Why Make This 20-Minute Crustless Chicken Pot Pie
The beauty of this 20-Minute Crustless Chicken Pot Pie lies in its comforting flavors and quick preparation time. Packed with tender chicken, vibrant vegetables, and a creamy, savory sauce, it delivers all the classic, homemade goodness of traditional pot pie without the fuss of a crust. This one-skillet meal is not only time-efficient but also helps reduce the cleanup hassle, making it perfect for busy weeknights or cozy weekends alike. With just a handful of ingredients and a quick cooking process, you can whip up a delightful dish that’s the epitome of comfort food.
How to Make 20-Minute Crustless Chicken Pot Pie
Making this crustless chicken pot pie is as simple as gathering your ingredients and following a few easy steps. You’ll use a large skillet to sauté, simmer, and bring together all the delicious components. In just 20 minutes, you’ll have a luscious, hearty meal that’s sure to please everyone at your table. Best of all, it’s customizable, allowing you to add your favorite veggies or protein substitutes as desired!
Ingredients:
- 2 tablespoons ghee (or coconut oil for dairy-free)
- 4 cloves garlic (minced)
- 2 cups mushrooms (diced, about 8 oz)
- 10 oz frozen mirepoix blend (pre-chopped carrots, onion, and celery; can substitute 2 cups fresh diced)
- 1 cup frozen peas
- 4 cups cooked chicken (shredded or cubed, about 1 rotisserie chicken or 1.5 lbs)
- 2 tablespoons tapioca flour (can substitute cornstarch)
- 1.5 cups chicken broth
- 1 cup full-fat coconut milk (can substitute heavy cream)
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon ground sage
Directions:
- Prep the garlic and mushrooms as noted and gather all remaining ingredients to have them ready.
- Heat a large 12-inch skillet over medium heat (about 300-350°F) and add the ghee. Once melted and shimmering, add the minced garlic and mushrooms. Cook for 2-3 minutes, stirring occasionally, until the mushrooms release their moisture and the garlic becomes fragrant but not browned.
- Add the frozen mirepoix blend, peas, and cooked chicken to the skillet. Stir and cook for 5-6 minutes until the frozen vegetables thaw and soften completely. Make sure the vegetables are tender before moving to the next step.
- In a separate bowl, measure out the chicken broth and add the tapioca flour. Whisk until completely smooth, ensuring there are no lumps. If lumps remain, strain the mixture through a fine-mesh sieve.
- Pour the chicken broth mixture into the skillet and use a wooden spoon to scrape the bottom of the pan, deglazing it and picking up all those flavorful browned bits.
- Add the full-fat coconut milk and stir well to create a creamy base.
- Season the mixture with salt, black pepper, Italian seasoning, and sage. Stir thoroughly and turn the heat down to low.
- Simmer the mixture on low heat until it thickens to a stew-like consistency that coats the back of your spoon, about 4-5 more minutes.
- Remove from heat and serve immediately for a warm, satisfying meal.
Nutritional Information
Each serving of this 20-Minute Crustless Chicken Pot Pie provides approximately:
- Calories: 360
- Fats: 20g
- Carbohydrates: 14g
- Protein: 32g
- Fiber: 3g
- Sugar: 2g
- Saturated Fat: 12g
Note: Nutritional values can vary based on ingredient brands and specific measurements.
How to Serve 20-Minute Crustless Chicken Pot Pie
This dish shines on its own but can be enjoyed with crusty bread or a fresh green salad for a more rounded meal. For special occasions, pair it with a glass of white wine or a refreshing iced tea. Its hearty flavors make it perfect for family dinners or casual gatherings with friends.
How to Store 20-Minute Crustless Chicken Pot Pie
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth to prevent drying out. You can also freeze portions for up to 2 months. Just ensure to cool it completely before transferring to freezer-safe containers.
Expert Tips for Perfect 20-Minute Crustless Chicken Pot Pie
- Use Fresh Ingredients: Fresh vegetables can enhance the flavor, but frozen options work equally well for convenience.
- Make it Dairy-Free: Swapping heavy cream for full-fat coconut milk makes this dish dairy-free. It lends a lovely creaminess without compromising taste.
- Adjust the Thickness: For a thicker filling, allow it to simmer a bit longer; for a soupier dish, add extra broth.
- Don’t Rush the Cooking: Allow the mushrooms to cook properly before adding other ingredients to bring out their full flavor.
Delicious Variations
- Vegetarian Style: Replace the chicken with diced potatoes, chickpeas, or tofu for a hearty vegetarian alternative.
- Add Extra Veggies: Feel free to toss in your favorite vegetables like zucchini, bell peppers, or corn for additional nutrition and flavor.
- Spice it Up: Experiment with different spices such as paprika or cayenne for a kick of heat.
Frequently Asked Questions
Can I use raw chicken instead of cooked?
Yes! If using raw chicken, cook it in the skillet before adding other ingredients until fully cooked through.What can I use instead of ghee?
Coconut oil is a great alternative for a dairy-free option. Butter is another good substitute if you consume dairy.Can I make this dish in advance?
Yes! You can prep the individual components in advance and assemble them just before cooking to save time.
Conclusion
This 20-Minute Crustless Chicken Pot Pie is an unbeatable combination of speed, flavor, and comfort. With its creamy filling and tender veggies, it’s a dish that brings warmth and satisfaction to any meal. It’s simple enough for a weeknight family dinner yet satisfying enough to impress guests. We encourage you to give this recipe a try; it might just become your new go-to for busy days! Share your creations and variations with friends and family—we’d love to hear how it turns out!