Name: Crustless Chicken Pot Pie – easy recipes for dinner
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cups cooked, shredded chicken; 1 cup frozen peas and carrots; 1/2 cup frozen corn; 1/2 cup diced onion; 2 garlic cloves, minced; 1/2 cup chicken broth; 1 cup milk (dairy or non-dairy); 3 eggs; 1/2 cup flour (or gluten-free alternative); 1 tsp baking powder; Salt & pepper to taste; 1 tbsp olive oil

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We all have those days where cooking feels like a chore. The kind where you open the fridge, stare into the abyss, and hope a dinner idea jumps out at you. That’s how this crustless chicken pot pie came into my life. I had leftover shredded chicken, some lonely veggies, and a craving for something cozy without the fuss. And voilà—we’ve got a winner. It’s got everything you love about a classic pot pie—the creamy filling, the warm, savory flavor—without the extra steps. No rolling dough. No trying to make a crust that doesn’t fall apart. Just simple ingredients tossed in one pan and baked to perfection. If you’re chasing comforting meals that don’t ask too much from your day, this one checks every box. It’s loaded with the goodness of chicken stirfry easy recipe hacks, works for folks who love cheesey potatoes easy recipe vibes, and plays nice with butter swim biscuits easy recipes on the side. Trust me, this will slide right into your list of easy recipes for dinner favorites.

1) Key Takeaways
2) Easy Crustless Chicken Pot Pie Recipe
3) Ingredients for Crustless Chicken Pot Pie
4) How to Make Crustless Chicken Pot Pie
5) Tips for Making Crustless Chicken Pot Pie
6) Making Crustless Chicken Pot Pie Ahead of Time
7) Storing Leftover Crustless Chicken Pot Pie
8) Try these Casserole recipes next!
9) Crustless Chicken Pot Pie Recipe
10) Nutrition

1) Key Takeaways

A lighter take on a traditional comfort food
No crust needed – fewer carbs, less hassle
One dish, simple cleanup, big flavor
Perfect weeknight dinner using leftover chicken

2) Easy Crustless Chicken Pot Pie Recipe

This easy crustless chicken pot pie recipe brings dinner back to basics, right where it belongs. It’s for the evenings when your brain says takeout, but your fridge says, “I’ve got this.” We’ve all had those moments, staring into the cold light of the fridge, wondering if cheese and crackers count as a balanced meal. Well, they don’t. But this recipe sure does.

With nothing more than a few pantry staples and some cooked chicken, you can put together a dish that feels like a warm hug. The kind of hug that comes with fewer dishes. It’s cozy, creamy, and crust-free—just how a busy weeknight should be.

Whether you’re cooking for one, two, or six, this meal holds up. It’s become a repeat request in our house, and it lives right up there with other easy recipes for dinner that get the job done without draining every ounce of energy.

3) Ingredients for Crustless Chicken Pot Pie

Cooked, shredded chicken: About two cups of leftover or rotisserie chicken makes this dish extra convenient and protein-packed.

Frozen peas and carrots: These add color and sweetness, and let’s face it—who wants to chop carrots after work?

Frozen corn: Sweet corn balances the richness of the filling. It’s a quiet hero in every bite.

Diced onion: A half cup gives just enough bite and depth to round out the flavors.

Garlic cloves: Mince two of these. They don’t ask much but offer so much in return.

Chicken broth: Half a cup brings everything together and boosts that savory goodness.

Milk: One cup—use what you have, dairy or non-dairy, it’s all good.

Eggs: Three eggs give the pie its structure and a little fluff without the crust.

Flour: Half a cup binds it all while keeping it light. You can go gluten-free here, no problem.

Baking powder: One teaspoon is all you need for a gentle lift.

Salt & pepper: To taste—just enough to make the other ingredients pop.

Olive oil: One tablespoon for sautéing the veggies. Adds richness without overwhelming.

4) How to Make Crustless Chicken Pot Pie

Step 1. Preheat your oven to 375°F. While it warms up, give yourself a moment to feel like you’ve already accomplished something.

Step 2. In a pan, heat olive oil over medium. Toss in the onions and garlic. Cook until soft, which is about the time you’ll start smelling something that says, “Hey, we’re cooking tonight!”

Step 3. Add chicken, peas, carrots, and corn. Stir it around, let the veggies defrost and warm through. Pour in the broth and simmer for a few minutes to marry the flavors.

Step 4. In a bowl, whisk eggs, milk, flour, baking powder, salt, and pepper. No fancy tools needed—just stir like you mean it.

Step 5. Grease a pie dish, pour in the chicken mixture, and spread it out. Pour the egg mixture on top, let it settle into the nooks.

Step 6. Bake for 30 to 35 minutes. You’re looking for golden on top and a firm middle. Let it rest for 10 minutes before slicing. Then dig in.

5) Tips for Making Crustless Chicken Pot Pie

Use pre-cooked chicken. It saves time and dishes, and this dish is supposed to be easy. Rotisserie chicken or leftovers from a roast work great.

If your veggies are fresh instead of frozen, just blanch them quickly first. Nobody wants crunchy carrots in a pot pie (unless you do, no judgment).

Want extra flavor? A dash of thyme or rosemary can make this taste like you spent hours instead of minutes throwing it together.

6) Making Crustless Chicken Pot Pie Ahead of Time

This dish loves the fridge. Make it in the morning or the night before. Just don’t bake it yet. Cover the pie dish, slide it into the fridge, and let it chill until you’re ready.

When the time comes, pop it straight into the oven. You might need to add 5 extra minutes if it’s cold from the fridge. That’s it.

And yes, it reheats beautifully, too. The kind of meal that’s just as good the next day (if not better). Perfect for meal prep or last-minute dinner plans.

7) Storing Leftover Crustless Chicken Pot Pie

Let leftovers cool completely, then store them in an airtight container in the fridge. They’ll keep for up to four days.

Reheat a slice in the oven or microwave, but if you’re anything like me, you’ll probably sneak a cold bite straight from the fridge with the door still open.

You can also freeze this pie. Just wrap it well and freeze in portions. A quick bake or zap in the microwave brings it right back to life.

8) Try these Casserole recipes next!

9) Crustless Chicken Pot Pie Recipe