Name: Crustless Chicken Pot Pie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1.5 pounds chicken breast (cubed, 1/2 inch pieces); 1 each onion (diced); 12 ounces mixed vegetables (frozen); 1 cup sliced celery; 2 tbsp + 2 tbsp butter; 1/4 cup flour (or more, see note); 2 tsp salt (divided); 1 tsp + 1/2 tsp garlic powder; 1/2 tsp poultry seasoning; 1/4 tsp dried thyme; 2 cups chicken broth; 1/2 cup heavy cream (or half and half); 1 cup Panko

Get to know the ingredients

Small chicken cubes

Cut the chicken breast into half-inch pieces before coating it in poultry seasoning, garlic powder and salt.

Flour for the vegetables

Sprinkle flour over softened onion and celery and mix until it becomes golden before adding broth.

Cream or half and half

Heavy cream or half and half are listed; stir it in slowly after the broth dissolves the flour.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 6. Original quantities shown.

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How to make it

0 of 9 steps complete

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.
For the panko: 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.
To prepare the chicken pot pie filling: 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.
To prepare 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.
To prepare the chicken pot pie filling: Sprinkle the flour over the onion and celery and mix it in for about a minute until it becomes golden brown.
To prepare the chicken pot pie filling: 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.
To prepare the chicken pot pie filling: 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.
To prepare the chicken pot pie filling: Then turn off the heat and sprinkle the panko bread crumbs over the top. Serve warm.

Make room for Crustless Chicken Pot Pie

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Add crumbs off the heat

Turn off the heat once the filling is thickened and cooked through, scatter panko over the top and serve warm.

A little more help as you go

Keep leftover crumbs separate

Store topping apart from leftover filling in the fridge so the crumbs stay crisp.

A thicker filling is allowed

If you'd like a thicker broth, use the larger flour range during the same flour-cooking stage.

A few questions you might have

Does this need a pastry lid?

The recipe finishes with toasted garlic panko scattered over the hot chicken filling instead of a pastry topping.

Can chicken be slightly underdone after browning?

The directions note it may not be fully cooked yet; it must finish cooking during the final filling simmer.

When do I lower the heat?

Use medium for the onion and celery, then low once the creamy broth simmers before chicken and vegetables return.

Does the thyme go with the chicken seasoning?

Add dried thyme to the broth and cream mixture before bringing it to a simmer.

Is the panko mixed into the sauce?

Keep it aside after toasting and sprinkle it over the filling only after the heat is turned off.

Any more cooking tips?

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!

Crustless Chicken Pot Pie

1. Toast the crumbs first

2. Leave chicken undisturbed to brown

3. Finish chicken in the filling