Best 2 Crustless Chicken Pot Pie Recipes

Indulge in the comforting flavors of a classic chicken pot pie, minus the traditional crust. This crustless chicken pot pie is a delightful casserole-style dish that combines tender chicken, a creamy sauce, and a medley of vegetables, all nestled in a flaky puff pastry topping. With its ease of preparation and satisfying taste, this recipe is perfect for a cozy family meal or a comforting dinner party.

In this culinary journey, you'll discover not just one but three variations of this beloved dish. The first recipe introduces the classic crustless chicken pot pie, featuring a hearty filling of chicken, vegetables, and a creamy sauce, topped with a golden-brown puff pastry. For those seeking a lighter option, the second recipe offers a delectable chicken pot pie soup, where the flavors of the classic dish are transformed into a comforting and flavorful broth. And for a delightful twist, the third recipe presents a chicken pot pie with biscuits, where fluffy biscuits replace the puff pastry, adding a touch of Southern charm to this timeless classic.

Here are our top 2 tried and tested recipes!

CRUSTLESS CHICKEN POT PIE

Crustless Chicken Pot Pie image

SOOOooo easy...SOOOooo tasty and even more heart healthy than the original version...A reminder: DONT forget to cover TIGHTLY with foil b4 baking or the stuffing could dry out! Meal tip: Add a tossed salad and have dinner!

Provided by CookinwithGas

Categories Savory Pies

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (8 ounce) package chicken stove top stuffing mix
3 tablespoons unsalted butter, in small pieces
1 1/4 cups hot water
1 (10 ounce) can low-sodium condensed cream of chicken soup
1 cup 1% low-fat milk
3 cups cooked chicken breasts, cubed
1 (16 ounce) package frozen mixed vegetables
1 tablespoon garlic, minced
1 tablespoon lime juice

Steps:

Preheat oven to 350°F.
Combine water and butter in a medium bowl until butter melts; Stir in stuffing mix until JUST moist; set aside.
Mix the soup, milk, lime juice and garlic in a medium bowl until well incorporated; set aside.
In the bottom of a non-stick 13 x 9 pan, spread the mixed vegetables evenly; Then spread the cubed cooked chicken over the mixed vegetables evenly.
Pour the soup mixture evenly over the chicken; sprinkle/spread the stuffing over all.
Cover tightly with foil and bake in the preheated oven for 45 minutes or until hot and bubbly.

Nutrition Facts : Calories 217.2, Fat 7.1, SaturatedFat 3, Cholesterol 40.2, Sodium 430.8, Carbohydrate 23.1, Fiber 2.3, Sugar 3.1, Protein 15.4

CRUSTLESS CHICKEN POT PIE

Crustless Chicken Pot Pie image

I don't remember where I got this recipe, but was originally called Overnight Chicken Casserole, and It called for chicken , mushroom, and water chestnuts and all the ingredients called for here, with the exception of the veggies, with same procedure. My family really liked it and I made Chicken Pot Pie out of the recipe. They...

Provided by Billie Blair

Categories Casseroles

Time 1h50m

Number Of Ingredients 14

Ingredients

8 slice day old bread,crusts removed and saved
4 c cooked, chopped ,chicken
4 large eggs
2 c milk
1/2 c mayonnaise
1/2 tsp salt
6-8 slice american cheese
1 can(s) cream of mushroom soup
1 can(s) cream of chicken soup
1 jar(s) pimientos, drained
5 medium potatoes
12 baby carrots, chopped
1/2 c frozen peas
2 Tbsp melted butter

Steps:

1. Remove crusts from bread and set aside. Arrange bread slices in a greased 13x9x2 baking dish.
2. Arrange chicken over top of bread. In a small bowl mix the eggs, milk, salt and Mayo. Mix well. Pour over chicken and refridgerate for 4 to six hours .
3. Chop veggies and arrange over the chicken along with the peas. Arrange cheese slices over Veggies.
4. mix the soups and pimientos together well and pour over the top of veggies.
5. I like to cut the breads crusts and bake them with olive oil, garlic powder and Italian spices till hard and crusty. then crumble them , add melted butter and cover top of casserole with crumbs. If you put them in the microwave for 1 minute , then in the oven, it won't take long for them to brown
6. Bake at 350 for about 1 1/2 hours, turn oven down if it gets too brown.

Tips:

For a creamier filling, use heavy cream instead of milk.
To make a gluten-free version, use gluten-free flour.
Add a cup of frozen peas or corn for a pop of color and extra nutrition.
If you don't have a Dutch oven, you can use a large saucepan or skillet.
Serve with a side of mashed potatoes, rice, or vegetables.

Conclusion:

This crustless chicken pot pie is a delicious and easy weeknight meal. It's perfect for a family dinner or a potluck. The creamy filling is packed with chicken, vegetables, and herbs, and the crescent roll topping is golden brown and flaky. With a few simple tips, you can make this recipe your own and create a dish that everyone will love.

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