Take out the Slow Cooker and whip up a batch of my Crustless Chicken Pot Pie recipe. This delicious twist on a traditional comfort food, is packed with tender chicken, wholesome vegetables, and a creamy sauce. Retain all the flavors of traditional pot pie without the fuss of a pastry crust. Serve this recipe with ready-to-bake biscuits for that traditional taste of a crust, without all the fuss of making the dough.
Try making my One Pot Lasagna Soup, my Macaroni and Tomatoes Recipe or my Beef and Rice Soup for more convenient and satisfying meal ideas! If you DO want to make something with a pie crust, my Traditional French Canadian Tourtière recipe is my family's favorite pie to make, especially during the holidays!
Ingredients
Use frozen vegetables to make the Crustless Chicken Pot Pie even easier to make. As long as the vegetables total the 2 cups as per the recipe, it can be a mixture of any veggies you prefer. For example, it can be 1 cup of frozen corn with 1 cup of frozen peas. You can also use fresh vegetables, as long as they are cut into small pieces so they can properly cook.
- Thawed Chicken Breasts
- Cream of Chicken Concentrate
- Milk (or dairy substitute like almond milk or soy)
- Frozen Vegetables Mix
- Potatoes
- Oregano
- Onion Powder
- Garlic Powder
- Salt
See recipe card for quantities.
How to make Crustless Chicken Pot Pie
Make this recipe using a slow cooker, or otherwise known as a crock pot. It does not even need to be one of the fancy ones. To make this recipe, I used a 3.5 Liters (3.7 Quart) with the simple MIN/MAX settings.
Place the Cream of Chicken concentrate and the milk in the bowl of a slow cooker.
Add the oregano, salt, onion powder, and garlic powder to the slow cooker and whisk everything together until smooth.
Place the fresh (thawed out) chicken breasts into the sauce, making sure they are fully covered.
Add the frozen veggies on top of the chicken, mixing them into the sauce.
Add the peeled and diced potatoes with the veggies, stirring them into the sauce.
Place the lid on the slow cooker and set it on the MAX setting. Let it cook for 4 hours.
After 4 hours, the chicken is ready when the internal temperature in the thickest part of the breast registers 165F.
Shred the chicken breast with the help of 2 forks. Return the shredded chicken to the slow cooker and combine it with the sauce.
Prepare a batch of ready-to-bake biscuits, or what I love to do, is to serve the Crustless Chicken Pot Pie with a batch of my grandmother's Bannock buns. Either way, this recipes already contains cubed potatoes, so it doesn't necessarily need anything else.
Substitutions and Variations
- Vegetables - You can replace the 2 cups of frozen vegetables in the Crustless Chicken Pot Pit with any type of frozen (or even fresh) veggies. As long as they are cut small and total the same amount of cups as the recipe.
- Dairy - Substitute the milk in the recipe with unflavored almond milk or soy milk.
- Stove Top - This recipe can also be made on the stove top, but will need more supervising. If using raw chicken, you could cut the raw chicken into cubes and cook it fully in a large pot, before adding the rest of the ingredients. Continue by letting it simmer until the veggies become tender.
Recipe
Crustless Chicken Pot Pie
Equipment
- 1 Slow Cooker 3.7 Quarts (3.5L) works great
Ingredients
- 20 ounces Condensed Cream of Chicken Soup 2 x 10oz cans
- 1 cup Milk
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Dry Oregano
- 1 teaspoon Salt
- 3 large Chicken Breast fresh or completely thawed
- 2 cups Frozen Vegetable Mix
- 2 cups Potatoes peeled and cut in ½ inch dice
Instructions
- In the bowl of a slow cooker, empty out the 2 cans of Condensed Cream of Chicken Soup.
- Add the milk, oregano, salt, onion powder, and garlic powder to the slow cooker, and whisk everything together until smooth.
- With a pair of tongs or a fork, place the chicken breasts in the sauce. Make sure that they are all covered by the sauce.
- Add the frozen vegetables and the diced potatoes on top of the chicken. Stir them into the sauce so that everything is covered.
- Place the lid on the slow cooker and set it to the MAX setting. Let it cook covered for 4 hours.
- After 4 hours, the chicken should be at a minimum internal temperature of 165F in the thickest part of the breast. Remove the cooked chicken from the slow cooker and onto a plate.
- Shred the chicken breasts with the help of 2 forks. Place the shredded chicken back into the slow cooker with the sauce. Stir to incorporate.
- Serve on its own, or with a batch of prepared ready-to-bake biscuits.
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