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High Protein Crustless Chicken Pot Pie

High Protein Crustless Chicken Pot Pie

High Protein Crustless Chicken Pot Pie is a delightful and satisfying meal that reimagines classic comfort food with a focus on elevated nutrition and streamlined preparation. This recipe offers a healthy, low-carb alternative to traditional pot pie without sacrificing any of the rich, savory flavors you crave.
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Cook Time 45 minutes
Resting Time 5 minutes
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken breast (rotisserie chicken works perfectly for convenience)
  • 1 tablespoon olive oil or unsalted butter
  • 1 medium onion finely chopped
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 1 cup frozen peas (no need to thaw)
  • 4 tablespoons all-purpose flour (or gluten-free flour blend for a GF option)
  • 2 cups low-sodium chicken broth
  • 1 cup milk (whole or 2% for creaminess)
  • 1/2 cup heavy cream (optional, for extra richness)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • to taste salt and freshly ground black pepper
  • 1/4 cup chopped fresh parsley for garnish

Equipment

  • Large Oven-Safe Skillet or Dutch Oven

Method
 

  1. Heat the olive oil or butter in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
    1 tablespoon olive oil or unsalted butter, 1 medium onion, 2 medium carrots, 2 stalks celery
  2. Sprinkle the flour over the softened vegetables. Stir well and cook for 1-2 minutes, until a paste forms and the raw flour smell has disappeared. This step is crucial for creating a thick, creamy sauce.
    4 tablespoons all-purpose flour
  3. Gradually whisk in the chicken broth, ensuring no lumps form. Once the broth is incorporated and the mixture begins to thicken, stir in the milk and heavy cream (if using).
    2 cups low-sodium chicken broth, 1 cup milk, 1/2 cup heavy cream
  4. Bring the mixture to a gentle simmer, stirring constantly. Stir in the cooked shredded chicken, frozen peas, dried thyme, and dried rosemary.
    2 cups cooked shredded chicken breast, 1 cup frozen peas, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary
  5. Season generously with salt and freshly ground black pepper to your taste. Taste and adjust seasonings as needed. The goal is a well-balanced, savory flavor.
    to taste salt and freshly ground black pepper
  6. Continue to simmer the mixture over low heat, stirring occasionally, for about 5-10 minutes, or until the sauce has thickened to your desired consistency and the vegetables are tender-crisp.
  7. If your skillet or Dutch oven is oven-safe, preheat your broiler. Once the filling is thickened and heated through, place the skillet under the broiler for 2-3 minutes, watching carefully, until the top is slightly golden and bubbly. *Alternatively, you can bake the pot pie at 375°F (190°C) for 15-20 minutes until bubbly and lightly browned.*
  8. Carefully remove the skillet from the oven or broiler. Let it rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
    1/4 cup chopped fresh parsley

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in microwave, on stovetop, or in oven. Freezes well for up to 2-3 months.