Crustless Chicken Pot PIe (2024)

Ingredients

There is actually a really funny story behind the ingredients I chose for these pot pies. I asked my Facebook group if they cared if celery was in the pot pie or if I could leave it out. This simple question launched into what I now like to refer to as The Great Celery debate.

This post reached over 100 comments - some people having more hatred for celery than paying taxes or having to work on Christmas. Others praised celery as the vegetable that has come to save us all.

My personal opinion? It's one less thing! I wanted to make this recipe really approachable and I think part of that is using frozen vegetables that you don't have to worry about going bad. Especially during the fall and winter months.

• Chicken - Cook either boneless skinless chicken breast or use pre-cooked rotisserie chicken to cut off one step.
• Carrots, Peas, and Corn - You can use a frozen vegetable medley for this, or all fresh and chopped.
• Shallots - I prefer to use shallots in this recipe as they have a softer flavor that lets the other ingredients shine.
• Butter - For this recipe I used Kerrygold, which gives it a rich flavor. However, I've also made this with Earth Balance Pressed Oils for a dairy free substitute.
• Milk - For this recipe I recommend whole milk, however, any milk will work. I like to use whole milk as it withstands higher heat without curdling, like reduced fat milk. Plus it's super rich and creamy. For dairy free, I recommend oat milk for the best texture and flavor.
• Vegetable or Chicken Broth - Both work well here. I recommend low sodium or homemade broth.
• Panko - Kikkoman and Trader Joe's are two brands I have used, but any panko will work for this recipe. For gluten free, use Aleia's or Jeff's Naturals.

Recipe Edits

• Dairy Free - This chicken pot pie is really easy to make dairy-free. Use olive oil or Earth Balance Pressed Oils instead of butter. Oatly oat milk would make a really great milk substitute as you need something nice and creamy and I think oat milk has the best texture. Full fat coconut milk could also be used, although I think that might affect the flavor a bit more.
• Gluten Free - To make this crustless chicken pot pie gluten free, all you need to do is substitute the flour and panko. Some ideas for the roux (a flour and butter mixture to thicken the sauce) is to use cornstarch, arrowroot powder, or your flavor gluten free flour.My favorite gluten free pankos are Aleia's and Jeff's Creations.
• Vegetarian - To make this vegetarian, just add another cup of mixed vegetables and omit the chicken.

Storage and Freezing Tips

This recipe is perfect for meal prep and gets better everyday! Cover and store in individual containers or ramekins (for personal servings) in the refrigerator for up to 3 days.

To freeze, cook the recipe up till step 5 where you put the panko on top. Place in freezer bags, laying flat to save space, or freezer storage containers for up to 6 months. This is a great meal to make ahead to prep for a baby or to give when friends are going through a hard time.

To defrost quickly, place the freezer bag in warm water, which should take about 30 minutes to 1 hour to defrost. This can also be defrosted overnight in the fridge (this is the best way).

Do I have to use individual ramekins?

No! I just like to serve it this way. A baking dish or casserole dish will also work. Just pour everything into the dish and put the panko on top, broiling it as if it were one large ramekin. Cooking time does not need to be adjusted.

Can I add potatoes to the recipe?

Small, chopped potatoes can also be added to this. I'd recommend cutting back on one other vegetable in the same amount that you add.

Can I used pre-cooked or rotisserie chicken?

Yes, start with cooking the vegetables instead of the chicken, then just stir the cooked chicken into the prepared sauce.