Description
This easy Crustless Chicken Pot Pie is a quick and comforting one-bowl meal featuring tender chicken, vegetables, and a creamy sauce topped with crunchy golden panko breadcrumbs. Perfect for a cozy family dinner, it can be served on its own, over mashed potatoes, biscuits, or with a side salad.
Ingredients
For the Filling
- 1.5 pounds chicken breast, cubed into 1/2 inch pieces
- 1 onion, diced
- 12 ounces mixed vegetables, frozen
- 1 cup sliced celery
- 2 tablespoons butter, divided
- 1/4 cup flour (or more as needed)
- 2 teaspoons salt, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon dried thyme
- 2 cups chicken broth
- 1/2 cup heavy cream or half and half
For the Topping
- 1 cup panko breadcrumbs
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
Instructions
- Prepare Panko Topping: Heat a large heavy skillet over medium-high heat. Add 2 tablespoons of butter and swirl to coat the skillet bottom evenly. Once melted, add the panko breadcrumbs and 1/2 teaspoon garlic powder. Cook, stirring frequently, for 3-4 minutes or until breadcrumbs turn golden brown. Remove from skillet and set aside.
- Cook Chicken: Melt 1 tablespoon of butter in the skillet over medium-high heat. Season the cubed chicken with poultry seasoning, garlic powder, and 1 teaspoon salt. Add chicken to the skillet in a single layer and cook about 2 minutes per side without stirring. The chicken won’t be fully cooked at this point. Remove from skillet and set aside.
- Sauté Vegetables: Reduce heat to medium. Add remaining 1 tablespoon of butter to the skillet along with diced onion and sliced celery. Cook for 4-5 minutes, stirring regularly until vegetables begin to soften and onions become translucent.
- Make Sauce: Sprinkle flour over the softened vegetables and stir continuously for about one minute until the flour turns golden brown. Slowly pour in the chicken broth while stirring to dissolve the flour completely. Then slowly add the heavy cream, followed by the remaining 1 teaspoon salt and 1/4 teaspoon dried thyme. Bring the mixture to a simmer.
- Combine and Simmer: Once simmering, reduce heat to low. Stir the partially cooked chicken and frozen mixed vegetables into the sauce. Bring back to a simmer and cook for about 5 minutes or until the broth thickens and the chicken is fully cooked through.
- Finish and Serve: Turn off the heat and evenly sprinkle the toasted panko breadcrumb topping over the pot pie filling. Serve warm as is or with mashed potatoes, biscuits, or a side salad.
Notes
- You can add more flour if you want a thicker sauce.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- For a lighter version, half and half can substitute the heavy cream.
- Frozen mixed vegetables can be any blend of carrots, peas, corn, and green beans.
- Serving suggestions include over mashed potatoes or biscuits for extra comfort.
- Use low-sodium chicken broth to control salt levels if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
