Name: Crustless Chicken Pot Pie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 – 2 tbsp butter; 1 small yellow onion, chopped; 2 large carrots, sliced into coins; 2 large celery sticks, sliced (about ½ cup); 3 large garlic cloves, minced; ⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed); 4 cups low-sodium chicken stock; 1 cup milk (skim, 2%, or whole work too); 1 ½ cups sweet potatoes, cut into small bite-sized cubes; 1 tsp salt (plus more to taste); ½ tsp ground black pepper (plus more to taste); 1 – 2 tbsp fresh thyme (or 1 tsp dried thyme); 3 – 4 cups cooked shredded chicken; 1 cup frozen peas; ¼ cup fresh parsley, finely chopped; 2 – 4 cups baby spinach, chopped (optional)

Description

Discover the warmth and comfort of this delicious Crustless Chicken Pot Pie! Ready in under 30 minutes, this hearty soup is perfect for busy weeknights or family gatherings. Made with tender rotisserie chicken, nutrient-rich sweet potatoes, and a medley of fresh vegetables, it’s a wholesome dish that everyone will love. With no pie crust needed, you can enjoy all the classic flavors of a pot pie in a creamy, satisfying soup form. Customize it with your favorite herbs and veggies for an extra personal touch!

Ingredients

Scale

1 – 2 tbsp butter
1 small yellow onion, chopped
2 large carrots, sliced into coins
2 large celery sticks, sliced (about ½ cup)
3 large garlic cloves, minced
⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed)
4 cups low-sodium chicken stock
1 cup milk (skim, 2%, or whole work too)
1 ½ cups sweet potatoes, cut into small bite-sized cubes
1 tsp salt (plus more to taste)
½ tsp ground black pepper (plus more to taste)
1 – 2 tbsp fresh thyme (or 1 tsp dried thyme)
3 – 4 cups cooked shredded chicken
1 cup frozen peas
¼ cup fresh parsley, finely chopped
2 – 4 cups baby spinach, chopped (optional)

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Instructions

In a large pot, melt butter over medium-low heat. Sauté chopped onion, carrots, and celery for 6–8 minutes until softened. Add minced garlic in the last minute.
Stir in flour until vegetables are coated and cook for an additional minute.
Gradually pour in chicken stock and milk while mixing well. Add sweet potatoes, salt, pepper, and thyme; bring to a boil then reduce heat to simmer for 15–20 minutes until potatoes are fork-tender.
Stir in cooked chicken, frozen peas, and parsley; let simmer for another 5 minutes.
Taste and adjust seasoning as needed before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (300g)
Calories: 350
Sugar: 6g
Sodium: 520mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 25g
Cholesterol: 65mg