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.
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.