Creamy, hearty, and packed with vegetables, crustless chicken pot pie delivers comfort without the fuss of a traditional crust. It’s an easy weeknight favorite that feels cozy and indulgent.
This version gets its golden crunch from broiled panko on top, creating the illusion of a crust while keeping the process simple and quick. It’s comfort food streamlined for real life.
Main Players in This Crustless Chicken Pot Pie
- Boneless chicken breast – Tender chunks of lean protein, the heart of the dish.
- Shallots – Milder than onions, they build sweet and savory depth.
- Carrots – Classic for color and a subtle sweetness that balances the creamy sauce.
- Frozen peas and corn – Add pops of texture, color, and a touch of natural sweetness.
- Whole milk – Creates a rich, velvety base without needing heavy cream.
- Chicken broth – Enhances the savory flavor while keeping it light and balanced.
- Panko breadcrumbs – Toasted to golden perfection, they add irresistible crunch in lieu of a crust.
- Butter and flour – Together, they form the roux that thickens the luxurious, creamy filling.
- Dried thyme – Brings subtle herbal warmth that ties all the ingredients together.
How to Make Crustless Chicken Pot Pie (In a Nutshell)
Begin by browning the chicken until golden and juicy, then set it aside. In the same pan, soften the shallots and carrots in butter until aromatic. Stir in frozen peas and corn, then mix in flour to coat the vegetables evenly.
Pour in the broth and let it simmer gently, followed by the milk. Stir continuously as the sauce thickens into a creamy, spoon-coating consistency. Add thyme and adjust seasoning to taste.
Return the chicken to the pan and combine until evenly coated. Spoon the mixture into ramekins or a baking dish, sprinkle generously with panko, and broil briefly until the top is golden and crisp.
Cozy Up with These Pot Pie Tips
For an even richer texture, swap whole milk with oat milk or full-fat coconut milk—though the latter may shift the flavor slightly. Gluten-free breadcrumbs work beautifully if needed, and you can also use homemade stock for a lower sodium or migraine-friendly option.
Don’t skip the broiling step—it mimics the satisfying crunch of a pot pie crust with none of the work. If making ahead, keep the panko off until just before broiling to maintain maximum crunch.
Try adding mushrooms for earthiness or a dash of Dijon mustard for a tangy twist. This flexible base invites experimentation and adapts to what’s in your fridge.
Storing and Reheating This Cozy Casserole
Let leftovers cool completely before transferring to an airtight container. They’ll stay fresh in the fridge for up to 3 days. To freeze, use freezer-safe ramekins and wrap tightly—thaw in the fridge overnight before reheating.
To reheat, warm in the oven at 350°F until bubbling hot. Broil for 1–2 minutes at the end to refresh that crispy topping. Avoid microwaving if possible, as it softens the panko and dulls the texture.
Crustless Chicken Pot Pie
Ingredients
- 1/2 cup panko breadcrumbs
- 1/4 teaspoon dried thyme
- 1/2 cup frozen corn
- 2 teaspoons olive oil
- 1 pound boneless chicken breast diced
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons all-purpose flour
- 2 large carrots finely chopped (approx. 3/4 cup)
- 2 shallots minced
- 1/4 cup unsalted butter
- 1/2 cup frozen peas
- 1 cup whole milk
- 1 1/4 cups chicken or vegetable broth
Instructions
- Season chicken pieces with salt and pepper, then sear in a deep skillet with olive oil over medium heat for approximately 3 minutes per side until golden and cooked through. Remove the chicken and set it aside.
- In the same pan, melt 1 tablespoon of the butter, then add chopped shallots and carrots. Cook gently over medium-low heat for around 5 minutes until the vegetables have softened.
- Incorporate the peas and corn along with the remaining butter. Once melted, sprinkle in the flour and stir until all vegetables are evenly coated.
- Pour in the broth and allow the mixture to gently simmer for 1–2 minutes, stirring to prevent lumps. Stir in the milk as the sauce begins to thicken, then season with thyme and adjust salt and pepper to taste. Continue simmering for 8–10 minutes, stirring regularly until the mixture thickens to a creamy consistency. Return the cooked chicken to the pan and mix well.
- Divide the filling into oven-safe ramekins, topping each with panko. Broil under high heat for roughly 1 minute until the topping becomes golden and crisp. Serve immediately while warm.
