Crustless Chicken Pot Pie

Jun 14

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Servings: 6 servings

1 - 2 tbsp butter (unsalted preferred)
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)
1 ½ cups sweet potatoes (1 medium) or Yukon potatoes (~1 lb), 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 (rotisserie chicken preferred)
1 cup frozen peas
¼ cup fresh parsley, finely chopped
2 - 4 cups baby spinach, chopped (optional)

Sauté Vegetables: In a large Dutch oven or pot, heat butter over medium-low. Once melted, add the chopped onion, carrots, and celery. Cook for 6 - 8 minutes until soft and wilted, stirring occasionally. In the last 30 seconds, add minced garlic and stir to combine.
Add Flour: Add the flour and mix until all the vegetables are coated. Let it cook for 1 minute.
Add Liquid and Potatoes: Add the chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Stir to combine. Bring to a boil, then reduce the heat and let the soup simmer for 15 - 20 minutes until the potatoes are fork-tender. Stir occasionally to prevent sticking.
Add Chicken and Greens: Add the cooked shredded chicken, frozen peas, parsley, and optional spinach. Let everything simmer for 5 more minutes.
Adjust Seasoning: Carefully taste test and adjust seasoning to your liking.
Serve: Remove from heat and serve with homemade biscuits, garlic bread, or a buttery toasted piece of bread. Enjoy!

Notes

Potatoes: You can substitute sweet potatoes with Yukon gold, russet, or baby potatoes.
Gluten-Free & Dairy-Free: Use gluten-free flour and dairy-free milk or butter alternatives like olive oil or vegan butter.
Uncooked Chicken Breasts: If using raw chicken breasts, cut them into small bite-sized pieces and cook them in the heated pan before adding the flour. Cook for 6 – 7 minutes until no longer pink, then continue with the recipe.
Storage: Store leftovers in airtight containers in the refrigerator for up to 4 – 5 days.
Freezing: Freeze soup for up to 3 months in freezer-safe containers. Defrost overnight in the refrigerator and reheat on the stovetop over medium-low heat. Alternatively, defrost directly on the stovetop, though it will take longer.
Reheating: Reheat on the stovetop over medium heat until warm. For a quicker option, microwave in 30-second increments, covering the bowl with a damp paper towel.

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