Crustless chicken pot pie brings cooked shredded chicken, mixed vegetables, and thyme together in a soft oven-baked filling. Eggs give this version its set, with milk and broth keeping it moist. It is a spoonable bake rather than a pastry-topped pie or a flour-thickened stovetop gravy.
The original mixture makes six modest portions. Use a shallow baking dish and check the center instead of relying only on a golden surface. A short rest helps the filling settle, though it stays softer than a sliceable quiche because there is a generous amount of liquid.
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Why This Recipe Works
Sautéing the vegetables first softens firm pieces and drives off extra moisture from frozen ones. The eggs then set around the chicken during baking. Cooling the vegetables before adding them to the eggs prevents hot pockets from scrambling the mixture before it reaches the oven.
Ingredients for Crustless Chicken Pot Pie
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables, peas, carrots, and corn; thawed and drained if frozen
- 1 cup chicken broth
- 1 cup milk
- 3 eggs
Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme, Other herbs or spices can be added for variation.
- Salt and pepper, to taste
Cooking Ingredient
- 1 tablespoon olive oil, divided
How to Make Crustless Chicken Pot Pie
1. Prepare the dish and vegetables. Preheat the oven to 350°F and choose a shallow baking dish with enough room for the filling. Reserve 1 teaspoon of the tablespoon of oil to grease it; use the remaining 2 teaspoons in the skillet. Cook the vegetables over medium heat for 5 to 7 minutes, until tender and any thawed moisture has evaporated.
2. Mix a smooth filling. Let the vegetables cool until just warm. Whisk the eggs, milk, broth, garlic powder, onion powder, thyme, salt, and pepper together before folding in the chicken and vegetables. Whisking first spreads the eggs evenly, while gentle folding keeps the shredded chicken from clumping into dry mounds.
3. Bake until the middle sets. Pour into the dish and level the surface. Begin checking after 30 to 35 minutes, allowing about 35 to 45 minutes or longer depending on depth. The middle should no longer look like free-flowing liquid and should reach 165°F. A lightly colored top can appear before the center is ready; loosely cover it if it browns too quickly.
4. Rest and portion. Let the bake stand for 5 minutes before spooning it into six portions. Expect a soft, moist filling, not rigid wedges or a thick cream sauce. If there is a little liquid around the edges, spoon it with the chicken; there is no flour or starch here to bind every drop into gravy.
How to Serve
Spoon the warm filling into bowls or onto plates with a green salad. Bread is useful for catching the juices, and a larger appetite may call for an additional side. Each of the six portions contains one-sixth of the chicken mixture; the recipe for crustless chicken pot pie does not include pastry or biscuits.
Storage and Reheating
Refrigerate leftover crustless chicken pot pie in shallow containers within 2 hours, or 1 hour if the room is above 90°F. Keep at 40°F or below and use within 3 days. Reheat portions on the stove or in the microwave until they reach 165°F. Count storage time from the oldest cooked chicken or rice component; cooking again does not restart its storage life. See federal cold-storage guidance for more details.
Tips and Variations
- Drain thawed mixed vegetables well before sautéing.
- Cool hot vegetables before combining them with eggs.
- Use a shallow dish and judge the center by texture and temperature.
Frequently Asked Questions
Will it cut into neat slices?
The broth and milk make this a soft bake. Serve it with a spoon rather than expecting firm wedges.
Can I use cooked turkey?
Cooked shredded turkey works in the same quantity. Keep the rest of the filling and the casserole temperature check the same.
Can I add pastry?
Pastry changes the baking method and timing. Choose one of the traditional pot pie recipes below when you want a pastry crust.
More Recipe Ideas
Crustless Chicken Pot Pie Bake
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded
- 1 cup mixed vegetables peas, carrots, and corn; thawed and drained if frozen
- 1 cup chicken broth
- 1 cup milk
- 3 eggs
Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme Other herbs or spices can be added for variation.
- Salt and pepper to taste
Cooking Ingredient
- 1 tablespoon olive oil divided
Instructions
Method
- Preheat the oven to 350°F. Grease a shallow baking dish with 1 teaspoon oil; sauté the vegetables in the remaining 2 teaspoons over medium heat for 5–7 minutes until tender and excess moisture evaporates, then cool until just warm.
- Whisk the eggs, milk, broth, garlic powder, onion powder, thyme, salt, and pepper. Fold in the cooked chicken and vegetables, then spread in the baking dish.
- Bake for about 35–45 minutes, checking from 30 minutes, until the center is softly set and reaches 165°F; continue as needed for a deeper dish. Cover loosely with foil if the top browns before the center sets.
- Rest for 5 minutes, then spoon into six modest portions.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.
- Count leftover storage time from the oldest cooked chicken component.
