Description
How to make high protein crustless chicken pot pie with tender chicken, mixed vegetables, and a creamy sauce that’s a healthy, satisfying dinner.
Ingredients
- High-Protein Base:
- 3 cups cooked chicken breast, shredded or diced
- 2 cups low-sodium chicken broth
- 1.5 cups whole milk (or 2%)
- 1/4 cup all-purpose flour
- Vegetables & Aromatics:
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen green peas
- Seasonings & Herbs:
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- Finishing Touch:
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables soften, becoming slightly translucent. This creates a delicious foundation for your pot pie.
- Build Sauce: Sprinkle flour over the softened vegetables and stir for 1 minute to cook out the raw flour taste. Slowly whisk in the chicken broth, then the milk, ensuring no lumps form. Continue stirring until the mixture begins to thicken.
- Season & Thicken: Stir in the thyme, salt, pepper, and garlic powder. Bring the mixture to a gentle simmer, stirring constantly for 3-5 minutes until the sauce thickens to your desired consistency. This creamy base is crucial.
- Finish Filling: Fold in the shredded cooked chicken and frozen green peas. Cook for another 2-3 minutes, stirring gently, until the peas are tender and everything is heated through. This completes the delicious High Protein Crustless Chicken Pot Pie filling.
- Rest & Dish: Remove the pot pie filling from the heat and let it rest for 5 minutes. This allows the flavors to meld and the sauce to set slightly. Ladle the warm, comforting High Protein Crustless Chicken Pot Pie into individual bowls.
- Garnish & Enjoy: Garnish generously with fresh chopped parsley. Serve immediately, perhaps with a side of crusty bread or a light salad. Enjoy this healthy, satisfying, and comforting High Protein Crustless Chicken Pot Pie for dinner!
Notes
Whisk flour into softened vegetables for a full minute before adding liquids to prevent a lumpy sauce.
Store leftover pot pie in an airtight container in the refrigerator for 3-4 days; cool completely before storing.
For gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend; unsweetened almond milk works for dairy-free.
Serve warm, garnished with fresh parsley, alongside a crisp green salad or warm, crusty bread.
The filling can be made up to 2 days ahead and refrigerated, or frozen for up to 3 months.
Warm broth and milk slightly before adding to the roux for an incredibly velvety smooth sauce.
**Allergy Information:** Dairy, Gluten