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. Gluten-free.
While my family loves a good old-fashioned chicken pot pie, this version reduces both the fat and calorie content with 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 crustless chicken pot pie casserole recipe eliminates the need for a traditional crust and makes use of convenient and healthy prepackaged ingredients, saving you time and effort.
When it comes to the chicken pot pie filling, you have various choices available. You can utilize leftover chicken breasts from a previous meal, purchase a whole rotisserie chicken and dice it up, opt for canned chicken, cook frozen chicken breasts in your instant pot, or prepare boiled chicken.
Frozen vegetables serve as a fantastic option to keep in your freezer as they are incredibly versatile and come in handy for dishes like this crustless chicken pot pie.
How To Make
Prep the potatoes
Prepare mashed potatoes either by following the instructions on a box of pre-made mashed potatoes or by making homemade mashed potatoes. You will need 2 cups of mashed potatoes for this recipe.
Make the roux
In a large oven-safe fry pan, melt 3 tablespoons of butter. Whisk in 1/3 cup of gluten-free flour into the melted butter until well combined. Gradually add 2 3/4 cups of chicken stock to the flour mixture while continuing to whisk. Simmer the mixture until it thickens. Season with salt and pepper according to taste.
For a step-by-step video on making a roux head over here: How to make a roux.
Add the veggies, cheese, and chicken
Into the roux mixture, add 2 cups of frozen mixed vegetables, 1 cup of shredded sharp cheddar cheese, and 1 pound of cooked chicken that has been diced. Stir the mixture over medium heat until it reaches a simmer. You can either divide the mixture into 8 ramekins or leave it in the oven-safe pan.
Add the potatoes and bake
Take the prepared mashed potatoes and spread them on top of the vegetable, cheese, and chicken mixture. Ensure an even layer of mashed potatoes. Place the dish in the preheated oven and bake for 30 minutes. Baking will help to heat the dish thoroughly and allow the flavors to meld together.
Once the baking time is complete, your dish should be ready to serve. Enjoy!
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.
Tips and Tricks
- Use a well-seasoned cast iron skillet or an oven-safe fry pan: A cast iron skillet or an oven-safe fry pan is ideal for even heat distribution and browning. It will help create a delicious crust on the bottom of the pot pie.
- Season the roux: While making the roux, be sure to season it well with salt and pepper. This will add flavor to the overall dish. You can also add other herbs and spices like thyme, rosemary, or garlic powder for extra depth of flavor.
- Experiment with vegetables: The recipe suggests using frozen mixed vegetables, but you can customize it by adding your favorite vegetables. Consider including carrots, peas, corn, green beans, or diced potatoes. You can even use fresh vegetables instead of frozen ones if you prefer.
- Add extra flavor to the chicken: Season the chicken before cooking it to add more flavor to the pot pie. You can use spices like paprika, garlic powder, onion powder, or dried herbs. Sautéing the chicken in a little oil or butter can also enhance its flavor.
- Try different cheese varieties: While the recipe calls for shredded sharp cheddar cheese, you can experiment with other types of cheese as well. Gruyere, Swiss, or Monterey Jack can provide a different flavor profile. Feel free to use a combination of cheeses to suit your taste.
- Garnish with fresh herbs: Before serving, garnish the pot pie with fresh herbs like parsley, chives, or thyme. This will add a pop of freshness and visual appeal to the dish.
- Let it rest before serving: Once the pot pie is baked, allow it to rest for a few minutes before serving. This will help the flavors to settle and the filling to thicken slightly.
- Serve with a side salad or bread: A crustless chicken pot pie can be a satisfying meal on its own, but you can complement it with a side salad or warm crusty bread to complete the meal.
FAQ
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.
Chicken pot pie is a meal in itself. If you’re looking for side dishes, try a light salad or fruit as a dessert. We enjoy this shredded Brussels sprout Salad or Instant pot steamed broccoli.
I enjoy Chardonnay with a pot pie, but for a red wine, I’d go with a Sangiovese.
Storage and Reheating
If you have leftovers, allow the pot pie to cool completely before storing it. Transfer the pot pie to an airtight container or cover the pan tightly with aluminum foil. Place it in the refrigerator and consume within 3-4 days.
Reheating in the oven:
To reheat the pot pie in the oven, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the pot pie from the refrigerator and transfer it to an oven-safe dish if necessary. Cover the dish with aluminum foil to prevent the top from browning too quickly. Place the dish in the oven and heat for about 20-30 minutes, or until the filling is heated through.
Reheating in the microwave:
If you prefer to use a microwave for reheating, transfer a portion of the pot pie to a microwave-safe dish. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, then stir the filling. Continue heating in 1-minute intervals, stirring in between, until the pot pie is heated thoroughly.
Remember that reheating may affect the texture of the dish, and the mashed potato topping might become slightly softer. However, the flavors should still be delicious.
More chicken recipes
- Crockpot Quinoa & Chicken Casserole
- Chicken Enchiladas
- Crockpot Chicken Thighs
- Chicken Tortilla Chip Casserole
- Chicken Bacon Ranch Tatertot Casserole
- Gluten Free Chicken Pot Pie
- Air Fryer Frozen Chicken Nuggets
More Potato Recipes
- Cheesy Mashed Potato Bites
- Instant Pot Loaded Potato Soup
- Sweet Potato Crunch
- Make-Ahead Roasted Potatoes
- Cheesy Garlic Mashed Potatoes
- Crockpot Cheesy Potatoes
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Crustless Chicken Pot Pie Recipe
Ingredients
- 2 cups mashed potatoes ✅
- 1 lb. cooked chicken, diced ✅
- 2 3/4 cups chicken stock ✅
- 2 cups frozen mixed vegetables
- 1 cup shredded sharp cheddar cheese ✅
- 3 tbsp. butter
- 1/3 cup gluten-free flour
- salt and pepper to taste
Instructions
- ⭐️ Preheat the oven and prep the potatoes. Preheat the oven to 400 degrees. Prepare mashed potatoes per box instructions or make homemade mashed potatoes.2 cups mashed potatoes
- ⭐️ Make the roux. Melt butter in a large oven-safe fry pan. Whisk the flour into melted butter. Slowly whisk chicken stock into the flour mixture, and simmer until thickened. Season with salt and pepper.3 tbsp. butter, 1/3 cup gluten-free flour, salt and pepper to taste, 2 3/4 cups chicken stock
- ⭐️ Add the veggies, cheese, and chicken. 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.2 cups frozen mixed vegetables, 1 cup shredded sharp cheddar cheese, 1 lb. cooked chicken, diced
- ⭐️ Add the potatoes and bake. Top with mashed potatoes. Bake for 30 minutes.2 cups mashed potatoes
Video
Notes
Nutrition
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Erin Marie Sills says
These look so good. I’ll be adding them to our menu. They would probably also be good with tuna substituted for the chicken…I’m always trying to get more Omega 3’s into my family!
Jodi Danen says
That is a great idea, Erin! I am going to have to try that one too. I have one child who likes fish and one who does not. I think this would be a great way to “hide” it! 🙂
Faith VanderMolen says
Such a creative idea! Looks amazing!
Jodi Danen says
Thanks Faith! I need to get creative to get my kids eating foods that are good for them:)
Trish says
YUM! This sounds delicious! I could also make this as a weeknight meal, as opposed to the labor intensive traditional pot pie.
Jodi Danen says
Absolutely Trish! It really was easy and quick to prepare with all the prepackaged items. I hope you enjoy:)
Nicole @ Fitful Focus says
YUM! What a great weeknight meal to whip up! Thanks for sharing!
Jodi Danen says
Thanks Nicole! It is a keeper in my house:)
Tania @ The Cook's Pyjamas says
Yum. I love this idea. The perfect mid-week meal.
Jodi Danen says
Thanks Tania, it really is the perfect mid-week meal:) I hope you enjoy it!
Laura says
LOVE the idea of a crustless chicken pot pie!! YUM!
Jodi Danen says
Thanks Laura! It is so delicious – and my whole family loves it. A keeper 🙂
Melissa says
This is one of my families favorites! I use boxed mashed potatoes most of the time, but on occasion, I will do fresh.
Rose Martine says
I’m going to finally try this recipe next week! So excited 🙂
Alison says
This is delicious! I use a little dry white wine with the chicken broth- nice zing!
Also add a little dried thyme and garlic powder.
Question- can leftovers be frozen and reheated?
Only 2 of us so have leftovers even after two meals! Thanks’
Jodi Danen, RDN says
Hi Alison! I love your additions to the recipe – sounds delish! Yes, you should be able to freeze and reheat this recipe. Thanks for reaching out!
Roxanna says
I do not have chicken stock but only chicken broth or vegetable stock. Can we substitute for the chicken stock? I have all the other ingredients?
Jodi Danen, RDN says
Hi Roxanna! You can absolutely use chicken broth or vegetable stock – either will work great! Enjoy 🙂
Marie Johnson says
We’ve made this multiple times, adding more veggies and potatoes to make it in a 9×13 pan. It’s tempting to try different types of cheese, but the sharp cheddar is the best. We always use a rotisserie chicken too; the chicken is always tender. Delicious. Even the kids approve.
Jodi Danen, RDN says
Thanks for sharing Marie! I love the 9×13 idea – my kids would love the extra leftovers!
AS says
A pleasant surprise! The mashed potatoes are a clever idea to substitute for the crust. Husband approved!
Randee Floren says
Would this work with rice instead of potatoes?
Jodi Danen, RDN says
Hi Randee! Unfortunately, I have never tried it with rice instead of potatoes so I am not sure how that would work. Maybe something like a risotto would work? Let me know if you try!
Larnylou says
Absolutely wonderful, i did add a little curry powder and some italian herbs. I have all three
Kids diagnosed with coeliac disease.
I’m sure there could be many variations of fillings.
Everyone loved this dish. AAA+++