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Crustless Pot Pie

ChickenDiner-StyleOvenStove-Top
Time :45 minutes
Yield :6 servings
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Crustless Pot Pie combines creamy filling with a crunchy top sans crust fuss.
Crustless Pot Pie offers a delightful twist on a cherished classic, blending the comforting flavors of traditional pot pie filling minus the crust hassle. As it bakes, a rich aroma of onions, garlic, and freshly melted butter swirls through the kitchen. Nestled in a blanket of creamy chicken broth, tender rotisserie chicken mixes with thawed peas and corn, ensuring a hearty bite. The inclusion of bow tie pasta adds a playful texture, capturing sauce in its folds.
This dish appeals to both flavor and texture enthusiasts. A golden layer of panko breadcrumbs and Parmesan cheese finishes the top, providing a delightful crunch against the creamy filling. Stirring the flour thoroughly until the raw smell vanishes is a small but crucial step that ensures the sauce thickens beautifully without any unwanted grit. It’s a technique that gives the dish its smooth, luscious texture.
Sharing this pot pie brings warmth to any table. Each serving is a comforting blend of earthy vegetables, savory chicken, and creamy sauce, balanced by the breadcrumb topping. It’s a dish that invites ease—both in preparation and enjoyment—so you can savor the moment without fussing over a crust.

Ingredients

  • 2 tablespoons butter
  • 1 cup onion chopped
  • 1/2 cup carrots chopped
  • 1/2 cup celery chopped
  • 3-4 cloves garlic finely chopped
  • salt to taste
  • pepper to taste
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 2 cups heavy cream
  • 2 cups rotisserie chicken shredded or diced
  • 1 cup frozen peas thawed
  • 1 cup frozen corn thawed
  • 2 cups bow tie pasta cooked
  • 1/4 cup parmesan
  • 1/2 cup panko breadcrumbs

Directions

  • Preheat the oven to 375 degrees F.
  • Heat the butter in a cast-iron skillet over medium heat.
  • Add the onions, the carrots, the celery, and the garlic to the butter and sauté until they are lightly tender, about 3-4 minutes.
  • Season the veggies with the salt and the pepper.
  • Add the flour to the veggie mixture and cook, stirring continuously, until the raw flour smell disappears, about 1 minute.
  • Stir the chicken broth and the cream into the veggie mixture and cook, stirring, until the sauce thickens slightly, about 3 minutes.
  • Add the chicken, the peas, the corn, and the pasta to the veggie mixture and mix well.
  • Mix the parmesan and panko breadcrumbs in a bowl.
  • Evenly sprinkle the breadcrumb mixture over the pot pie filling.
  • Bake the casserole, uncovered, until it is bubbly and heated through, about 25-30 minutes.
  • Allow the casserole to cool slightly and serve.
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