Tip: A roux is a mixture of fat and flour used to thicken sauces.

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

Looking for an instant pot version?  Try Allrecipes Chicken Pot Pie in a pressure cooker.

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! 

Crustless Chicken Pot Pie

★★★★★ 5 from 1 reviews

• Author: Jodi Danen, RDN | Create Kids Club
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 1x
• Category: Main Course
• Method: Bake
• Cuisine: American

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Description

Crustless Chicken Pot Pie is made with mashed potatoes, mixed veggies, and chicken all blended into a creamy pot pie that can be made as a one pan meal or in individual ramekins.  

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Ingredients

• 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

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Instructions

1. Preheat oven to 400 degrees.
2. Prepare mashed potatoes per box instructions or make homemade mash potatoes.
3. Melt butter in large oven-safe fry pan.
4. Whisk in flour into melted butter.
5. Slowly whisk chicken stock into flour mixture, simmer until thickened.  Season with salt and pepper.
6. Add frozen veggies, shredded cheese, and diced chicken. Over medium heat, bring to simmer. 
7. Dish into 8 ramekins or leave in your oven-safe pan.
8. Top with mashed potatoes.
9. Bake for 30 minutes.

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Notes

Optional: Salt & pepper to taste. Dried parsley for garnishing.

3404.5 g353.3 mg11.9 g43.1 g4.7 g16.6 g

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