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Crustless Chicken Pot Pie

A simplified take on the classic chicken pot pie, this recipe delivers all the indulgent creaminess and warmth without the need for a crust. A crisp topping of golden panko adds delightful texture to these individually portioned savory pies.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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.

Notes

Creamy non-dairy options like Oatly oat milk serve well in place of whole milk, while full-fat coconut milk may alter the flavor slightly. For a gluten-free alternative, brands like Aleia’s or Jeff’s offer suitable panko substitutes. Homemade stock is advisable for those needing a low-sodium or migraine-friendly option.