Name: Cozy Crustless Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 – 2 tbsp butter (unsalted); 1 small yellow onion (chopped); 2 large carrots (sliced into coins); 2 large celery sticks (sliced, about ½ cup); 3 large garlic cloves (minced); ⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed); 4 cups low-sodium chicken stock; 1 cup milk (skim, 2%, or whole); 1 ½ cups sweet potatoes or Yukon potatoes (~1 lb, cut into small bite-sized cubes); 1 tsp salt (plus more to taste); ½ tsp ground black pepper (plus more to taste); 1 – 2 tbsp fresh thyme (or 1 tsp dried thyme); 3 – 4 cups cooked shredded chicken (such as rotisserie chicken); 1 cup frozen peas; ¼ cup fresh parsley (finely chopped); 2 – 4 cups baby spinach (chopped, optional)

Description

A heartwarming Crustless Chicken Pot Pie filled with creamy sauce, tender veggies, and shredded chicken, perfect for an easy weeknight dinner.

Ingredients

Scale

1 – 2 tbsp butter (unsalted)
1 small yellow onion (chopped)
2 large carrots (sliced into coins)
2 large celery sticks (sliced, about ½ cup)
3 large garlic cloves (minced)
⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed)
4 cups low-sodium chicken stock
1 cup milk (skim, 2%, or whole)
1 ½ cups sweet potatoes or Yukon potatoes (~1 lb, cut into small bite-sized cubes)
1 tsp salt (plus more to taste)
½ tsp ground black pepper (plus more to taste)
1 – 2 tbsp fresh thyme (or 1 tsp dried thyme)
3 – 4 cups cooked shredded chicken (such as rotisserie chicken)
1 cup frozen peas
¼ cup fresh parsley (finely chopped)
2 – 4 cups baby spinach (chopped, optional)

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Instructions

Heat butter in a large Dutch oven or pot over medium-low heat. Once melted, add chopped onion, carrots, and celery. Cook for 6 – 8 minutes until the vegetables are soft, stirring occasionally. In the last 30 seconds, add minced garlic and stir.
Add flour and mix until all vegetables are coated. Let it cook for about 1 minute.
Pour in chicken stock and milk, then add sweet potatoes, salt, pepper, and thyme. Stir to combine, bring to a boil, then reduce heat and let simmer for 15 – 20 minutes until sweet potatoes are fork-tender, stirring every 4 minutes.
Once sweet potatoes are tender, add cooked shredded chicken, frozen peas, parsley, and chopped spinach if using. Let simmer for an additional 5 minutes.
Taste and adjust seasoning before removing from heat.
Serve with biscuits, garlic bread, or toasted bread and enjoy!

Notes

This dish stores well in the fridge for up to 3 days. Consider making a double batch for leftovers! You can easily customize the ingredients based on your dietary needs.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 340
Sugar: 5g
Sodium: 600mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 20g
Cholesterol: 30mg