no crust chicken pot pie recipe
The Best no crust chicken pot pie recipe
Oh, this no-crust chicken pot pie is one of those recipes that just feels like home—simple enough to make without stress, but packed with flavor that makes every bite feel like a hug. I first made it years ago when I was trying to keep things easy after the kids were old enough to help with dinner, and honestly, it became a staple. The tender chicken, the creamy but not greasy gravy, and the way the veggies melt together in the oven—it’s like comfort food at its best. My kids would always say it was the only thing they could eat after school, and honestly, I don’t blame them. It’s filling without being heavy, and it’s so versatile you can tweak it based on what’s in the fridge—swap in extra carrots, peas, or even a little bit of spinach if you’re feeling fancy.
What really makes this recipe special is how it works for any occasion. It’s perfect for a weeknight when you’re tired but still want something hearty, or it’s great for a family dinner where everyone can sit down together. And let’s be honest, it’s not just a comfort food—it’s a balanced meal. The protein from the chicken keeps you full, the veggies add fiber and vitamins, and the whole thing is wrapped in a way that’s satisfying without being overly indulgent. My husband always says it’s one of those meals that tastes even better the next day, and I agree—it’s like the flavors have a chance to mingle and get even better. Plus, it’s a great way to use up whatever veggies are in season or in the back of the fridge, so it’s always a win for me.
No-Crust Chicken Pot Pie
A comforting, creamy chicken pot pie without the traditional crust, featuring tender chicken in a rich tomato-based sauce, served over a flaky homemade dough. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp cold butter, cubed
- 1/4 cup ice water
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 cloves garlic, minced
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 tbsp olive oil
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a food processor, combine flour, salt, sugar, and cold butter. Pulse until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, pulsing between each addition, until dough forms and is slightly sticky.
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2 Turn dough onto a lightly floured surface and knead gently for 1 minute. Divide dough into two equal pieces. Roll each piece into a 12×8-inch rectangle. Place one rectangle inside a 9×13-inch oven-safe baking dish, leaving a 1-inch overhang on all sides.
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3 In a large skillet, heat olive oil over medium heat. Sauté carrots and celery for 5 minutes until tender. Add garlic and cook for 30 seconds. Stir in chicken broth, heavy cream, Dijon mustard, thyme, rosemary, shredded chicken, peas, and corn. Simmer for 5 minutes.
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4 Spread the sauce mixture evenly over the dough inside the baking dish. Sprinkle shredded cheese evenly over the sauce. Roll the remaining dough into a rectangle and place it over the filling, pressing gently to seal the edges. Trim any excess dough and tuck the overhang under the edges of the dish.
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5 Cut slits in the top of the pie to allow steam to escape. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
🔧Equipment
- Mixing bowls
- Food processor or rolling pin
- Large skillet
- Oven-safe baking dish (9×13 inches)
- Whisk
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How No-Crust Chicken Pot Pie Works
This no-crust chicken pot pie is always a crowd-pleaser for family gatherings because it’s hearty, comforting, and foolproof—no fancy skills or fancy ingredients needed. Whether it’s a busy weeknight dinner or a cozy Sunday spread, this recipe delivers rich, flavorful chicken in a creamy, tender sauce wrapped in flaky biscuit dough, making it the perfect way to feed a crowd without the stress of extra cleanup. It’s the kind of dish that feels special but is actually simple, so everyone can enjoy it without worry.
❓ Frequently Asked Questions About No-Crust Chicken Pot Pie
What is the best way to prepare the filling for the no crust chicken pot pie?
To make the filling, sauté diced onions, carrots, and celery in butter until softened. Add minced garlic, then stir in cooked chicken pieces, diced potatoes, and seasonings like salt, pepper, and thyme. Pour in chicken broth, then mix in shredded cheese for a creamy texture. For extra richness, you can add a splash of heavy cream or a beaten egg before baking.
How long should I bake the no crust chicken pot pie for?
Typically, a no crust chicken pot pie should bake for 25-30 minutes at 375°F (190°C) until the filling is bubbly and the edges are golden. For a crispier top, broil for the last 2-3 minutes, but watch closely to avoid burning.
Can I use pre-cooked chicken instead of fresh?
Yes, you can! Use rotisserie chicken, shredded rotisserie chicken, or even cooked chicken breast/thighs from a rotisserie or store-bought rotisserie. Just drain excess liquid before adding it to the filling to prevent a watery pie.
What substitutions can I make for the ingredients in this recipe?
– Vegetables: Swap carrots for zucchini or mushrooms, or add spinach or peas for extra greens. – Cheese: Use a mix of cheddar and mozzarella or even a dairy-free alternative if needed. – Broth: Low-sodium chicken or vegetable broth works well, or even a splash of milk for creaminess. – Filling: Add diced ham, bacon bits, or leftover roasted vegetables for extra flavor.
How can I make this no crust chicken pot pie extra crispy on top?
For a golden, crispy crust, brush the top with melted butter or a light layer of beaten egg before baking. Sprinkle with breadcrumbs or crushed crackers for texture. Alternatively, use a pie crust made with cornmeal or oat flour for a lighter, crispier base. Broiling for the last few minutes also helps achieve a crispy finish.
