Crustless Chicken Pot Pie Recipe – Learn under Experts : The Crustless Chicken Pot Pie recipe elevates chicken pot pie to a midweek meal that’s simple and doable. With a crispy breaded topping and all the most creamy, comforting ingredients without the hassle, this recipe calls for no rolling of dough.
The crust was one of the main things that always kept me from preparing pot pie. I simply didn’t want to roll out the dough, even though I was a huge chicken pot pie fan. I had an idea at that point: let’s make chicken pot pie without a crust!
You’ll enjoy the same comforting flavors in this recipe, which can be prepared very quickly. It’s not boring at all because the toasted panko still gives it a crispy, crunchy top.
Crustless Chicken Pot Pie Recipe – Learn under Experts
Ingredients
- 1 pound boneless chicken breast, cut into bite-sized pieces
- 2 teaspoon olive oil
- kosher salt and pepper
- ¼ cup butter
- 2 tablespoons all purpose flour
- 2Â shallots, chopped
- 2 large carrots, chopped (about ¾ cup)
- ½ cup frozen peas
- ½ cup frozen corn
- 1 cup whole milk
- 1 ¼ cups vegetable or chicken broth
- ¼ teaspoon dried thyme
- ½ cup panko
Instructions
Chop the chicken breast into small pieces and add kosher salt and pepper to taste. Cook the chicken bites in a big, deep skillet with a little amount of olive oil (about 2 tsp) over medium heat for about 3 minutes on each side, or until browned and cooked through. Chicken bites should be taken out of the pan and put aside.
Add 1 tablespoon of butter, chopped shallots, and chopped carrots to the same pan. Cook for about five minutes over medium-low heat, or until softened. Next, include the corn and peas along with the remaining butter. Add the two tablespoons of flour and stir until all the vegetables are coated as the butter melts.
To ensure the flour is smooth and not clumpy, add the broth and simmer (little bubbles, not a boil) for one to two minutes while stirring. When it begins to thicken, stir in milk. If preferred, add additional salt and pepper and thyme. Simmer the sauce until it thickens enough to coat a spoon, 8 to 10 minutes, stirring often. Add the cooked chicken to the concoction.
Filling for chicken pot pie should be poured into separate, oven-safe ramekins. Place panko on top and broil on high for approximately one minute, or until gently browned. Warm up and serve.
Notes
You need something lovely and creamy, and I believe oat milk has the best texture, therefore oatly oat milk would be a really fantastic milk substitute.
You may also use full fat coconut milk, though I believe that would have a more noticeable flavor impact.
I enjoy Aleia’s or Jeff’s gluten-free panko, which are both linked in the post.
Nutrition
- Calories:Â 380kcal
- Carbohydrates:Â 25g
- Protein: 31g
- Fat:Â 18g
- Saturated Fat:Â 9g
- Cholesterol:Â 109mg
- Sodium:Â 361mg
- Potassium:Â 822mg
- Fiber:Â 3g
- Sugar: 7g
- Vitamin A:Â 5721IU
- Vitamin C:Â 13mg
- Calcium:Â 114mg
- Iron: 2mg
