High Protein Crustless Chicken Pot Pie

The aroma of a comforting chicken pot pie wafts through the kitchen, instantly warming the heart. This High Protein Crustless Chicken Pot Pie is a delightful twist on the classic, combining tender chicken and vibrant vegetables in a creamy sauce. It takes just about 40 minutes to prepare and bake, allowing you to make a hearty dish with ease, perfect for busy weeknights.

This recipe is ideal for families seeking a nutritious meal or anyone needing a cozy dish to enjoy. It’s a fantastic option for meal prep, as it can be comfortably stored in the fridge for a few days or frozen for later enjoyment.

Why You’ll Love This Recipe

• The creamy texture envelops tender chicken and vegetables for a satisfying bite.
• It’s quick to prepare, ready in just around 40 minutes.
• You can customize it with your favorite vegetables and cheeses.
• The crustless style makes it lower in carbs while still being filling.

What You’ll Need

Here’s everything you need to create this delicious dish.

For the Filling

• 2 cups cooked chicken, shredded
• 2 cups mixed vegetables (carrots, peas, corn, green beans)
• 1 cup chicken broth
• 1 cup milk
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

For Thickening (optional)

• 2 tablespoons cornstarch (optional for thickening)

For Topping (optional)

• 1/2 cup shredded cheese (optional)

Use vegetable broth for a lighter flavor.

Substitutions & Swaps

• Chicken: use turkey or tofu for a protein swap.
• Vegetables: swap in your favorites like mushrooms or spinach.
• Milk: substitute with almond milk for a dairy-free option.
• Cheese: omit for a lighter dish or use nutritional yeast.

How to Make It

Get ready to whip up a cozy meal with these simple steps.

Preheat

Preheat your oven to 375°F (190°C).

Sauté

In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, cooking until softened.

Combine

Stir in the mixed vegetables, chicken, thyme, salt, and pepper.

Mix

Pour in the chicken broth and milk, stirring to combine. If desired, mix cornstarch with a little water and add it to the mix to thicken.

Transfer

Transfer the mixture to a greased baking dish.

Bake

Bake in the preheated oven for about 25-30 minutes, until heated through and bubbly.

Top

If using, sprinkle shredded cheese on top during the last 5 minutes of baking.

Cool

Let it cool slightly before serving.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, freeze for up to 2 months.
Reheat: Microwave for 2-3 minutes or bake at 350°F (175°C) until warmed through.

Tips for Best Results

• Ensure the chicken is well shredded for even mixing.
• Use frozen vegetables for convenience—no need to thaw!
• Adjust seasonings based on your taste preferences.
• Allow the dish to cool briefly to enhance flavors.

Serving Suggestions

• Pair it with a fresh green salad for a balanced meal.
• Serve it alongside crusty bread to soak up the creamy filling.
• Offer it with a side of mashed potatoes for an extra hearty dinner.