This crustless chicken pot pie is a gluten free and easy to make recipe that is cozy, creamy and made in one pot! Perfect for a quick winter weeknight dinner the whole family will love.
Chicken pot pie has always been one of my favorite cozy winter meals, but I’m also obsessed with soup of all kind (especially my tuscan white bean soup) so I decided to combine the two here!
This crustless chicken pot pie is kind of like a pot pie soup, although a very thick one so maybe more like a stew! But nevertheless it’s cozy, creamy, made in one pot, full of flavor and perfect for meal prep.
I love serving it with a rustic gluten free bread (Whole Foods usually has some good ones in the freezer section), but it’s also delicious just as is for a lower carb version.
A traditional pot pie will have both a top and bottom crust, but it’s important to pre-bake the bottom crust so it doesn’t get soggy.
Why you’ll love this recipe
- High Protein
- One pot
- Perfect for meal prep
- Naturally gluten free
- Ready in 30 minutes
VEGGIES. Chicken pot pie traditionally uses carrots, peas, corn and onion, but you’ll also sometimes find celery. I’m not the biggest celery fan so I left that out, but you can definitely saute that along with the onion and carrot if you like!
CHICKEN. I used and highly recommend shredded rotisserie chicken because it adds a lot more flavor. You can also use regular chicken breast that you dice or shred.
SPICES. Thyme, Italian seasoning, salt, pepper and red pepper flakes! Nothing fancy here, but feel free to add anything else you like.
BROTH. I suggest low sodium chicken broth, but if you only have regular, decrease the salt by half.
CASHEW CREAM. I opted for cashew cream so this recipe is dairy free, but you can also use regular heavy cream.
BUTTER. Regular or dairy free butter work here, or even olive oil!
FLOUR. Gluten free all purpose flour will help thicken up the chicken pot pie and give it that classic creamy texture.
How to make crustless chicken pot pie
Add the butter to a large pot or dutch oven and let melt over medium heat.
Add in the diced onion and carrot and saute for about 5-7 minutes. Mix in the garlic, thyme, Italian seasoning, salt, pepper and red pepper flakes.
Saute for about 2 minutes. Whisk in the flour.
Add in the cashew cream and chicken broth and simmer for about 5 minutes to let thicken slightly. Add in the shredded chicken, peas and corn.
Let simmer over low heat for 10-15 minutes, stirring occasionally until thick. Serve as is or with fresh parsley, bread etc!
How to store
Once prepared, this crustless chicken pot pie will keep in the fridge for about 3 days. I like to reheat it in a pot on the stove until hot.
You can also freeze this recipe as well! Be sure to let it cool completely, then transfer to a freezer safe container and freeze for up to 1 month.
I prefer to store in smaller containers so it’s already pre-portioned and you can defrost only what you need per meal. I suggest letting thaw in the fridge, then reheating on the stove until warm.
What creates the sauce in chicken pot pie?
There isn’t really a “sauce” in chicken pot pie, it’s essentially just the chicken broth and cream that are thickened thanks to the flour.
The spices, salt and pepper give the “sauce” flavor, but there is no sauce that you need to prepare on the side.
Why is my chicken pot pie watery?
If you add too much liquid to the recipe it will end up too watery because there isn’t enough starch/flour to thicken it up.
If you notice this has happened, you can whisk in an additional tablespoon of flour and let simmer until thick. I suggest whisking the flour with a tablespoon of water before adding to the pot pie so it doesn’t get clumpy.
While this crustless chicken pot pie is more or less a stew and does not require any baking, you can transfer it to one large or several small baking dishes, top with breadcrumbs and bake until golden brown.
This will give it more of a classic pot pie feel but still keeping it crustless.
Try these easy dinner recipes!
- Gluten Free Chicken Piccata
- Sriracha Salmon Bowls
- Teriyaki Salmon
- Tahini Pasta
- Peanut Butter Noodles
Gluten Free Crustless Chicken Pot Pie
by: claire cary
- 3 ½ cups shredded rotisserie chicken
- ¼ cup butter or olive oil
- 1 cup diced yellow onion
- 1 tablespoon minced garlic
- 2 large carrots peeled and sliced
- ⅔ cup peas
- ⅔ cup corn
- ⅓ cup cashew cream see notes
- 1 ½ cup low sodium chicken broth
- 2 tablespoons gluten free all purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- Add the butter to a large pot or dutch oven and let melt over medium heat.
- Add in the diced onion and carrot and saute for about 5-7 minutes.
- Add in the garlic, thyme, Italian seasoning, salt, pepper and red pepper flakes.
- Saute for about 2 minutes.
- Whisk in the flour.
- Add in the cashew cream and chicken broth and simmer for about 5 minutes to let thicken slightly.
- Add in the shredded chicken, peas and corn.
- Let simmer over low heat for 10-15 minutes, stirring occasionally until thick.
- Serve as is or with fresh parsley, bread etc!