Name: Cozy Crustless Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 – 2 tbsp butter (unsalted); 1 small yellow onion (chopped); 2 large carrots (sliced into coins); 2 large celery sticks (sliced, about ½ cup); 3 large garlic cloves (minced); ⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed); 4 cups low-sodium chicken stock; 1 cup milk (skim, 2%, or whole); 1 ½ cups sweet potatoes (cut into small bite-sized cubes); 1 tsp salt (plus more to taste); ½ tsp ground black pepper (plus more to taste); 1 – 2 tbsp fresh thyme (or 1 tsp dried thyme); 3 – 4 cups cooked shredded chicken; 1 cup frozen peas; ¼ cup fresh parsley (finely chopped); 2 – 4 cups baby spinach (chopped, optional)

Description

A warm and comforting crustless chicken pot pie filled with creamy goodness and vibrant vegetables, perfect for chilly evenings.

Ingredients

Scale

1 – 2 tbsp butter (unsalted)
1 small yellow onion (chopped)
2 large carrots (sliced into coins)
2 large celery sticks (sliced, about ½ cup)
3 large garlic cloves (minced)
⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed)
4 cups low-sodium chicken stock
1 cup milk (skim, 2%, or whole)
1 ½ cups sweet potatoes (cut into small bite-sized cubes)
1 tsp salt (plus more to taste)
½ tsp ground black pepper (plus more to taste)
1 – 2 tbsp fresh thyme (or 1 tsp dried thyme)
3 – 4 cups cooked shredded chicken
1 cup frozen peas
¼ cup fresh parsley (finely chopped)
2 – 4 cups baby spinach (chopped, optional)

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Instructions

In a large Dutch oven or pot, heat the butter over medium-low heat. Once melted, add the chopped onion, carrots, and celery. Cook for 6 – 8 minutes until the vegetables are soft and wilted, stirring every minute.
In the last 30 seconds of cooking, add the minced garlic and stir to combine, letting its fragrance fill the kitchen.
Add the flour and mix until all the vegetables are coated well. Let this cook for about 1 minute to remove the raw flour taste.
Pour in the chicken stock and milk, stirring to combine, then add the sweet potatoes, salt, pepper, and thyme.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15 – 20 minutes until the sweet potatoes are fork-tender. Stir every 4 minutes to prevent sticking.
Once the sweet potatoes are tender, add in the cooked chicken, frozen peas, parsley, and spinach if you’re using it. Let this simmer for an additional 5 minutes.
Taste the mixture and adjust the seasoning if necessary before serving.
Serve hot and enjoy it with homemade biscuits, garlic bread, or toasted bread for those cozy moments!

Notes

Can be made ahead of time. Store leftovers in an airtight container in the fridge for up to 3-4 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 600mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 20g
Cholesterol: 60mg