Description
This Crustless Chicken Pot Pie offers all the creamy, comforting flavors of a traditional pot pie without the hassle of making a crust. Tender chicken pieces cooked with vegetables in a rich, thickened sauce, topped with crispy browned panko for a warm, cozy meal.
Ingredients
Chicken and Seasoning
- 1 pound boneless chicken breast, cut into bite-sized pieces
- 2 tsp olive oil
- Kosher salt and pepper, to taste
Vegetables and Sauce
- 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
Topping
- 1/2 cup panko breadcrumbs
Instructions
- Prepare the Chicken: Cut chicken breast into bite-sized pieces and season with kosher salt and pepper. Heat 2 tsp olive oil in a large, deep pan over medium heat. Cook chicken pieces for about 3 minutes on each side until browned and cooked through. Remove chicken from the pan and set aside.
- Cook Vegetables: In the same pan, add 1 tablespoon butter, chopped shallots, and carrots. Cook over medium-low heat until softened, about 5 minutes. Add frozen peas and corn along with the remaining butter. As the butter melts, sprinkle in the flour and stir to coat all veggies evenly.
- Make the Sauce: Gradually add the broth while stirring to prevent clumps. Simmer gently for 1-2 minutes until the mixture is smooth. Slowly stir in the milk as the sauce begins to thicken. Add dried thyme and adjust seasoning with salt and pepper. Simmer for 8-10 minutes, stirring often, until the sauce is thick enough to coat a spoon. Stir the cooked chicken back into the filling.
- Assemble and Broil: Spoon the chicken filling evenly into individual oven-safe ramekins. Sprinkle panko breadcrumbs over the top. Place ramekins under a high broiler for about 1 minute, or until the panko is lightly browned and crispy. Serve warm.
Notes
- Use whole milk for a richer sauce, but 2% milk can be substituted for a lighter option.
- You can swap out vegetables based on preference or seasonality.
- Ensure not to let the sauce boil to avoid curdling the milk.
- Panko can be replaced with crushed crackers or breadcrumbs if desired.
- Broiling time is quick; watch carefully to avoid burning the topping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
