The Easiest Crustless Chicken Pot Pie Ever
Enjoy all the cozy flavors of chicken pot pie, but without the crust! This creamy, quick dinner is perfect for busy weeknights.
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If you’re craving classic comfort food without the fuss, this crustless chicken pot pie is exactly what you need. It’s creamy, hearty, and filled with tender chicken, mixed vegetables, and a velvety sauce, all served over warm, golden biscuits. This easy dinner is perfect for those chilly weeknights or when your family is running from one activity to the next.
This meal feels like Sunday dinner but fits perfectly into a Tuesday night schedule.
What You’ll Love About This Crustless Chicken Pot Pie Recipe:
What Makes It “Crustless” Pot Pie
Think of this recipe as a shortcut version of traditional chicken pot pie. Instead of a pie crust or puff pastry, you’ll serve the creamy filling over freshly baked biscuits. It gives you that same comforting taste and flaky texture, but without any rolling, crimping, or extra dishes.
Ingredients Needed
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How To Make Crustless Chicken Pot Pie
- Bake the biscuits. Start by baking your biscuits according to the package directions while you prepare the filling.
- Make the sauce base. In a large skillet, melt butter over medium heat. Stir in the flour and cook for a minute until slightly golden.
- Build the flavor. Whisk in the chicken broth and half-and-half slowly. Add salt, pepper, and Italian seasoning. Keep stirring until the mixture begins to thicken.
- Add the filling. Stir in the shredded chicken and frozen mixed vegetables. Cover with a lid and simmer until the veggies are tender.
- Melt in the cheese. Once the mixture is creamy, stir in the cheddar cheese until melted and smooth.
- Serve it up. Split warm biscuits, spoon the chicken pot pie filling over the top, and garnish with fresh parsley.
Find the measurements and full recipe below!
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Tips & Tricks
- Prep Ahead: Shred chicken over the weekend or grab a rotisserie chicken from Costco to make weeknights easier.
- Adjust the Sauce: If you like it thicker, cook the roux an extra minute before adding liquids.
- Gluten-Free Version: Use a gluten-free flour blend and gluten-free biscuits to adapt this for gluten free diet needs.
- Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave.
Storage and Reheating
Leftovers keep really well, which is great when you’re trying to stretch one night of cooking into two easy meals. Store any extra pot pie filling in an airtight container in the refrigerator for up to four days. Reheat on the stovetop over medium heat or in the microwave in short increments, stirring occasionally to keep the sauce smooth. If the mixture thickens a bit in the fridge, just add a splash of chicken broth or half and half to bring it back to that creamy, cozy consistency.
If you want to freeze the filling, let it cool completely before transferring it to a freezer-safe container or aluminum pan. It will stay fresh for up to three months. Thaw overnight in the refrigerator and reheat on the stovetop until warmed through. Add a little broth or cream if needed to loosen the sauce. Always bake fresh biscuits when serving for the best texture.
Crustless Pot Pie Frequently Asked Questions
Can you freeze crustless chicken pot pie?
Yes. The creamy filling freezes beautifully and reheats without losing flavor. Cool the mixture completely, place it in a freezer-safe airtight container, and freeze for up to three months. Thaw in the refrigerator overnight before reheating. Add a splash of chicken broth or half-and-half if the mixture thickens during reheating.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is one of my favorite shortcuts, especially on busy sports nights. Just chop it and add it in exactly as you would the cooked chicken breasts in the recipe card.
Can I use fresh vegetables instead of frozen mixed veggies?
Yes. Fresh carrots, celery, peas, or even small diced potatoes all work well. Just keep in mind that heartier vegetables like potatoes or carrots may need a few extra minutes of simmer time to become tender.
What if I don’t have half and half?
You can swap in heavy cream for a richer sauce or whole milk for a lighter one. If using milk, the sauce may be slightly thinner, so allow an extra minute or two for the mixture to thicken.
Does this taste like traditional chicken pot pie without the crust?
Yes. You still get all the classic creamy flavors, the cozy veggies, and the rich chicken filling, just without the pie crust or pastry on top. Serving it over biscuits keeps everything easy but still gives you that comfort-food feel.
Can I prep this ahead of time?
Definitely, you can make the filling up to two days ahead and store it in the fridge. Reheat gently on the stovetop and serve over freshly baked biscuits for a quick dinner.
When you need a warm, filling dinner that feels like comfort on a plate, this crustless chicken pot pie recipe delivers every time. It’s creamy, family-friendly, and the perfect solution for busy weeknights when homemade still matters. Try adding it to next week’s meal plan! You’ll love how easy it is to bring everyone to the table for a comforting dinner.
Crustless Chicken Pot Pie
This crustless chicken pot pie is creamy, cozy, and comes together fast. Serve over warm biscuits, and dinner is DONE. Total family favorite!
Ingredients
- 1 (8-Count) Can Pillsbury Grands Biscuits
- 1 ½ cups Cooked And Shredded Chicken Breasts
- 1 stick Salted Butter (8 Tablespoons)
- ½ cup All-Purpose Flour
- 2 cups Chicken Broth
- ¾ cup Half And Half
- ¼ tsp Pepper
- ¼ tsp Salt
- ½ tsp Italian Seasoning
- 1 cup Shredded Mild Cheddar Cheese
- 2 cups Frozen Mixed Vegetables (Carrots, Peas, Green Beans, And Corn)
- Fresh Parsley, For Garnish
Instructions
- Preheat the oven and bake the biscuits according to the package instructions.
- In a large pan over medium heat, melt the butter. Stir in the flour and cook for 1–2 minutes, until lightly golden.
- Whisk in the chicken broth, half-and-half, salt, pepper, and Italian seasoning. Bring to a simmer, stirring occasionally, until the mixture thickens.
- Add the shredded chicken and frozen vegetables. Cover with a lid and simmer on low for 10–15 minutes, or until the veggies are tender and everything is heated through.
- Remove the lid and stir in the cheddar cheese until melted and smooth.
- Spoon the creamy filling over warm biscuits and garnish with fresh parsley.
Notes
- Rotisserie chicken works great for this recipe!
- Simmer time may vary depending on the vegetables used. Heartier veggies like potatoes may take longer.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 906Total Fat: 50gSaturated Fat: 23gUnsaturated Fat: 27gCholesterol: 221mgSodium: 1061mgCarbohydrates: 52gFiber: 7gSugar: 7gProtein: 58g
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