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–+ servings

Crustless Chicken Pot Pie

A comforting and hearty dish featuring tender chicken and vegetables in a creamy sauce, topped with a golden brown layer.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Vegetables
  • 2 cups cooked chicken shredded or diced
  • 1 cup carrots diced
  • 1 cup peas fresh or frozen
  • 1 cup celery diced
  • 1 cup onion diced
Sauce
  • 1/2 cup butter unsalted
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth low sodium
  • 1 cup milk or cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme dried
Topping
  • 3 large eggs beaten
  • 1 cup milk
  • 1 cup cheddar cheese shredded
  • 1 cup cornmeal

Method
 

Prepare the Filling
  1. In a skillet, melt the butter over medium heat. Add the onions, carrots, celery, and cook until softened, about 5 minutes.
  2. Stir in the flour and cook for another minute. Gradually whisk in the chicken broth and milk, cooking until thickened.
  3. Add the cooked chicken, peas, salt, pepper, garlic powder, and thyme. Mix well and remove from heat.
Make the Topping
  1. In a mixing bowl, combine the beaten eggs, milk, cheddar cheese, and cornmeal. Mix until well combined.
Assemble and Bake
  1. Preheat the oven to 375°F (190°C). Pour the chicken filling into a greased baking dish.
  2. Spread the cornmeal mixture evenly over the top of the filling.
  3. Bake for 30-35 minutes or until the topping is golden brown and set.
  4. Let it cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gFiber: 3gSugar: 2g

Notes

For added flavor, you can include herbs like parsley or rosemary in the filling.

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