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Crustless Chicken Pot Pie

Crustless Chicken Pot Pie for Healthy Dinners
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This crustless chicken pot pie is a delicious, protein-packed, and low-carb comfort food that skips the heavy pastry for a lighter, nutrient-dense experience. Combining tender shredded chicken with fresh vegetables in a creamy, herb-infused sauce, this dish offers all the savory satisfaction of a traditional pot pie without the extra calories. It is the perfect easy-to-make dinner for busy weeknights, requiring minimal prep and cleanup for a wholesome, satisfying meal that won’t leave you feeling weighed down.

Ingredients

Scale

2 lbs chicken breast, shredded
3 medium carrots, diced
2 stalks celery, diced
1 cup frozen peas, thawed
2 cups low-sodium chicken broth
1/2 cup heavy cream
3 cloves garlic, minced
1 tsp dried thyme
2 tbsp olive oil
2 tbsp all-purpose flour
1 small onion, diced

Instructions

Heat olive oil in a large skillet over medium heat.
Add diced carrots, celery, and onions to the pan and sauté for five minutes until softened.
Stir in the minced garlic and cook for one additional minute until fragrant.
Sprinkle flour over the vegetable mixture and stir constantly for two minutes.
Pour the chicken broth into the skillet while whisking continuously to prevent lumps.
Simmer the mixture until it begins to thicken into a creamy sauce.
Add the shredded chicken, peas, and thyme to the skillet.
Stir well to combine and cook until the chicken is heated through and the flavors are well blended.

Notes

Use rotisserie chicken to save time on meal preparation. For a dairy-free version, substitute heavy cream with unsweetened coconut milk. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://itisrecipes.com/crustless-chicken-pot-pie/