Chicken  Pot Pie

This Crustless Chicken Pot Pie is easy and achievable for a weeknight.  No dough rolling required, but still with a crispy breaded topping, this recipe has all the best creamy, comforting parts without the work.

KEY Ingredients

Chicken Breast | Olive Oil Salt & Pepper | Butter | Flour Shallots | Carrots | Peas | Corn Milk | Broth | Thyme | Panko

Cut chicken into bite sized pieces & season. Cook in a large pan for about 3 minutes on each side until browned and cooked through.  Remove and set aside.


Add butter, shallots & carrots. Cook about 5 mins.  Add peas & corn, and remaining butter.  As it melts, mix in flour until all the veggies are coated.

Add broth and simmer 1-2 min. Stir until smooth.  Add in milk as it starts to thicken. Add thyme,  salt & pepper.  Simmer for 8-10 min, stir until the sauce is thick. Add chicken into the mixture.

Spoon into individual, oven-safe ramekins or one big baking dish.  Top with panko and broil for about 1 min until lightly browned.

Serve warm or freeze and store for future dinners.


"Made this tonight and it was a hit! A new keeper for sure. Thank you, Alicia!"


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Creamy Boursin Pasta