Crustless Chicken Pot Pie Recipes

CRUSTLESS CHICKEN POT PIE

Steps:

• In a dutch oven or a large deep sauté pan, heat olive oil and butter over medium heat until the butter is melted. Add onions, carrots, and celery with a pinch of salt. Cook until tender, about 7-10 minutes, stirring occasionally.
• Stir in garlic and Italian seasoning, and cook for about 30 seconds or until fragrant while stirring non-stop. Add flour and cook for about 1 minute, while stirring the veggies around.
• Add chicken broth while stirring and scraping to loosen browned bits from the bottom of the pan. Add milk. Season with salt and generously with black pepper, to taste. Bring to a simmer and cook for about 3 minutes. It will thicken.
• Stir in chicken and peas. Simmer for about 7-10 minutes until all of the vegetables are tender. Stir in parsley and serve.

WEIGHT WATCHERS CHICKEN POT PIE

Steps:

• Preheat oven to 400.
• Spray 8x8 casserole dish with cooking spray.
• Mix together veggies, chicken and soup. Pour into casserole dish.
• In another bowl, mix bisquick, milk, and egg. Pour over top of chicken mixture.
• Bake for 30 minutes, or until crust is golden.
• 6 servings=4.5 points.
• 4 servings=6.5 points.

INSTANT POT® CHICKEN POT PIE (CRUSTLESS AND GLUTEN FREE)

Steps:

• Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid.
• Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.

LOW-FAT CHICKEN POT PIE

Steps:

• Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
• Preheat oven to 350 degrees F (175 degrees C).
• Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
• Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
• In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
• Add chicken broth and bring to a boil. After it has become thick, add potatoes.
• Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
• Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

CRUSTLESS CHICKEN POT PIE

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.