This crustless chicken pot pie delivers everything you love about classic comfort food—creamy sauce, tender chicken, and cozy vegetables—without the heaviness of a traditional crust. It’s a lighter, faster take that fits perfectly into low-carb and keto chicken pot pie meal plans while still feeling warm and satisfying.
Think of this as a deconstructed chicken pot pie made for busy nights, lazy cravings, or when you want comfort food that doesn’t weigh you down. It’s simple, flexible, and ideal for anyone looking for an easy, wholesome dinner with familiar flavors.
Why You’ll Love This Recipe
- All the comfort of chicken pot pie without the crust
- Naturally low-carb and keto-friendly
- One-pan or one-pot friendly for easy cleanup
- Cozy, creamy, and satisfying without being heavy
- Perfect for quick weeknight dinners
- Easy to customize with your favorite vegetables
Ingredients Overview
For the Chicken Pot Pie Filling
- Cooked chicken – Rotisserie chicken, leftover chicken, or quickly sautéed chicken breast
- Butter or olive oil – For richness and flavor
- Onion – Builds a savory base
- Garlic – Adds depth
- Vegetables – Carrots, celery, peas, or green beans (adjust for low-carb needs)
- Chicken broth – Forms the base of the sauce
- Heavy cream or half-and-half – Creates the classic creamy texture
- Salt & black pepper – To taste
Seasonings
- Dried thyme
- Poultry seasoning or Italian seasoning
- Optional bay leaf
Tip: For stricter keto, reduce carrots and peas and add mushrooms or extra celery instead.
Step-by-Step Instructions
1. Sauté the Base
- Heat butter or olive oil in a large skillet or pot over medium heat.
- Add onion and cook until softened.
- Stir in garlic and cook until fragrant.
2. Add Vegetables
- Add carrots, celery, and other vegetables.
- Cook for 3–5 minutes until slightly tender.
3. Build the Creamy Sauce
- Pour in chicken broth and bring to a gentle simmer.
- Stir in cream and seasonings.
- Simmer until the sauce thickens slightly.
4. Add the Chicken
- Stir in cooked chicken.
- Simmer for a few more minutes until everything is warmed through.
- Taste and adjust seasoning.
5. Serve
- Spoon into bowls and enjoy as-is, or transfer to a baking dish and bake briefly for a casserole-style finish.
Pro Tips for Best Results
- Use pre-cooked chicken to save time
- Simmer gently to avoid separating the cream
- Adjust thickness with extra broth if needed
- Season gradually—cream mutes salt
- Let it rest a few minutes before serving to thicken naturally
Variations & Add-Ins
- Extra creamy: Add a little cream cheese
- Herb-forward: Fresh thyme or parsley at the end
- Dairy-free: Use coconut cream (adds mild sweetness)
- Baked version: Transfer to a dish and bake at 375°F (190°C) for 15–20 minutes
- Protein swap: Use turkey instead of chicken
Storage & Reheating Tips
- Store in an airtight container up to 4 days in the fridge
- Reheat gently on the stovetop or microwave
- Add a splash of broth or cream when reheating if needed
- Freezes well for up to 2 months
FAQ
Is crustless chicken pot pie keto-friendly?
Yes. Without the crust and with low-carb vegetables, it fits well into keto and low-carb diets.
Does this still taste like chicken pot pie?
Absolutely. The creamy sauce, herbs, and vegetables deliver classic pot pie flavor without the pastry.
Can I make this ahead of time?
Yes. It reheats beautifully and is great for meal prep.
Can I bake this instead of serving stovetop?
Yes. Transfer to a baking dish and bake until bubbly for a casserole-style dish.
What can I serve with crustless chicken pot pie?
It’s satisfying on its own, but pairs well with a simple green salad or roasted vegetables.