Crustless Chicken Pot Pie (Gluten-Free, Dairy-Free)

What is Chicken Pot Pie?

Chicken pot pie is basically chicken and vegetables that have been cooked until tender in a creamy broth. The creamy filling is then covered with puff pastry or pie crust and baked until the pastry is done.

A Crustless Version of Chicken Pot Pie

And while a golden brown crust sure can be delicious, sometimes all you want is the chicken pot pie filling.

It’s the ultimate comfort food, and a perfect cozy meal for winter or a rainy day!

Why This Recipe Works:

• Simple Ingredients: The ingredients required for this no crust chicken pot pie recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing this recipe is super simple, and there are both instructions for using the pressure cooker or the stovetop! Plus, there’s no crust required so this is really easy peasy!
• Totally Gluten-Free & Dairy-Free: The best part is that this is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues! And, no crust means this recipe is low carb compared to the traditional version!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this crustless chicken pot pie recipe.

(For exact measurements, please scroll down to printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions

• Chicken: I used chicken tenders, but you can use any other chicken part (such as boneless skinless chicken breasts) if you prefer.
• Chicken Broth: This recipe uses chicken broth, but vegetable broth will work just as well. Chicken stock or vegetable stock will work just as well.
• Mixed Vegetables: I used a mix of carrots, celery, corn, onions and green peas for the vegetables to add color and contrast in taste. If you like, feel free to add green beans if you prefer!
• Seasoning: To add flavor, I used garlic powder, onion powder, ground black pepper, and poultry seasoning. However, feel free to add other condiments if you wish (such as cayenne pepper or ground chili powder or Italian seasoning).
• Thyme: For herbs, I added dried thyme for a lovely flavor. Alternatively, you can also use dried rosemary or dried oregano if you prefer.
• Heavy Cream: I used dairy-free heavy cream to keep this recipe dairy-free. You can also use full-fat coconut milk instead. Alternatively, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.

How to Make Crustless Chicken Pot Pie (Step by Step)

Method 1: Pressure Cooker

1. Combine Ingredients Except Cream and Peas

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).

2. Cook Ingredients

Close and lock the lid. Make sure it’s on “sealing” and not “venting”. Select high/manual pressure and 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 the lid.

3. Stir in Cream and Peas

Select the Sauté function. Cook until thickened, 2 to 3 minutes.

4. Serve and Enjoy

Serve this delicious no crust chicken pot pie with a slice of gluten free bread and enjoy!

Method 2: Stovetop

1. Sauté Veggies

Heat up a little olive oil or melted butter over medium heat in a large pot, Dutch oven, or large skillet. Add the carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme. Sauté the veggies until tender (10 minutes).

2. Add Chicken and Broth

Add the cubed chicken and broth to the pot and let cook for 20 minutes until chicken is cooked through.

3. Stir in Cream and Peas

Add the dairy-free heavy cream to the pot and mix well, then let cook 10 minutes until thickened.

Dish by Dish Tips/Tricks

• Use Leftover Chicken: If you prefer not to cook the chicken from scratch, feel free to leftover chicken or shredded rotisserie chicken instead!
• Classic Chicken Pot Pie: If you prefer the traditional pot pie with crust, simply place the chicken mixture in around oven-proof dish and then top with gluten-free store bought pie crust or puff pastry and then bake at 400F for 30-35 minutes until the crust is golden brown and the filling is bubbly.
• Thicken Gravy: If you prefer a slightly thicker broth, simply prepare a cornstarch slurry by mixing 1 teaspoon corn starch with 2 teaspoons water and mix well. Pour the slurry into the pot and mix well until broth has thickened.

Recipe FAQs:

Other Chicken Recipes You’ll Enjoy:

• Chicken Patties (Gluten-Free, Dairy-Free)
• Easy Orange Chicken (Gluten-Free, Dairy-Free)
• Buffalo Chicken Dip (Gluten-Free, Dairy-Free)
• Easy Chicken Salad (Gluten-Free, Dairy-Free)

Other Low Carb Recipes to Make:

• Crustless Spinach Quiche (Gluten-Free, Dairy-Free)
• Mini Crustless Quiches (Gluten-Free, Dairy-Free)
• Egg White Tortillas (Gluten-Free, Dairy-Free)

Gluten-Free Soup Recipes to Warm Up to:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Crustless Chicken Pot Pie (Gluten-Free, Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

If you love chicken pie but don’t care about the crust, this delicious and hearty crustless chicken pot pie is for you! Totally gluten-free, dairy-free and low-carb too!

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 pounds chicken tenders, cubed
• 1 1/2 cups chicken broth
• 1 1/2 cups diced carrots
• 1 1/2 cups diced celery
• 1 cup corn
• 1 large onion, diced
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon poultry seasoning
• 1/2 teaspoon dried thyme
• 1 cup dairy-free heavy cream
• 1/2 cup frozen peas

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Instructions

1. Combine Ingredients Except Cream and Peas: 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).
2. Cook Ingredients: Close and lock the lid. Make sure it’s on “sealing” and not “venting”. Select high/manual pressure and 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 the lid.
3. Stir in Cream and Peas: Select the Sauté function. Cook until thickened, 2 to 3 minutes.
4. Serve and Enjoy: Serve this delicious crustless chicken pot pie with a slice of bread and enjoy!

Notes

Chicken: I used chicken tenders, but you can use any other chicken part (such as chicken breast) if you prefer.

Chicken Broth: This recipe uses chicken broth, but vegetable broth will work just as well.

Vegetables: I used a mix of carrots, celery, corn and onions for the vegetables to add color and contrast in taste.

Seasoning: To add flavor, I used garlic powder, onion powder, ground black pepper, and poultry seasoning. However, feel free to add other condiments if you wish (such as cayenne pepper or ground chili powder or Italian seasoning).

Thyme: For herbs, I added dried thyme for a lovely flavor. Alternatively, you can also use dried rosemary or dried oregano if you prefer.

Heavy Cream: I used dairy-free heavy cream to keep this recipe dairy-free, but if you are not lactose-intolerant, go ahead and use regular heavy cream instead.

Storing/Freezing: To store, place the crustless chicken pot pie in an airtight container or cover with plastic wrap and store in the refrigerator for up to 5 days. Reheat in a pot or in the microwave before eating. To freeze, place in a freezer-safe container or freezer bags and freeze for up to 2 months. Let thaw completely overnight in the refrigerator then reheat in a pot or the microwave.

Stovetop Instructions:
1. Sauté Veggies: Heat up a little olive oil over medium heat in a large pot and add the carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme. Sauté the veggies until tender (10 minutes).
2. Add Chicken  and Broth: Add the cubed chicken and broth to the pot and let cook for 20 minutes until chicken is cooked through.
3. Stir in Cream and Peas: Add the dairy-free heavy cream to the pot and mix well, then let cook 10 minutes until thickened.

• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: Main Dish
• Method: Pressure Cooker
• Cuisine: American