Name: Crustless Chicken Pot Pie with Crispy Panko Topping Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound boneless chicken breast, cut into bite-sized pieces; 2 tsp olive oil; Kosher salt and pepper, to taste; 1/4 cup butter (divided); 2 tablespoons all-purpose flour; 2 shallots, chopped; 2 large carrots, chopped (about 3/4 cup); 1/2 cup frozen peas; 1/2 cup frozen corn; 1 cup whole milk; 1 1/4 cups vegetable or chicken broth; 1/4 teaspoon dried thyme; 1/2 cup panko breadcrumbs

Jump to Recipe· 3.8 from 66 reviews

If you adore the rich, creamy comfort of a classic pot pie but aren’t in the mood for fiddling with crusts, you are going to love this Crustless Chicken Pot Pie with Crispy Panko Topping Recipe. It has all the heartwarming goodness you crave—tender chicken, savory veggies, and a luscious sauce—finished off with a perfectly crunchy panko topping that adds texture and a delightful golden color. It’s a cozy dish that feels like a warm hug on a plate and comes together surprisingly quickly, making it a favorite for any night when you want homemade comfort without a fuss.

Ingredients You’ll Need

The image shows raw cooking ingredients laid out on a wooden table. There is a white square bowl filled with small pieces of cooked light-brown chicken at the bottom right. Above the bowl are small bright orange baby carrots arranged side by side. To the left of the carrots are two light brown shallots with skins on. Next to them, on the top left, is a stick of yellow butter partially wrapped in white paper. Near the butter is a clear glass measuring cup filled with orange-yellow broth or sauce. On the right side of the broth is another clear glass measuring cup filled with small frozen green peas. Finally, on the far right is an empty clear glass measuring cup. The setting is on a white marbled texture surface photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity. Every ingredient plays a vital role in bringing you a dish that balances creamy, savory flavors with just the right textural contrast. From tender chicken to vibrant veggies, and the crispy panko topping, these essentials combine to create a comforting masterpiece.

1 pound boneless chicken breast: Bite-sized pieces cook quickly and stay juicy inside the creamy filling.
2 tsp olive oil: Helps brown the chicken beautifully, adding a subtle fruity note.
Kosher salt and pepper: Essential seasonings to bring out the natural flavors.
1/4 cup butter: Adds luscious richness and helps create a velvety sauce.
2 tablespoons all purpose flour: Thickens the sauce perfectly so it clings to every bite of chicken and veggies.
2 shallots, chopped: Their mild onion flavor deepens the savory profile.
2 large carrots, chopped: Bring a tender sweetness and beautiful orange pop of color.
1/2 cup frozen peas: Add bursts of freshness and a vibrant green hue.
1/2 cup frozen corn: Sweet kernels that pair beautifully with the savory filling.
1 cup whole milk: Provides creaminess and helps create that silky, comforting sauce.
1 1/4 cups vegetable or chicken broth: Adds depth and balances the creaminess with savory notes.
1/4 teaspoon dried thyme: An earthy herb that lifts the flavor with subtle floral hints.
1/2 cup panko: The star of the crispy topping, delivering crunch and golden color.

How to Make Crustless Chicken Pot Pie with Crispy Panko Topping Recipe

Step 1: Sear the Chicken

Start by cutting your boneless chicken breast into bite-sized pieces and seasoning them generously with kosher salt and pepper. Heat about 2 teaspoons of olive oil in a large, deep pan over medium heat, then add the chicken bites. Cook them for about 3 minutes on each side until beautifully browned and cooked through. This searing technique locks in the juices, ensuring every bite stays tender and flavorful. Once cooked, remove the chicken and set it aside to rest while you build the filling.

Step 2: Sauté the Veggies

In the same pan, drop in 1 tablespoon of butter along with the chopped shallots and carrots. Lower the heat to medium-low and cook everything gently for about 5 minutes until the veggies soften and their natural sweetness begins to shine. This slow sauté makes the veggies melt into the sauce later on. Then add the frozen peas and corn—these little bursts of color and texture make the dish so inviting. Toss in the remaining butter to get ready for the next step.

Step 3: Make the Creamy Sauce

As the butter melts, sprinkle in the flour and stir thoroughly so every veggie is coated. This ensures your sauce thickens evenly without lumps. Slowly pour in the broth, stirring constantly to keep the mixture smooth. Let it simmer gently for 1 to 2 minutes until it starts to bubble lightly, never rushing to a boil. Now add the whole milk; as the sauce slowly thickens, stir in the dried thyme for that subtle herbal lift. Season again with salt and pepper if needed, then let the sauce simmer for 8 to 10 minutes, stirring often until it reaches the perfect, spoon-coating thickness.

Step 4: Combine Chicken and Filling

Once your sauce is thick and dreamy, return the cooked chicken pieces to the pan, folding them gently into the creamy vegetable mixture. This step ensures every morsel is infused with flavor and warmth, completing that comforting pot pie filling that feels indulgent without being heavy.

Step 5: Assemble and Broil

Spoon the irresistible filling into individual oven-safe ramekins. Now comes the fun part: sprinkle a generous layer of panko on top of each ramekin. Pop them under the broiler for about 1 minute, watching carefully as the panko crisps up and turns a gorgeous golden brown. This crispy topping is the perfect contrast to all that creamy goodness beneath. Serve immediately and enjoy the satisfying crunch with every mouthful.

How to Serve Crustless Chicken Pot Pie with Crispy Panko Topping Recipe

A white round ramekin filled with a baked casserole showing three layers: the bottom layer is a creamy, light yellow sauce mixed with green peas and yellow corn; the middle layer appears soft and thick with a mix of vegetables; the top layer is a golden-brown crumbly crust sprinkled with fresh green herbs. A spoon held by a woman's hand is lifting a scoop of the casserole, highlighting the crumb texture and vegetables. The ramekin is placed on a white marbled surface, and a second ramekin is blurred in the background with a striped cloth. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To enhance the warmth and aroma, sprinkle fresh chopped parsley or thyme leaves over the panko topping right before serving. A light drizzle of extra virgin olive oil can add a subtle glossy finish. These small touches brighten the presentation and add a fresh herbal note that complements the richness perfectly.

Side Dishes

This Crustless Chicken Pot Pie with Crispy Panko Topping Recipe pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette, which cuts through the richness beautifully. Steamed green beans or roasted Brussels sprouts bring a fresh, earthy counterbalance. For a heartier meal, consider serving with warm crusty bread to soak up every last bit of sauce.

Creative Ways to Present

If you’re making this for a crowd, consider serving the filling family-style in a large casserole dish topped with a panko crust. Alternatively, use mini ramekins or even halved bell peppers as fun, edible vessels for the filling. Another idea is to add a sprinkle of grated Parmesan into the panko topping before broiling for an extra cheesy crust.

Make Ahead and Storage

Storing Leftovers

This comforting dish keeps beautifully in the refrigerator for up to three days when covered tightly. Be sure to store the ramekins or container with a lid or plastic wrap to maintain moisture and prevent the panko topping from becoming soggy.

Freezing

You can freeze the filling portion separately in an airtight container for up to 2 months. Avoid freezing after adding the panko topping, as it may lose its crispness. When ready to enjoy, thaw the filling overnight in the fridge and add fresh panko before broiling.

Reheating

Reheat leftover pie filling gently on the stovetop over medium-low heat, stirring often until warmed through. Transfer to ramekins, top with fresh panko, and broil for 1–2 minutes to revive that perfect crunchy topping. This way, every serving tastes fresh and inviting.

FAQs

Can I use rotisserie chicken instead of raw chicken breast?

Absolutely! Rotisserie chicken can be a fantastic shortcut. Just shred it and add it towards the end of making the filling to warm through without overcooking.

Is there a dairy-free version of this recipe?

Yes, you can substitute the butter with dairy-free margarine or olive oil and swap the whole milk for a creamy plant-based alternative like oat or cashew milk. Just make sure your milk is unsweetened and neutral in flavor.

What can I use instead of panko for the topping?

If you don’t have panko, plain breadcrumbs work well, though the texture will be less crisp. For a nutty twist, finely chopped nuts like almonds or pecans mixed with a little oil also create a delightful crunch.

How spicy is this dish?

This recipe is mild and comforting, making it family-friendly. You can add a pinch of cayenne or chili flakes if you want a little heat.

Can I make this recipe vegetarian?

Yes! Simply swap out the chicken breast for hearty vegetables or plant-based proteins like mushrooms or tofu, and use vegetable broth. The creamy sauce and panko topping still deliver incredible flavor and texture.

Final Thoughts

This Crustless Chicken Pot Pie with Crispy Panko Topping Recipe is a true crowd-pleaser that blends simplicity with a touch of elegance. It’s a fantastic way to enjoy all the comforting elements of traditional pot pie without the fuss of a pastry crust. Whether you’re looking for a weeknight go-to or a dish to impress guests, give this recipe a try—you might just find your new favorite comfort food to come back to again and again.