Skip the carbs but enjoy the comfort of a traditional pot pie with this delicious, fast, and easy recipe!
Crustless pot pie might sound like a trendy part of the Paleo diet movement. But this tasty version of a beloved comfort food has more in common with the Amish than modern-day fitness fanatics.
This dish is similar to the Pennsylvania Dutch chicken pot pie—a crustless, noodle-based stew made with chicken, vegetables, and square-cut egg noodles that’s simmered in a pot. But it differs in both content and presentation. There are no noodles and no crust, but you still get that comforting, creamy stew-like filling in a cute, individual-sized ramekin. The kicker is a light topping of panko breadcrumbs that you broil to a lovely golden brown. Altogether, this recipe delivers the classic chicken pot pie experience—but with fewer carbs!
Plus, the whole thing comes together in just over half an hour, making it the perfect weeknight dinner. And leftovers might even taste better after melding all the flavors overnight in the fridge. Skip the pie crust and try this quick and easy recipe for a comfort-food shortcut.
A brief history of the pot pie
Savory pies date back to ancient times. The Greeks and Romans baked various meats and vegetables inside pastry shells. In medieval and Renaissance Europe, pies sometimes featured elaborate presentations—most famously, serving live birds encased in a baked pie crust as a banquet spectacle, a tradition referenced in the nursery rhyme “Sing a Song of Sixpence.” This practice continued in England into the 16th century, before evolving into the more familiar meat pies we know today.
One iteration of the dish was known as the “sea pie” because it was popular among sailors in the 18th century. Early American cookbooks referred to similar dishes as “chicken pie” or “meat pie.” The term “pot pie” first appeared in American recipes around 1839, describing a dish of stewed meat and vegetables topped with a crust or dumplings.
The first commercially available frozen pot pie came around in 1951 from C.A. Swanson. Today, pot pies come in many forms with a wide range of toppers, from traditional pie crust to mashed potatoes, cornbread, biscuits, mashed sweet potatoes, and crunchy breadcrumbs. My personal favorites are mashed sweet potatoes or this crustless version of the popular comfort food.
How do I store leftovers?
After removing your crustless chicken pot pie from the broiler, let it cool slightly and store it within 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.
When it’s time to reheat, thaw leftovers in the fridge overnight and pop them into the oven or air fryer at 325°F for about 12-15 minutes, or until the internal temp reaches 165°F. If you’re in a hurry, you can microwave portions for about 1 minute, then stir and add another 1 minute. Note that the panko topping will soften after storing and reheating. If you have leftovers after reheating, you can keep them in the fridge for 3-4 days or place the crustless chicken pot pie back into the freezer. If you refreeze them, you’ll want to eat the crustless pie within 1 month to avoid freezer burn.
Serving suggestions
Your crustless chicken pot pie makes for a great meal on its own, but it also pairs beautifully with side dishes like a Burrata Salad, Green Bean Casserole, Low-Carb Potato Salad With Cauliflower, this LongHorn Brussels Sprouts Recipe, Vegan Paleo Broccoli-Cashew Salad, or Paleo Baked Zucchini Fritters. For beverages, consider this Orange Julius Recipe, Tropical White Moscato Sangria, or Cucumber-Mint Water.
Then whip up some sweet treats like this gluten-free and Paleo Chocolate Lava Cake Recipe or these Lemon Blueberry Bars.
Ingredients
- 1 pound boneless, chicken breast chopped into 1/2-inch cubes
- Salt and pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 small onion chopped
- 2 large carrots chopped
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 2 1/2 tablespoons all-purpose flour
- 3/4 cup chicken broth
- 1 1/2 cups whole milk
- 1/2 cup panko breadcrumbs
Instructions
- Season the chicken pieces with salt and pepper. Heat olive oil in a large, deep skillet over medium heat. Cook the chicken pieces for about 3-4 minutes on each side until browned and nearly cooked through. Remove the chicken and set aside.
- Melt butter in the skillet, then sauté chopped onions and carrots over medium-low heat for 5 minutes until softened. Stir in frozen peas, corn, thyme, rosemary, and garlic powder.
- Sprinkle the flour over the sautéed vegetables and stir until evenly coated. Pour in the chicken broth and bring to a gentle simmer while stirring to combine and avoid lumps. Add the whole milk.
- Return the chicken to the skillet and simmer on low heat for 8 to 10 minutes until the sauce thickens and the chicken is cooked. If too thick, add more broth to thin it.
- Spoon the mixture into oven-safe ramekins. Top with panko breadcrumbs and broil under high heat for about 1-2 minutes until lightly browned. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment