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.