This easy Crustless Chicken Pot Pie is quick to make, absolutely delicious and the perfect comfort food for a cozy night in. Serve it up in a bowl, or over mashed potatoes, biscuits, or just with a side salad. This is a dinner the whole family will love!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 6people
Calories: 376kcal
Ingredients
1.5poundschicken breastcubed, 1/2 inch pieces
1oniondiced
12ouncesmixed vegetablesfrozen
1cupsliced celery
2tbspbutter
1/4cupflouror more (see note)
2tspsaltdivided
1tspgarlic powder
1/2tsppoultry seasoning
1/4tspdried thyme
2cupschicken broth
1/2cupheavy creamor half and half
For the Topping
1cupPanko
2tbspbutter
1/2tspgarlic powder
Instructions
For the panko
Heat a large, heavy skillet over medium high heat. Add the butter and swirl it around the skillet so the entire bottom is coated.
Once butter is melted add the panko and garlic powder and cook, stirring regularly, for about 3-4 minutes or until the breadcrumbs become golden brown.Remove from pan and set aside.
To prepare the chicken pot pie filling
Melt 1 tablespoon of butter in the skillet over medium high heat.
Season the cubed chicken breast with the poultry seasoning, garlic powder, and 1 tsp of salt. Add to the hot skillet and spread into a single layer. Cook about 2 minutes per side without stirring. Then remove from skillet.Chicken may not be fully cooked, but will continue to cook when re-added to the chicken pot pie filling.
Reduce heat to medium. Add the last 1 tablespoon of butter into the skillet with the onion and celery.Cook for 4-5 minutes stirring regularly until the onion and celery start to soften and become translucent.
Sprinkle the flour over the onion and celery and mix it in for about a minute until it becomes golden brown.
Stir in the chicken broth and mix until flour is dissolved. Slowly stir in the cream, then add the remaining 1 teaspoon salt and 1/4 teaspoon thyme. Bring to a simmer.
Once it is simmering, reduce the heat to low. Then stir in the chicken and mixed vegetables and bring back to a simmer. Allow to simmer for about 5 minutes or until the broth has thickened and the chicken is fully cooked.
Then turn off the heat and sprinkle the panko bread crumbs over the top. Serve warm.
Notes
If you prefer a thicker broth, use 1/3-1/2 cup flour instead of 1/4 cup flour when making this recipe.
When you think you will have leftovers, I like to keep the panko bread crumbs separate from the chicken pot pie filling so that I can package the bread crumbs separately in the fridge. This allows you to keep them crispy for when you eat the leftovers!