Oh, comfort food! There’s just something so warm and inviting about it, isn’t there? Whenever I think of cozy nights in or gatherings with friends, my mind immediately drifts to this amazing Crustless Chicken Pot Pie. It’s a dish that feels like a big hug, with tender chicken and colorful veggies all mingled together in a creamy sauce, topped with a glorious layer of melted cheese. The best part? You don’t have to worry about making a crust! This recipe is super easy and perfect for those busy weeknights when you want something hearty without the fuss. Trust me, once you take that first bite, you’ll understand why it’s become a staple in my kitchen!
Ingredients List
- 2 cups cooked chicken, shredded: Use rotisserie chicken for convenience, or leftover chicken works great too!
- 1 cup mixed vegetables: A mix of carrots, peas, and corn gives a nice color and flavor, but feel free to swap in your favorites!
- 1 can cream of chicken soup (10.5 oz): This provides that creamy base—don’t skip it!
- 1 cup chicken broth: Adds moisture and enhances the chicken flavor; low-sodium is a good choice if you’re watching your salt!
- 1 cup milk: Whole milk gives the best creaminess, but you can use any milk you have on hand.
- 1/2 teaspoon garlic powder: A little hint of garlic enhances the dish—just the right amount!
- 1/2 teaspoon onion powder: A great way to add depth without chopping onions!
- 1 teaspoon salt: Adjust to your taste, especially if you’re using salted broth.
- 1/2 teaspoon black pepper: For that perfect touch of heat—feel free to add more if you like it spicy!
- 2 cups shredded cheese: Cheddar is my go-to, but you can mix it up with your favorite cheese for a delicious twist!
How to Prepare Crustless Chicken Pot Pie
Preheat the Oven
First things first, let’s get that oven preheating to 350°F (175°C). Preheating is super important because it ensures that your Crustless Chicken Pot Pie cooks evenly and gets that beautiful golden top. Nobody wants a soggy pie, am I right?
Combine Ingredients
In a large mixing bowl, combine your shredded chicken and mixed vegetables. I love using a colorful mix of carrots, peas, and corn—it makes the dish so cheerful! Now, add in the cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Give everything a good stir until it’s all well mixed. You want those flavors to mingle together, so don’t rush this part!
Transfer to Baking Dish
Alright, grab a greased baking dish (I usually use a 9×13 inch one). Pour your delicious mixture right in, spreading it out evenly. The greasing is key here; it’ll help everything come out smoothly later. You wouldn’t want your pot pie to stick, trust me!
Add Cheese Topping
Now for the best part—sprinkling the shredded cheese on top! I like to use cheddar, but whatever cheese you choose, make sure to spread it out evenly. This helps create that perfect, melty, bubbly texture on top that makes every bite irresistible.
Bake and Serve
Pop your dish into the oven and bake for about 30 to 35 minutes. You’ll know it’s done when the top is nice and golden, and it’s bubbling away. Once it’s out of the oven, let it cool for a few minutes before diving in. This helps everything set a bit, so you don’t burn your tongue on that deliciousness!
Nutritional Information
Alright, let’s talk numbers! While I’m all about the flavors, I know some of you appreciate a little insight into the nutritional side of things. Keep in mind that these values are estimates and can vary based on the exact ingredients you use.
- Serving Size: 1 serving
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 800mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 2g
- Protein: 25g
This hearty Crustless Chicken Pot Pie is not only comforting but also packs a punch with protein, making it a satisfying choice for dinner. Enjoy every bite knowing it’s both delicious and filling!
Why You’ll Love This Recipe
- Quick and Easy: With just a few simple steps, you can whip up this delicious Crustless Chicken Pot Pie in no time—perfect for busy weeknights!
- Comfort Food at Its Best: This dish brings back all those cozy feelings, making it a go-to for family dinners and gatherings.
- Gluten-Free: Since there’s no crust involved, it’s a fantastic option for anyone avoiding gluten without sacrificing flavor or satisfaction.
- Endless Customization: You can easily tweak the ingredients based on what you have on hand, from leftover veggies to different cheeses.
- Kid-Friendly: Kids love it! With its creamy filling and cheesy topping, it’s sure to please even the pickiest eaters.
Trust me, once you try this recipe, it’ll become a staple in your home, bringing smiles and full bellies every time!
Tips for Success
Alright, let’s make sure your Crustless Chicken Pot Pie turns out absolutely perfect! Here are some of my top tips to help you avoid any common pitfalls:
- Use Fresh Ingredients: Fresh chicken and vegetables really elevate the dish. If you can, use leftover rotisserie chicken or freshly cooked chicken for the best flavor.
- Don’t Overmix: When combining the ingredients, mix just enough to combine them. Overmixing can lead to a tough texture, and we want creamy and comforting, right?
- Adjust Seasoning: Make sure to taste your mixture before baking. Everyone’s palate is different, so feel free to add a pinch more salt or spices to suit your taste!
- Let it Rest: After baking, let your pot pie cool for a few minutes before serving. This not only helps it set up a bit but also prevents you from burning your mouth on that cheesy goodness!
- Experiment with Cheese: While cheddar is classic, don’t be afraid to mix in some mozzarella for stretchiness or even a bit of parmesan for a salty kick. The cheese topping can really change the flavor profile!
- Check for Doneness: Keep an eye on that baking time! Ovens can vary, so look for a bubbly, golden top. If it’s not quite there, give it a few extra minutes but watch it closely!
With these tips, you’ll be well on your way to a delicious and satisfying Crustless Chicken Pot Pie that’ll impress everyone at the table. Happy cooking!
Variations
One of the best things about this Crustless Chicken Pot Pie is how adaptable it is! You can easily switch up the ingredients based on what you have on hand or your personal preferences. Here are some fun ideas to get your creative juices flowing:
- Veggie Swap: Feel free to use any vegetables you love! Broccoli, bell peppers, or even diced potatoes can add a delightful twist.
- Spice It Up: Add a pinch of cayenne pepper or some Italian seasoning for an extra flavor kick. It’s amazing how just a little spice can transform the dish!
- Different Cheeses: Experiment with different types of cheese! Gouda or pepper jack can add a rich, smoky flavor, while mozzarella provides a nice stretch.
- Herb Infusion: Fresh herbs like thyme or rosemary can elevate the dish with their fragrant notes. Just chop them finely and mix them in!
- Protein Variations: Not a fan of chicken? Try shredded turkey or even cooked sausage for a hearty alternative!
With these variations, you can make each pot pie feel like a new creation, keeping dinner exciting and delicious every time!
Storage & Reheating Instructions
Got leftovers? No problem! This Crustless Chicken Pot Pie is perfect for making ahead and storing. To keep it fresh, let the dish cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. Just make sure to cover it well to prevent it from drying out!
If you want to keep it longer, you can freeze individual portions. Just scoop out servings into freezer-safe containers or wrap them tightly in plastic wrap and then in aluminum foil. It’ll keep in the freezer for up to 2 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge.
Now for reheating! You can pop it in the microwave for a quick fix, but if you want that lovely, bubbly texture back, I recommend reheating it in the oven. Preheat your oven to 350°F (175°C), then place the pot pie in an oven-safe dish and cover it loosely with foil. Bake for about 20-25 minutes or until heated through. This method helps keep the cheese nice and melty without drying out the filling. Enjoy those cozy leftovers!
FAQ Section
Can I use frozen vegetables in my Crustless Chicken Pot Pie?
Absolutely! Frozen mixed vegetables work great in this dish. Just toss them in while they’re still frozen; they’ll cook perfectly in the oven!
What can I substitute for cream of chicken soup?
If you don’t have cream of chicken soup on hand, you can use homemade white sauce or a different cream soup, like cream of mushroom. Just keep in mind that it will slightly change the flavor!
Can I make this dish ahead of time?
Yes, you can prep your Crustless Chicken Pot Pie ahead of time! Just assemble it and cover it tightly before refrigerating. Then, bake it when you’re ready to serve!
What should I serve with Crustless Chicken Pot Pie?
This dish is hearty on its own, but it pairs wonderfully with a fresh salad or some crusty bread for dipping. You can also add a side of steamed veggies for a complete meal!
How do I know when my pot pie is done baking?
Your Crustless Chicken Pot Pie is ready when the top is golden brown and bubbly. If you’re not sure, you can insert a knife in the center; it should come out hot and clean!
Crustless Chicken Pot Pie: 5 Comforting Secrets Revealed
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and comforting dish without the crust.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup (10.5 oz)
- 1 cup chicken broth
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheese (cheddar or your choice)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine shredded chicken and mixed vegetables.
- Add cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Mix well.
- Pour the mixture into a greased baking dish.
- Sprinkle shredded cheese evenly on top.
- Bake for 30-35 minutes or until bubbly and golden on top.
- Let it cool for a few minutes before serving.
Notes
- This dish can be made ahead and refrigerated.
- Use any leftover vegetables you have on hand.
- Adjust seasoning according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crustless Chicken Pot Pie, Chicken Pot Pie, Easy Chicken Dinner