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–+ servings
Crustless Chicken Pot Pie

Creamy Crustless Chicken Pot Pie for Cozy Weeknight Dinners

This Crustless Chicken Pot Pie is a creamy, hearty soup that's perfect for chilly evenings and quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons butter substitute with olive oil for dairy-free option
  • 1 yellow onion provides aromatic base flavor
  • 2 carrots can swap with parsnips or other root vegetables
  • 1 cup celery optional, may be omitted if desired
  • 2 cloves garlic fresh minced garlic is preferred
  • 3 tablespoons whole wheat/A/P flour for gluten-free, use gluten-free flour blend
  • 4 cups low-sodium chicken stock homemade or store-bought options apply
  • 1 cup milk substitute with almond milk for dairy-free option
For the Vegetables
  • 2 cups sweet potatoes (or Yukon Gold potatoes) can replace with russet potatoes
  • to taste salt essential seasoning
  • to taste pepper essential seasoning
  • 1 teaspoon fresh thyme substitute with dried thyme if necessary
  • 2 cups cooked shredded chicken (rotisserie) provides protein
  • 1 cup frozen peas can substitute with corn
  • to taste fresh parsley may be omitted if desired
  • 1 cup baby spinach opt for kale or omit

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. In a large Dutch oven, melt 2 tablespoons of butter over medium-low heat until it sizzles. Add 1 chopped yellow onion, 2 diced carrots, and 1 cup of chopped celery, cooking them for about 6–8 minutes. Stir frequently until the vegetables soften and the onion turns translucent. In the last 30 seconds, add 2 minced garlic cloves.
  2. Sprinkle in 3 tablespoons of flour over the sautéed vegetables, stirring to fully coat them. Cook for 1 minute to eliminate the raw flour taste.
  3. Pour in 4 cups of low-sodium chicken stock and 1 cup of milk, stirring well. Incorporate 1 cup of diced sweet potatoes and 1 teaspoon of fresh thyme, seasoning with salt and pepper to taste.
  4. Bring the mixture to a gentle boil while continuously stirring, then reduce to medium-low and let simmer uncovered for 15–20 minutes.
  5. Gently fold in 2 cups of shredded rotisserie chicken and 1 cup of frozen peas, allowing them to heat through for an additional 5 minutes.
  6. Before serving, taste and adjust the seasoning as needed. Ladle the warm soup into bowls.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 10000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Leftovers can be stored in airtight containers for 4-5 days in the refrigerator. For longer storage, freeze in containers for up to 3 months. Reheat gently on the stovetop.

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