Crustless Chicken Pot Pie
All the creamy and comforting flavors of pot pie without the effort! Crispy panko coats these individual chicken pot pies for a cozy meal.
Servings: 4 people
Calories: 380kcal
Ingredients
- 1 pound boneless chicken breast, cut into bite-sized pieces
- 2 teaspoon olive oil
- kosher salt and pepper
- ¼ cup butter
- 2 tablespoons all purpose flour
- 2 shallots, chopped
- 2 large carrots, chopped (about ¾ cup)
- ½ cup frozen peas
- ½ cup frozen corn
- 1 cup whole milk
- 1 ¼ cups vegetable or chicken broth
- ¼ teaspoon dried thyme
- ½ cup panko
Instructions
- Cut chicken breast into bite sized pieces, season with kosher salt and pepper. Prepare a large, deep pan with a little bit of olive oil (2tsp or so) and cook chicken bites over medium heat for about 3 minutes on each side until browned and cooked through. Remove chicken bites from the pan and set aside.
- In the same pan, add 1 tablespoon of butter, chopped shallots and carrots. Cook over medium-low heat until softened, about 5 minutes. Then add the peas and corn, as well as the rest of the butter. As the butter melts, mix in the 2 tablespoons of flour until all the veggies are coated.
- Add broth and simmer (small bubbles, not a boil) for 1-2 minutes, stirring so the flour gets smooth and not clumpy. Stir in milk as it starts to thicken, then add thyme, and more salt and pepper if desired. Simmer for 8-10 minutes, stirring often, until the sauce is nice and thick, enough to coat a spoon. Add cooked chicken into the mixture.
- Spoon chicken pot pie filling into individual, oven-safe ramekins. Top with panko and broil under high heat for about 1 minute until lightly browned. Serve warm.
Video
Notes
- Oatly oat milk would make a really great milk substitute as you need something nice and creamy and I think oat milk has the best texture. Full fat coconut milk could also be used, although I think that might affect the flavor a bit more.
- For Gluten Free, I like Aleia's or Jeff's Gluten Free Panko, both linked in the post.
- For low sodium and migraine-friendly, I recommend making your own stock from one of my recipes online or in my cookbook.
Nutrition
Calories: 380kcal | Carbohydrates: 25g | Protein: 31g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 109mg | Sodium: 361mg | Potassium: 822mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5721IU | Vitamin C: 13mg | Calcium: 114mg | Iron: 2mg