Food Quiz

5 Steps to Healthy Crustless Chicken Pot Pie


A pan with cheese and broccoli in it.

If you’re looking for a healthy version of the classic chicken pot pie, this 5 Steps to Healthy Crustless Chicken Pot Pie recipe is a must-try. Packed with wholesome ingredients and flavor, this dish is easy to make and perfect for a nutritious weeknight dinner.

1. Gather Ingredients

Gather your ingredients! To make a crustless or no crust chicken pot pie, you’ll need:

  • 2 cups cooked chicken
  • 1 can condensed cream of chicken soup
  • 1/2 cup mayonnaise
  • 1/2 cup shredded cheddar cheese
  • Plus veggies, salt, pepper, and parsley.

Now you’re ready to start cooking!

Choose your chicken

When picking your chicken for the pot pie, select high-quality meat. You can use cooked or uncooked chicken. If cooked, shred it into small pieces. If uncooked, use boneless and skinless chicken breasts or thighs. If using bone-in cutlets, first boil them. Then, remove fat or sinew for a smooth texture. Freeze the chicken before starting to make it easier to work with.

Select your vegetables

Pick veggies wisely for the best chicken pot pie taste! Mushrooms, carrots, peas, sweet potatoes, and onions are the perfect combo. If you want to add vibrancy and sweetness, add red and yellow bell peppers too.

Cut any big pieces into tiny cubes. Pre-cook veggies in a skillet first. This will make them flavourful and cooked through once the pie is baked.

Gather other ingredients

Gather these items before you start making your crustless chicken pot pie:

  • 2 tablespoons of butter
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 large carrot, diced
  • 1 large potato, diced
  • 3 tablespoons of all-purpose flour
  • 4 cups of reduced sodium chicken broth
  • 1 cup of frozen peas
  • 2 cups cooked and shredded chicken
  • Salt and pepper to taste

Plus, a pre-made crust! Now you’re ready to make your scrumptious Crustless chicken pot pie!

2. Preparing the Filling

Crust-less chicken pot pie – yum! Get those tastebuds ready! Filling is key. Mix veggies like onions, celery, carrots, potatoes and peas for a wholesome base. For flavor and texture, why not add some chicken? Time to start prepping!

Cook the chicken

A pot pie doesn’t need a crust. To make the filling, start with the chicken. If it’s cooked, dice it. If raw, use two tablespoons of olive oil. Heat it in a large skillet over medium-high heat. Season 2 pounds of boneless, skinless chicken breasts with 1 teaspoon each of salt and pepper. Add the chicken to the skillet.

Cook for 4 minutes to brown. Flip and cook for 2 more minutes. Add 1/4 cup celery and onion. Add another teaspoon of salt, reduce heat to medium and cook for 7 minutes more. Stir often until softened. Turn off the heat and transfer to plate. Let it cool completely. Chop or shred the cooled chicken into small pieces.

Saute the vegetables

Preheat a skillet over medium heat. Add 1 tbsp butter or margarine. Put 1/2 cup of diced yellow onion, and 1/3 cup each of diced celery and chopped carrots. Saute the veggies for 5 mins, until tender-crisp. Add more butter or a splash of water to keep them from sticking. Spice them up with 1 tsp of dried thyme leaves and salt.

Now continue with your recipe!

Combine the ingredients

Bring the mixture to a boil, stirring often. Keep stirring constantly ’til it’s thickened – about 3 minutes. Throw in the frozen veg and cook until hot. Pull from heat – add 2 tablespoons of chopped parsley. Season with salt and pepper to your liking.

Put that filling in 4 individual baking dishes or 1 9-inch pie plate. Then let it cool down!

3. Assembling the Pie

Crustless Chicken Pot Pie – easier than expected! Just need basic ingredients, an oven and some time. Here’s a guide to assemble it:

  1. Assemble the filling.
  2. Put on the perfect finishing touches.

Ready? Let’s go!

Grease the baking dish

Greasing the baking dish with butter or other fat is essential for a crunchy crustless pot pie. Cooking spray can be used for quicker results. But, it may leave behind an unwanted chemical or metallic flavor.

When using butter, all surfaces must be evenly covered with a thin layer. This prevents burning and sticking. Use a light hand; too much butter will affect the outcome. Depending on the pan, one tablespoon of softened butter may not be enough.

Line the dish with biscuit dough

Line a deep-dish pie plate with biscuit dough. Break or cut the dough to fit. Press lightly over bottom and sides. If using a tube, press evenly around pan. Use the back of a fork to make dimples. Cover with foil.

Pre-bake in an oven preheated to 375°F for 10 minutes. Until golden brown, or as specified on package. Remove from oven. Set aside.

Pour in the filling

Preheat your oven to 350F.

Scoop your chicken & veg filling into an oven-safe baking dish. Any shape works, but 9-inch round or square is best. Spread the mix evenly. Cover the bottom & sides. Add toppings like cheese, herbs, or mushrooms.

Bake for 30-35 min, until bubbling & golden brown. Allow to cool for 10 min. Enjoy!

4. Baking the Pie

Make a scrumptious no-crust chicken pot pie! It’s a great way to eat without the extra calories from the crust. Get the tastiest results by combining the perfect ingredients and baking at the right temp. Here’s a tutorial to help you make a creamy, delicious no-crust chicken pot pie. Enjoy!

  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, mix together cooked chicken, vegetables, and cream of chicken soup.
  3. Spread the mixture into a 9×13 inch baking dish.
  4. In a medium bowl, mix together biscuit mix, milk, and butter until crumbly.
  5. Sprinkle biscuit mixture over the chicken mixture.
  6. Bake in preheated oven for 30 minutes, or until top is golden brown.

Preheat the oven

Before you start baking your yummy chicken pot pie, preheat your oven! This helps maintain an even cooking temperature. It also avoids undercooked or burnt food. Preheat to 375 °F (190 °C).

Mix all ingredients in one bowl and pour into an ungreased 9-inch square baking dish. Cover the dish tightly with aluminum foil. Bake for 30 minutes. Then, remove the foil and bake for an extra 25 minutes. Until the top of the pie is golden brown. Let it cool down before serving!

Place the pie in the oven

Time to bake a pot pie! Preheat the oven to 425°F (218°C). Put a rack in the middle. Place the pot pie on the rack. Bake for 30–35 minutes. Check with a knife to see if it’s done. All ovens are different, so watch it closely.

When it’s golden brown and cooked through, let it cool a few minutes. Then, enjoy!

Bake for the specified time

Preheat the oven to 375°F (191°C). Once your pot pie’s all tucked in, it’s time to bake. Bake for 45 mins. Until the filling’s set and bubbly. If you’re using cooked chicken, reduce baking time to 30 mins. The top should be golden and the edges slightly crispy. Rotate the dish 180 degrees halfway through to ensure an even bake.

After 45 mins, take it out and let it cool for 10-15 mins. Then, enjoy!

5. Serving the Pie

Crustless chicken pot pie is a yummy, heart-warming meal. Plus, it’s simple to prepare! Everyone in the family will adore it. Let’s find out how to make the perfect crustless chicken pot pie:

Let the pie cool

Once your Crustless Chicken Pot Pie is cooked, let it cool. It needs to be cooled for at least 30 minutes. This will help the pie firm up and give it a creamy, tasty flavor.

If you’re enjoying leftovers, you must let the pot pie cool entirely before reheating in the oven or microwave.

Cut and serve the pie

Once your Crustless Chicken Pot Pie is set and cooled, slice. Use a knife with oil or cooking spray. Enjoy the dinner treat with a salad.

To add flavor and color, top each slice with herbs like parsley or chives. Sprinkle some mozzarella or Parmesan cheese. Add your favorite hot sauce for a bit of heat!


It’s time to dig in and savor your delectable Crustless chicken pot pie! Serve it family-style or as individual servings—it’s up to you. To complete the meal, we suggest a side salad with assorted fresh veggies and light dressing. For a special touch, top your servings with crunchy croutons, shredded cheese or herbs as garnish.

Enjoy this cozy dish hot, warm, or at room temperature. Just remember to let it cool for 10 minutes before you cut into it. Bon Appetit!

Check out 12 Chicken Recipes For All Occasions Yet Quick and Easy for more Chicken Recipes!

Frequently Asked Questions

What is a Crustless or No-Crust Chicken Pot Pie?

A No-Crust Chicken Pot Pie is a delicious and healthy alternative to the traditional pie. It is a chicken and vegetable filling that is topped with a flavorful biscuit crust instead of the conventional pastry crust.

Is it easy to make a Crustless Chicken Pot Pie at home?

Yes, it is easy to make a Crustless Chicken Pot Pie at home. The recipe does not require any pastry dough or complicated techniques.

Does a Crustless Chicken Pot Pie taste good?

Yes, a Crustless Chicken Pot Pie tastes amazing. The chicken and vegetable filling is packed with flavors, while the biscuit crust gives it a crunchy texture and extra taste.

What ingredients are needed for a Crustless Chicken Pot Pie?

To make a Crustless Chicken Pot Pie, you will need chicken breast, mixed vegetables, chicken broth, milk, all-purpose flour, baking powder, salt, and butter.

Is a Crustless Chicken Pot Pie healthy?

Yes, a Crustless Chicken Pot Pie is a healthy option as it is lower in calories than a traditional pie that has a pastry crust. You can also use low-fat milk and butter to make it even healthier.

Can I freeze a Crustless Chicken Pot Pie?

Yes, you can freeze a No-Crust Chicken Pot Pie. Make sure that you let it cool thoroughly before storing it in an airtight container. You can freeze it for up to 3 months.
Ethan Walker
Ethan Walker

Hey there! I'm Ethan, an adventurous restaurant critic and culinary travel writer with a taste for global flavors. When not wine tasting or getting lost in historical fiction, I'm scouring the world for hidden gem eateries and authentic street food experiences. Join me on a thrilling journey to uncover culinary treasures!