Crustless Chicken Pot Pie

Ingredients and precise measurements

Protein

• 2 large boneless skinless chicken breasts (about 1 to 1¼ lb/450–560 g) or 3 small thighs for darker meat; see poaching tip below.

Vegetables

• 1 cup diced carrots (about 2 medium carrots), ½-inch dice for even cooking.
• 1 cup frozen peas (use frozen to retain texture; add at end).
• 1 cup diced celery (about 2 stalks), small dice.
• ½ cup diced onion (yellow or sweet), finely chopped.

Sauce and thickener

• 3 tbsp unsalted butter (or olive oil for dairy-free).
• 3 tbsp all-purpose flour (or 2 tbsp tapioca starch + 1 tbsp rice flour for gluten-free).
• 2 cups low-sodium chicken stock (warm).
• 1 cup whole milk or half-and-half for richer filling.
• Salt and pepper to taste; start with ¾ tsp kosher salt and ¼ tsp black pepper.

Aromatics and optional

• 1 tsp fresh thyme leaves or ½ tsp dried thyme.
• ½ tsp garlic powder or 1 minced garlic clove added with onions.
• 1 tbsp lemon juice (optional, brightens flavors off heat).

Finishing & servings

• Butter or olive oil for greasing ramekins or baking dish.
• Chopped parsley for garnish.

Ingredient notes and scaling
To scale: increase liquids proportionally; for 6 servings use 3 cups stock and 1½ cups milk. Use low-sodium stock to control final salt. If using leftover roasted chicken, reduce poaching time guidance in Section 3 and reserve ¼ cup of stock to adjust sauce consistency.

Equipment and mise en place

Essential equipment
Gather tools before starting:

• 1 medium saucepan for poaching chicken.
• 1 heavy-bottomed skillet (10–12 inch) or sauté pan for vegetables and roux.
• 1 whisk for a lump-free sauce.
• 1 measuring cup and spoons for accurate liquid and thickener amounts.
• Oven-safe baking dish or 4–6 ramekins for single portions; use 8x8-inch dish for family style.
• Instant-read thermometer to check chicken at 165°F (74°C).

Mise en place tips
Prep vegetables and measure liquids before heating pans:

• Dice carrots, celery, and onions uniformly to ensure even tenderness; aim for ¼–½ inch pieces.
• Warm the stock in the microwave or a small saucepan so it doesn’t seize the roux when added.
• Have the flour measured and ready since the roux cooks quickly once butter melts.

Safety and timing
Poach chicken first and let it rest while making the base; this frees cookware and allows the sauce to be finished in one pan. Preheat oven to 375°F (190°C) about 10 minutes before assembling. Use parchment or silicone mats under bowls to prevent slipping when transferring to oven.

Poaching and shredding the chicken for moist texture

Poaching liquid and seasoning
Use plain water with aromatics or low-sodium stock for extra flavor. For 2 breasts: combine 3 cups water or stock with 1 bay leaf, 4 peppercorns, and ½ tsp salt in a saucepan. Bring to a simmer — not a boil — to keep the meat tender.
Poaching method
Place chicken in a single layer and cover with liquid by ½ inch. Keep heat at a gentle simmer (small bubbles) and cook until internal temperature reaches 155–160°F (68–71°C), about 12–15 minutes depending on thickness. Residual heat will bring it to 165°F while resting; this prevents overcooking.
Resting and shredding
Remove chicken and rest 8–10 minutes to allow juices to redistribute. Shred against the grain using two forks or a stand mixer on low for 30 seconds for very fine shreds. Keep pieces roughly ½–1 inch; uniform size helps even distribution in the filling.
Using leftover or rotisserie chicken
If using pre-cooked chicken, shred and toss with 2–4 tbsp warm stock to moisten before adding to sauce. Reserve ¼ cup of cooking/poaching liquid to adjust sauce thickness later if needed.
Flavor tip
Trim excess fat and remove skin to keep the filling lighter. If you prefer deeper flavor, brown chicken briefly before poaching and finish in stock for a pan-seared note, but reduce overall cooking time accordingly.

Building the creamy filling: roux, stock, and timing

Sweating aromatics
Start in a heavy skillet: melt 3 tbsp butter over medium heat, add onions and celery, and sweat without browning for 4–5 minutes until translucent. Add diced carrots and continue 3–4 minutes; carrots should begin to soften but retain slight bite.
Making a stable roux
Push vegetables to the side, add remaining butter or use the same fat, then stir in 3 tbsp flour. Cook the flour for 1–2 minutes over medium heat, whisking constantly to remove the raw flour taste and prevent lumps. The roux should be pale golden — not dark — for a creamy white sauce.
Incorporating liquids
Gradually add 1 cup warm milk and whisk until smooth, then add 2 cups warm chicken stock in a steady stream. Bring to a low simmer and whisk until the sauce thickens to a velvety consistency that coats the back of a spoon, about 3–5 minutes. If sauce thickens too quickly, thin with reserved poaching liquid or extra stock, 1 tbsp at a time.
Seasoning and finishing
Add salt, pepper, 1 tsp thyme, and ½ tsp garlic powder; taste and adjust. Stir in shredded chicken and frozen peas (peas should be almost thawed but still cold to keep texture). Remove from heat and add 1 tbsp lemon juice or a splash of vinegar to brighten the sauce if it tastes flat.
Texture control
If the filling is too loose, simmer 2–3 minutes to reduce; if too thick, add 2–4 tbsp stock to reach spoonable but not runny consistency. Aim for a thick gravy that will set slightly during baking but remain saucy on serving.

Assembling and baking for best set and top texture

Portioning and assembly
Preheat oven to 375°F (190°C). Grease individual ramekins or a single 8x8-inch dish with butter or oil. Spoon filling into dishes, filling to within ¼–½ inch of the rim to allow bubbling. Smooth the top with a spoon and wipe any spills off the rim to prevent burning.
Optional topping and surface texture
Since the pie is crustless, create a browned surface by brushing the top with a thin layer of melted butter or beaten egg (for gloss and color). For a golden bittier crust-like top, sprinkle 2 tbsp panko or grated Parmesan over each portion before baking.
Baking time and indicators
Bake uncovered for 18–22 minutes for ramekins, 25–30 minutes for an 8x8 dish. The filling should bubble gently at the edges and develop a light golden top. Use a thermometer to check center temperature: aim for 160–165°F (71–74°C) for reheated leftovers; this ensures safe reheating without overcooking the chicken.
Resting and serving
Let baked portions rest 5–8 minutes before serving to thicken the filling and prevent scalding. Garnish with chopped parsley and serve with a crisp side salad or steamed greens. For individual servings, rotate ramekins on a rack halfway through if your oven has hot spots to ensure even browning.

Serving, texture notes, and reheating instructions

Serving texture expectations
The ideal crustless pot pie has a silky, thickened gravy that clings to uniformly shredded chicken and tender but not mushy vegetables. If vegetables appear overcooked and breaking down, reduce pre-bake sauté time by 1–2 minutes next time. The peas should retain a pop and bright green color; add them off heat or in the last minute of cooking.
Portioning and plating
For single servings use ramekins that hold 8–10 ounces each. Spoon one ramekin onto a plate or serve directly in the dish with a spoon. A crisp topping or microgreen garnish adds textural contrast; avoid heavy sides that soften the surface.
Reheating from refrigerated
To reheat a single ramekin: bake at 350°F (175°C) uncovered for 12–15 minutes or until warmed through and bubbling. Cover with foil if surface browns too quickly. Microwave method: heat on medium power in 30–45 second intervals, stirring once, to prevent rubbery chicken.
Freezing and reheating from frozen
Freeze assembled but unbaked portions in airtight containers for up to 3 months. Thaw overnight in the fridge and bake at 375°F for 20–30 minutes until bubbling. For frozen-to-oven, increase bake time to 45–55 minutes and cover with foil for first 30 minutes to prevent over-browning.
Storage
Refrigerate leftovers up to 3 days in airtight containers. Do not leave at room temperature more than 2 hours to avoid bacterial growth.

Variations, swaps, and dietary adjustments

Gluten-free and low-carb swaps
For gluten-free: replace all-purpose flour with an equal mix of tapioca starch and rice flour or use a gluten-free 1:1 flour blend; cook the roux slightly longer to remove starchy taste. For low-carb: use xanthan gum (¼ tsp) or arrowroot (1½ tsp) dissolved in cold stock to thicken instead of flour; add gradually and simmer until glossy.
Dairy-free options
Substitute butter with olive oil or vegan butter and use unsweetened almond or oat milk plus a splash of full-fat coconut cream for richness. Use nutritional yeast (1 tbsp) to add savory depth if omitting dairy.
Flavor variations
Swap thyme for rosemary (use sparingly) or add ½ tsp smoked paprika for a warmer profile. Increase umami with 1 tbsp Worcestershire sauce or 1 tsp soy sauce (or tamari for gluten-free), added to the stock before thickening.
Vegetable and protein alternatives
Use cooked turkey or leftover roast chicken equally well; adjust salt. Substitute vegetables with diced parsnip, mushrooms (sauté separately to remove moisture), or roasted butternut squash for autumnal versions. For more green vegetables, stir in blanched green beans or broccoli florets at the end to avoid overcooking.
Make-ahead timeline
Poach and shred chicken up to 48 hours ahead and store in a sealed container with a tablespoon of stock. Prepare filling one day ahead and refrigerate; rewarm gently and add thickener if needed before baking. Assemble in dish and bake within 24 hours for best texture.

FAQs — common questions with practical answers

Q: Can I use rotisserie chicken?
Yes. Shred 2 cups of rotisserie chicken and toss with 2 tbsp warm stock to keep it moist. Reduce poaching guidance; add shredded chicken during the final sauce stage and heat through for 2–3 minutes before baking.
Q: How do I prevent a watery filling?
Ensure vegetables are not overcooked before adding liquid; cook down excess moisture in the pan for 1–2 minutes. Use a proper 3 tbsp roux for the volume specified and simmer until the sauce coats the back of a spoon. If watery after assembling, bake uncovered so excess liquid evaporates, or return to stovetop to reduce by 1–2 minutes before baking.
Q: Can I add more vegetables without thinning the sauce?
Yes—sauté added vegetables longer to remove moisture, and increase roux by 1 tbsp flour and 1 tbsp butter per extra cup of vegetables to maintain thickness.
Q: Why is my filling grainy after adding milk?
Use warm milk and add it gradually while whisking; cold milk can cause clumping. Also ensure the roux is cooked briefly before adding milk to prevent raw flour taste, and strain the sauce if necessary.
Q: Best way to reheat without drying the chicken?
Reheat gently at 350°F (175°C) covered for 10–15 minutes, then uncover for 3–5 minutes to refresh the top. Add 1–2 tbsp stock to the center before reheating if it seems dry.
Q: How to scale the recipe?
Scale liquids and roux proportionally: for each additional cup of stock add ½ cup milk and 1 tbsp butter plus 1 tbsp flour. Maintain vegetable-to-protein ratio for balanced texture.
Q: Can this be made stovetop-only?
Yes—finish the filling in the skillet and simmer covered on low for 8–10 minutes to meld flavors; top with toasted breadcrumbs or cheese for texture instead of baking. This reduces oven time while maintaining a set, spoonable filling.