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Close up of a bowl of crustless chicken pot pie (filling) over rice, with sage leaves surrounding them.
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5 from 2 votes

Crustless Chicken Pot Pie Recipe

Hearty, comforting and so cozy, it's perfect for colder weather, but you'll want this Crustless Chicken Pot Pie all year long. Loaded with chicken and tons of veggies, all in a special creamy buttermilk sauce.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: chicken for family dinner, comfort food recipes for fall and winter
Servings: 6
Calories: 348kcal

Ingredients

For the Vegetables

  • 2 tablespoons olive oil
  • ¾ pound Yukon gold potatoes washed and dried, cut into bite-sized pieces (about 2½ cups when cut)
  • 1 cup roughly chopped yellow onion (about ½ medium-large onion)
  • ¾ pound carrots, peeled and cut into bite sized pieces (2 cups when cut)
  • 1 tablespoon fresh sage, finely chopped
  • teaspoons dried thyme
  • salt and freshly ground black pepper

For the Chicken

  • pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper

For the Sauce

  • cup chicken stock
  • 2 tablespoons cornstarch
  • 2 cups buttermilk
  • ¾ teaspoons ground cardamom
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • teaspoon nutmeg
  • 1 tablespoon unsalted butter
  • 1 cup peas, thawed if frozen

Assembly

  • 2 tablespoons bread crumbs (optional)

Instructions

  • Preheat the oven to 450°F, and adjust a rack to the center.

Roast the Vegetables

  • Coat a deep 12-inch pie dish or 9 x 13 x 2-inch casserole dish with the olive oil. Add the potatoes, carrots, onion, sage and thyme to the dish and sprinkle generously with salt and pepper. Toss to be sure everything is well coated. Place the pan in the 450°F oven, and roast the vegetables until they're tender and golden, about 35 minutes. They should be mixed about halfway through. Set aside and reduce the oven to 375°F.

Sauté the Chicken

  • While the vegetables are roasting, place the chicken breasts between two pieces of plastic wrap and gently pound them with a meat pounder (or the bottom of your smallest sauté pan). Their thickness should be even throughout so they cook evenly. Sprinkle both sides with salt and pepper.
  • Coat the bottom of a large skillet with the olive oil and place it over medium-high heat. Once it's very hot, add the chicken breasts and sauté just until they're cooked through, about 7 minutes. Flip them over, and turn the heat to low-medium about halfway through. Set them aside to cool for at least 10 minutes. Then cut them into bite-sized pieces. Set aside.

Make the Sauce

  • Add about ¼ cup of the stock to a small dish and add the cornstarch. Quickly whisk it until it's smooth. This is called slurry, and it will thicken the sauce. Set aside.
  • Add the remaining chicken stock, the slurry, the buttermilk, cardamom, cinnamon and nutmeg to a medium-sized sauce pan and place it over low-medium heat. Cook, constantly whisking, only until it's very gently simmering, and then turn off the heat. Do NOT let it boil. (This whole process should only take a few minutes.)


Assemble

  • Add the chopped chicken, peas and the sauce to the dish with the roasted vegetables and gently mix. Sprinkle with bread crumbs if desired for a bit of a crunch, and place it in the 3750°F oven for about 10 minutes, just to meld everything together.
  • Serve!

Notes

Nutritional information is only an estimate.

Nutrition

Calories: 348kcal | Carbohydrates: 32g | Protein: 28g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 461mg | Potassium: 927mg | Fiber: 5g | Sugar: 10g | Vitamin A: 9775IU | Vitamin C: 29mg | Calcium: 74mg | Iron: 2mg