Crustless Chicken Pot Pie Recipe: Creamy Low-Carb Comfort Food

This crustless chicken pot pie makes weeknight dinners simple and comforting. No rolling or baking a crust — just a creamy, classic pot pie filling finished with a crisp panko topping. Ready in about 30 minutes, it’s a family favorite that’s easy to customize for gluten-free, dairy-free, vegetarian, or low-carb diets.

Traditional pot pie is cozy but making the crust can be time-consuming. This crustless version delivers the same comforting flavors without the fuss. It freezes and reheats well, and you can portion it into individual ramekins for easy serving.

Table of Contents

• Why You’ll Love This Recipe
• Ingredients
• Substitutions & Variations
• How to Make Crustless Chicken Pot Pie
• Serving Suggestions
• Storage and Freezing Tips
• Recipe FAQ
• Comfort Food Recipes
• Crustless Chicken Pot Pie Recipe

Why You’ll Love This Recipe

• 30-minute meal — fast to make and ideal for busy evenings.
• Meal prep friendly — stores well in the refrigerator or freezer.
• Beginner-friendly — use frozen vegetables or pre-cut produce to skip chopping.
• Great to gift — makes a comforting meal to bring to new parents or someone recovering.
• Individual portions — serve in ramekins for a pretty, portioned presentation.

Ingredients

• Chicken — boneless skinless chicken breast, pre-cooked chicken, or rotisserie chicken.
• Vegetables — carrots plus frozen peas and corn; a chopped mirepoix works too.
• Shallots — milder than onions, they add subtle sweetness.
• Thyme — dried or fresh for a gentle herb note; rosemary or garlic powder are optional.
• Butter — for richness; use your preference or a dairy-free substitute.
• Milk — whole milk recommended for creaminess; any milk can work.
• Broth — vegetable or chicken broth or stock, low-sodium preferred.
• Panko — for a crunchy topping; omit for a lighter, soup-like version.

Substitutions & Variations

• Frozen vegetables — use 2 cups of a frozen medley if you want zero prep.
• Turkey — swap leftover turkey for a post-holiday option.
• Celery — add 1/2 cup chopped celery if you like the classic flavor.
• Richer sauce — replace milk with heavy cream for a thicker, more decadent filling.
• Dairy-free — use olive oil or plant-based butter and oat milk.
• Gluten-free — use gluten-free panko and thicken with cornstarch or arrowroot instead of flour.
• Vegetarian — omit the chicken and increase the mixed vegetables.
• Low-carb — skip the panko and thicken with psyllium powder or heavy cream.
• Want a crust? — use this filling with store-bought pie crust, biscuits, or puff pastry.

How to Make Crustless Chicken Pot Pie

Step 1: Cut chicken into bite-sized pieces and season with salt and pepper. Heat oil in a large skillet and cook the chicken over medium heat until browned and cooked through. Remove and set aside.

Step 2: In the same pan, melt butter and cook shallots and carrots until softened. Stir in peas and corn (or add a frozen medley) and then sprinkle the flour over the vegetables, stirring to coat.

Step 3: Pour in the broth and bring to a boil, then reduce to a simmer. Stir constantly so the flour blends smoothly into the liquid.

Step 4: Stir in the milk and thyme, and simmer over medium-low heat until the sauce thickens and coats a spoon. Season with salt and pepper, then return the cooked chicken to the pan and heat through.

Step 5: Transfer the filling to oven-safe ramekins, a gratin dish, or leave it in an oven-safe skillet.

Step 6: Sprinkle panko over the top and broil on high for 1–2 minutes until golden brown. Serve warm.

Serving Suggestions

This dish is satisfying on its own, but pairs nicely with simple salads or roasted vegetables. A warm baguette or garlic bread is great for sopping up the sauce.

• Bibb lettuce salad
• Kale crunch salad
• Fall panzanella or roasted vegetable salad
• Spinach salad with chickpeas
• Roasted Brussels sprouts

Comfort Food Recipes

Pasta

Chicken Alfredo Lasagna with Boursin

Chicken

Skillet Chicken Pot Pie Noodles

Gluten Free

Chicken and Brown Rice Soup

Pasta

Boursin Orzo Bake

If you loved this recipe, leave a review in the recipe card and tag @thedizzycook on social media to share your version.

4.97 from 84 votes

Servings:
4 people

Crustless Chicken Pot Pie

By Alicia

All the creamy, comforting flavors of pot pie without the effort. Crispy panko tops individual servings for a cozy meal.

Prep: 10 mins

Cook: 25 mins

Total: 35 mins

Ingredients

• 1 pound boneless chicken breast, cut into bite-sized pieces
• 2 teaspoons olive oil
• Kosher salt and black pepper
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 shallots, chopped
• 2 large carrots, chopped (about 3/4 cup)
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 cup whole milk
• 1 1/4 cups vegetable or chicken broth
• 1/2 teaspoon dried thyme
• 1/2 cup panko

Instructions

• Cut chicken into bite-sized pieces and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 2 teaspoons olive oil in a large skillet and cook chicken over medium heat until browned and cooked through, about 6–8 minutes total. Remove and set aside.
• In the same pan, melt 4 tablespoons butter over medium heat. Add chopped shallots and carrots and cook until softened, about 5 minutes. Add peas and corn, then stir in 3 tablespoons all-purpose flour until vegetables are coated.
• Pour in 1 1/4 cups broth and bring to a boil, then reduce heat to medium-low and stir so the flour dissolves and the sauce smooths. Stir in 1 cup milk as the sauce begins to thicken, then add 1/2 teaspoon dried thyme and season with 1/4 teaspoon kosher salt and a pinch of black pepper. Simmer 8–10 minutes until the sauce coats a spoon. Add the cooked chicken and warm through; taste and adjust seasoning.
• If using an oven-safe skillet, sprinkle 1/2 cup panko on top and broil on high for 1–2 minutes until golden. If using ramekins or a casserole dish, transfer the filling, top with panko, and broil the same way. Serve warm.

Notes

• Cooked chicken shortcut: Stir in rotisserie or leftover cooked chicken after the sauce has thickened.
• Frozen veggies shortcut: Use 2 cups of frozen vegetable medley if you want no chopping.
• Dairy-free: Replace butter with olive oil or plant-based butter and use oat milk.
• Gluten-free: Use gluten-free panko and thicken with arrowroot or cornstarch instead of flour.

Nutrition

Calories: 380 kcal, Carbohydrates: 25 g, Protein: 31 g, Fat: 18 g, Saturated Fat: 9 g, Cholesterol: 109 mg, Sodium: 361 mg, Potassium: 822 mg, Fiber: 3 g, Sugar: 7 g

Nutrition information is an estimate and should be used as a guideline only.

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