Name: Crustless Chicken Pot Pie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 – 2 tbsp butter; 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 (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 (rotisserie chicken preferred); 1 cup frozen peas; ¼ cup fresh parsley, finely chopped; 2 – 4 cups baby spinach, chopped (optional)

Description

Crustless Chicken Pot Pie is the ultimate comfort food that combines the heartiness of a classic chicken pot pie with the convenience of a quick soup. This delightful dish features tender rotisserie chicken, vibrant vegetables, and creamy broth, all simmered together to create a warm and satisfying meal. Ready in just 30 minutes, it’s perfect for busy weeknights or cozy gatherings with loved ones. With no crust needed, you can focus on enjoying every nourishing bite without the fuss. Serve it alongside biscuits or garlic bread for a complete dining experience that everyone will love.

Ingredients

Scale

1 – 2 tbsp butter
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 (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 (rotisserie chicken preferred)
1 cup frozen peas
¼ cup fresh parsley, finely chopped
2 – 4 cups baby spinach, chopped (optional)

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Instructions

Sauté chopped onion, carrots, and celery in butter until soft. Add minced garlic and cook briefly.
Stir in flour until vegetables are coated; cook for one minute.
Pour in chicken stock, milk, diced sweet potatoes, salt, pepper, and thyme. Bring to a boil.
Reduce heat and simmer for 15–20 minutes until sweet potatoes are tender.
Add cooked chicken, frozen peas, parsley, and optional spinach; simmer for another five minutes.
Adjust seasoning as needed before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Soup
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 6g
Sodium: 680mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 28g
Cholesterol: 80mg