Cozy & Crustless Chicken Pot Pie
If you’re looking for the perfect cozy recipe to kick off autumn, this crustless chicken pot pie is it. Creamy, hearty, and wholesome, it’s the kind of dish that warms you from the inside out on cool days. You can stick with classic potatoes and flour or opt for sweet potatoes and gluten-free flour for a lighter, mindful twist.
🌿 Mindful Morsel
This dish is packed with anti-inflammatory benefits. Garlic, spinach, thyme, and parsley all bring natural compounds that support immunity, digestion, and overall wellness. By skipping the crust, you also reduce refined carbs without losing the creamy, comfort-food feel.
Recipe Information
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories per serving: ~310–340 (depending on potato choice)
Ingredients
3–4 cups rotisserie chicken (or roast your own 4 boneless chicken thighs)
2 tbsp butter
1 yellow onion, chopped
2–3 large carrots, sliced (or use baby carrots)
2–3 celery sticks, sliced
1–1.5 cups frozen peas
3–4 garlic cloves, minced (or jarred garlic)
⅓ cup flour (all-purpose, wheat, or gluten-free)
4 cups chicken stock (or broth)
1 cup milk
1½ cups potatoes (any kind, or substitute sweet potatoes)
3–4 cups fresh spinach
2 tbsp fresh thyme (or 1 tbsp dried)
¼ cup fresh parsley, chopped
1 tsp salt
½ tsp black pepper
Instructions
Prep the ingredients: Slice the carrots and celery, mince the garlic, chop the onion and potatoes, and strip the thyme and parsley if using fresh. Shred the rotisserie chicken, or if roasting your own, season thighs with oil, salt, and pepper and roast at 400°F (200°C) for 25 minutes, then shred.
Cook the vegetables: In a Dutch oven, melt the butter over medium-low heat. Add the onion, carrots, and celery, stirring occasionally for 5–10 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
Build the base: Sprinkle the flour over the vegetables and stir until they are evenly coated, about 1 minute. Add the chopped potatoes or sweet potatoes, then pour in the chicken stock and milk. Season with salt, pepper, and thyme, stirring well to combine.
Simmer: Increase the heat to medium-high and bring to a boil, stirring occasionally to prevent burning. Once boiling, reduce the heat to medium-low and simmer for about 20 minutes, until the potatoes are tender when pierced with a fork.
Finish the filling: Stir in the shredded chicken, spinach, parsley, and frozen peas. Simmer for another 5–10 minutes, allowing the mixture to reduce and thicken. Taste and adjust seasoning with more herbs, salt, or pepper as desired.
Serve: Ladle into bowls and enjoy with warm biscuits or crusty bread. Gluten-free bread is a delicious option too.
Tips/Notes
For a creamier base, substitute half-and-half for milk.
Sweet potatoes give a slightly sweet, anti-inflammatory boost compared to white potatoes.
For gluten-free, use a certified gluten-free flour blend.
Leftovers keep well in the fridge for up to 3 days and freeze beautifully for up to 2 months.
Pair with a leafy green salad for an extra dose of fiber and antioxidants.
Social Media Callout
This cozy & crustless chicken pot pie is creamy comfort food made mindful. Save it for your next cool-weather dinner and tag @mmmindfulmorsels on Instagram. I’d love to see your dish!
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