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–+ servings
Crustless Chicken Pot Pie

Comforting Crustless Chicken Pot Pie for Cozy Nights

A cozy Crustless Chicken Pot Pie transforming classic pot pie flavors into a hearty soup, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Unsalted Butter Substitute with olive oil for a dairy-free version.
  • 1 Yellow Onion Can use shallots if needed.
  • 2 Carrots Parsnips work as a delightful substitute.
  • 2 Celery Stalks Fennel can be used for an anise flavor.
  • 3 Garlic Cloves Garlic powder can substitute in a pinch.
  • ¼ cup Whole Wheat/All-Purpose Flour Switch to gluten-free flour for a gluten-free option.
  • 4 cups Low-Sodium Chicken Stock Homemade stock enhances flavor beautifully.
  • 1 cup Milk Almond or oat milk is ideal for a dairy-free alternative.
  • 2 cups Sweet Potatoes Yukon gold or russet potatoes can be substituted.
For Seasoning and Garnish
  • 1 teaspoon Salt Adjust according to your taste preferences.
  • ½ teaspoon Black Pepper Use white pepper for a milder taste.
  • 1 teaspoon Fresh/Dried Thyme Italian seasoning can be a good alternative.
  • 2 cups Cooked Shredded Chicken Rotisserie chicken is a convenient choice.
  • 1 cup Frozen Peas Corn or green beans can be swapped in.
  • 1 tablespoon Fresh Parsley Green onions work as a substitute if needed.
  • 2 cups Baby Spinach Kale or Swiss chard can replace it for variety.

Equipment

  • Dutch oven

Method
 

Cooking Instructions
  1. Melt the butter in a large Dutch oven or pot over medium-low heat.
  2. Add diced yellow onion, chopped carrots, and chopped celery stalks; cook until softened.
  3. Stir in minced garlic and cook for an additional 30 seconds.
  4. Sprinkle in the flour, mixing until the vegetables are coated; cook for about 1 minute.
  5. Pour in the chicken stock and milk, stirring well; then add cubed sweet potatoes, salt, pepper, and thyme.
  6. Bring to a gentle boil, then reduce heat to medium-low and allow to simmer uncovered.
  7. After the sweet potatoes are tender, gently stir in shredded chicken and frozen peas.
  8. Taste and adjust seasoning, then serve hot, garnished with parsley or green onions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 5gCholesterol: 80mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 8000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

This soup is a warm and comforting dish, perfect for chilly evenings. Customize with your favorite vegetables or proteins as desired.

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