Description
This Crustless Chicken Pot Pie is a comforting and hearty dish made in one pan without any dairy, perfect for those seeking a gluten-free and dairy-free meal. Packed with tender chicken, vegetables, and a creamy, flavorful sauce, it offers all the cozy flavors of a traditional pot pie minus the crust and dairy, making it lighter yet satisfying.
Ingredients
Chicken and Vegetables
- 1 pound boneless, skinless chicken breasts, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup sliced mushrooms
Sauce and Seasoning
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour (or gluten-free flour)
- 2 cups chicken broth, low sodium
- 1/2 cup unsweetened almond milk (or other dairy-free milk)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Chicken: Heat olive oil in a large skillet or sauté pan over medium heat. Add the diced chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, add chopped onions and garlic. Sauté until translucent and fragrant, about 3 minutes. Add sliced mushrooms and cook until tender, about 5 minutes. Then add the mixed vegetables and cook for another 3-4 minutes.
- Make the Sauce: Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the chicken broth while constantly stirring to avoid lumps, followed by the almond milk. Stir until the sauce begins to thicken.
- Add Seasonings and Chicken: Stir in dried thyme, rosemary, salt, and pepper. Return the cooked chicken to the pan and mix everything together. Let it simmer for an additional 5 minutes until the sauce is thick and bubbling.
- Serve: Remove from heat and sprinkle with fresh parsley if desired. Serve hot directly from the pan for a cozy, crustless pot pie experience.
Notes
- This recipe is naturally gluten-free if you use gluten-free flour in place of all-purpose flour.
- You can swap the chicken for turkey or use leftover roasted chicken for convenience.
- For a creamier texture, add a splash of coconut cream along with the dairy-free milk.
- If you prefer a thicker sauce, reduce the amount of chicken broth slightly or cook the sauce longer.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
