I love that this crustless chicken pot pie recipe is an easy one-pan meal. It includes a creamy and flavorful sauce with tender bites of veggies and chicken. Like a chicken pot pie filling… without the crust!
Disclaimer: This post was graciously sponsored by the FoodSaver® Brand. All opinions contained herein are my own. Special thanks to them for helping me bring you this budget and freezer-friendly meal!
Good morning, friends! Today I’m bringing you a skillet of comfort at the end of a long and busy day. I can’t imagine wanting anything more. My crustless chicken pot pie recipe includes a creamy and flavorful sauce and tender bites of veggies amid the chicken. My husband and son especially love the heartiness of this meal. And I love how it’s a quick and easy meal-in-one.
Fortunately, this recipe uses ingredients that I usually have on hand so you probably have them too. We’re talking about chicken, frozen mixed veggies, milk, butter, broth, flour, ranch dressing mix, salt, and pepper. I am using chicken tenders that I purchased in bulk and preserved a while back. I vacuum-sealed them with my handy-dandy FoodSaver® FM5000 Series Food Preservation System.
This creamy comforting crustless chicken pot pie is ready in less than 30 minutes and uses only your stovetop and a single skillet. We cook our chicken, make our sauce, cook the veggies until tender, and then return the chicken to the skillet. That’s all you gotta do. It truly tastes like a traditional chicken pot pie… without the extra calories and carbs from the crust. Ready to give it a go?
- Chicken tenders
- Frozen mixed vegetables
- Chicken broth
- All-purpose flour
- Ranch dressing mix
- Salt and pepper to taste
Cooking With the FoodSaver Food Preservation System
Vacuum-sealing meat with a FoodSaver® Food Preservation System is the absolute best way to store meat in your freezer. It locks out air allowing your meat to last up to five times longer when compared to ordinary storage methods and combats freezer burn and damage.
I can buy chicken tenders on sale, in bulk, and store them with my FoodSaver® Food Preservation System. I know they will be just fine no matter how long it takes me to eat them all. These chicken tenders are shown above vacuum sealed with a FoodSaver® Food Preservation System. I purchased two very large trays of them and separated them into family-sized servings making it easier to incorporate the meat in meals such as this one.
I’ve posted this before but this chart is always an eye-opener for me and I have found it to be absolutely true firsthand.
Purchasing food in bulk and vacuum sealing reaps savings that can easily pay for the cost of the machine. Trust me, I’ve done the calculations. I know there are a lot of gadgets and appliances you can get for your kitchen which will take up space and rarely be used. But this is a worthwhile machine that will save you money, make your meal planning easier, and make life infinitely more delicious.
How to Make Crustless Chicken Pot Pie
Place oil in a large skillet and heat over medium heat.
Add chicken and cook, turning as needed, until lightly brown and no longer pink in the center.
Remove chicken from skillet and set aside.
Place butter in the skillet and melt over medium heat.
Add flour and stir until blended in with melted butter.
Whisk in milk, broth, ranch dressing mix, salt, and pepper.
Bring to a very light simmer while stirring constantly.
Reduce heat to low and add frozen vegetables. Cook until veggies are tender (about 10 minutes).
Return chicken to the skillet and stir to combine everything.
- Store leftovers in an airtight container in the fridge for up to 4 days. I recommend reheating them on low heat on the stovetop. Add a little extra milk or broth to loosen up the sauce if needed.
- I’m not a big fan of freezing creamy sauce, but leftovers will freeze for up to a month. Thaw overnight in the fridge before reheating as above.
- For a creamier sauce, substitute the milk for heavy cream or half and half. For a dairy-free alternative, use full-fat coconut milk.
- You can use any kind of frozen or fresh vegetables. Some good options include diced carrots, frozen peas, corn kernels, chopped onion, sliced mushrooms, baby spinach, or diced celery.
- If you don’t want to use the ranch dressing mix, use up to 2 tablespoons of your own seasoning mix. I’d recommend garlic powder, onion powder, Italian seasoning, or poultry seasoning.
- For extra crunch, add a breadcrumb topping. In a skillet, brown 1 cup of panko breadcrumbs, 2 tablespoons of butter, and half a teaspoon of garlic powder for just 3 minutes. Then sprinkle this over the pot pie before serving.
What is the sauce made of in chicken pot pie?
Chicken pot pie sauce is made from cream or milk, chicken broth, butter, and all-purpose flour. Exactly what we use in this recipe.
What is chicken pot pie filling made of?
The traditional chicken pot pie filling includes chicken and frozen mixed vegetables in a sauce made with butter, flour, broth, milk, and seasonings.
What is the best thickener for pie filling?
Flour or cornstarch is the best thickener for pie filling. We’re using flour in this recipe.
Is this recipe gluten-free?
All you have to do is use your preferred gluten-free flour alternative instead of all-purpose flour and you instantly have a gluten-free crustless chicken pot pie.
What do you serve with crustless chicken pot pie?
There are lots of ways to serve your crustless chicken pot pie, although it’s a perfectly hearty and filling main meal as is.
- Serve it with mashed potatoes, mashed sweet potatoes, or cheesy mashed potatoes.
- Soak up the sauce with toast, buttermilk biscuits, homemade cornbread, garlic bread, or quick dinner rolls.
- Serve it over rice, cauliflower rice, egg noodles, or pasta of your choice.
Check out these other comforting chicken pie recipes:
Chicken Pot Pie (For Cheese Lovers)
- 1 -2 pounds chicken tenders
- 1 tablespoon oil
- 2 tablespoons ranch dressing mix
- 2 12-oz bags frozen mixed vegetables
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 cup whole milk
- 1/2 cup chicken broth
- salt and pepper to taste
- Place oil in a large skillet and heat over medium heat. Add chicken and cook, turning as needed, until lightly brown and no longer pink in the center. Remove chicken from skillet and set aside.1 -2 pounds chicken tenders, 1 tablespoon oil
- Place butter in the skillet and melt over medium heat. Add flour and stir until blended in with melted butter.3 tablespoons unsalted butter, 3 tablespoons all-purpose flour
- Whisk in milk, broth, ranch dressing mix, salt, and pepper. Bring to a very light simmer while stirring constantly.2 tablespoons ranch dressing mix, 1/2 cup whole milk, 1/2 cup chicken broth, salt and pepper to taste
- Reduce heat to low and add frozen vegetables. Cook until veggies are tender (about 10 minutes).2 12-oz bags frozen mixed vegetables
- Return chicken to the skillet and stir to combine everything. Serve immediately.
“No act of kindness, no matter how small, is ever wasted.”
I have been making this recipe ever since it was posted on my news feed on Facebook. I/we love it. I found that two bags of veggies was too much, but otherwise it’s a fantastic meal! We eat it at least once a month. There are only two of us so this makes enough for several meals. I add in diced potatoes, and extra garlic powder. It’s wonderful with biscuits!
I made this dish the other night for dinner. I needed more liquid than the recipe called for. Don’t know why. It was still yummy. I topped the dish with a can of biscuits and baked it in the oven for 15 minutes. The bottoms of the biscuits didn’t bake where they sat on top of the filling, so next time I’ll bake the biscuits separately when I make it again. I would also add a teaspoon of onion and 1 teaspoon of garlic powder to the dish as it lacked flavor. Otherwise, Yes I will make it again with a few changes for my family.
Hey! I tried this recipe a few nights ago and it was great! I did alter the recipe somewhat…not sure if I did something wrong? Or what. I didn’t think the sauce was the right consistency and the ranch flavor was a bit too strong, so I added about 1/4 cup more of both broth and milk. I also decided to slow cook the chicken and shred it.
Awesome recipe! My household loved it. We served it over some Pillsbury biscuits. Thank you for sharing!
Also, in response to Kenny Phipps, when I made it, it came out around 350 to 400 calories/serving (assuming 4-5 servings).
Nutrition Information please
I don’t offer that information here but you can check out myfitnesspal.com and you can plug in any recipe, how many servings you are going to get out of it (personal choice), and get all of the nutrition info calculated for you. 🙂 It’s a great tool!
That looks Yummy!
Made this last night, 5 of us loved it, no leftovers for lunch!
I am so glad you liked it!!!