Everybody will love this cozy and comforting crustless chicken pot pie soup. This dish is not only ready in under 30 minutes, but it is also packed with protein from rotisserie chicken and sweet potatoes. Perfect for a quick weeknight dinner, this easy and healthy one-pot meal doesn’t require any pie crust, making it a lighter alternative without sacrificing flavor.
Why You’ll Love This Recipe
- Quick and Easy: This recipe is ready in just 30 minutes, making it perfect for busy weeknights.
- Nutritious Ingredients: Packed with protein and vegetables, it’s a wholesome meal option for the whole family.
- Versatile Dish: Great for lunch or dinner, you can serve it any time of day.
- One-Pot Wonder: Cleanup is a breeze since everything is made in one pot.
- Comforting Flavors: The combination of chicken, sweet potatoes, and herbs creates a warm and inviting taste.
Tools and Preparation
Before you dive into making this delicious crustless chicken pot pie soup, gather your essential tools to make the process smooth and enjoyable.
Essential Tools and Equipment
- Large dutch oven or pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
Importance of Each Tool
- Large dutch oven or pot: Ideal for cooking soups evenly without burning any ingredients.
- Sharp knife: Makes chopping vegetables quick and easy.
- Measuring cups and spoons: Ensures accurate ingredient quantities for perfect results every time.
Ingredients
For the Soup Base
- 1 – 2 tbsp butter (I like unsalted)
- 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 (I used skim; 2% and whole work too)
- 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)
For Protein
- 3 – 4 cups cooked shredded chicken (I love using rotisserie chicken)
For Vegetables
- 1 cup frozen peas
- ¼ cup fresh parsley (finely chopped)
- 2 – 4 cups baby spinach (chopped, optional)
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Crustless Chicken Pot Pie
Step 1: Sauté the Vegetables
In a large dutch oven or pot, heat butter over medium-low. When melted:
1. Add chopped onion, carrots, and celery.
2. Cook for 6 – 8 minutes until soft and wilted. Stir every minute.
3. In the last 30 seconds, add minced garlic and stir.
Step 2: Thicken the Base
Add the flour to the pot:
– Mix until all vegetables are coated.
– Let it “cook” for about 1 minute.
Step 3: Simmer Together
Next, add the following ingredients:
– Chicken stock
– Milk
– Sweet potatoes
– Salt
– Pepper
– Thyme
- Stir to combine.
- Bring to a boil, then reduce heat.
- Let the soup simmer for about 15 – 20 minutes until potatoes are fork-tender. Stir every few minutes.
Step 4: Add Chicken and Peas
Once the potatoes are tender:
– Add cooked shredded chicken, frozen peas, parsley, and optional spinach.
– Let everything simmer for an additional 5 minutes.
Step 5: Adjust Seasoning
Carefully taste test your soup:
– Adjust seasoning according to your liking.
Step 6: Serve
Remove from heat:
– Serve your crustless chicken pot pie soup with homemade biscuits or garlic bread. Enjoy!
How to Serve Crustless Chicken Pot Pie
Crustless chicken pot pie is a versatile dish that can be enjoyed in various ways. Whether you want to keep it simple or add some flair, there are plenty of serving suggestions to elevate your meal experience.
With Homemade Biscuits
- Pair this comforting soup with warm, flaky homemade biscuits for a delightful crunch. The buttery texture complements the creamy soup perfectly.
Garlic Bread on the Side
- Serve with garlic bread for an extra layer of flavor. The crispy, garlicky bites will soak up the delicious broth and provide a satisfying contrast.
Fresh Salad
- A light, refreshing salad can balance out the richness of the soup. Consider a simple greens salad with a tangy vinaigrette to brighten the meal.
Topped with Fresh Herbs
- Garnish each bowl with fresh parsley or thyme to enhance the flavors. This not only adds color but also makes every bite aromatic and fresh.
In Bread Bowls
- For a fun twist, serve your crustless chicken pot pie in hollowed-out bread bowls. This adds an exciting presentation and lets you enjoy every last drop!
With Crusty Artisan Bread
- Enjoy your pot pie with slices of crusty artisan bread. This is perfect for dipping and soaking up all that tasty broth.
How to Perfect Crustless Chicken Pot Pie
Creating the perfect crustless chicken pot pie takes some attention to detail. Here are a few tips to ensure your dish turns out delicious every time.
- Use Rotisserie Chicken: Opting for rotisserie chicken saves time and adds great flavor to your soup.
- Select Fresh Vegetables: Fresh produce enhances taste and texture. Choose vibrant carrots and celery for added crunch.
- Adjust Seasoning: Taste as you go! Adjust salt, pepper, and herbs to suit your palate.
- Thicken As Desired: If you prefer a thicker consistency, let the soup simmer longer or add more flour gradually.
- Experiment with Veggies: Feel free to include other vegetables like peas or corn for added nutrients and taste.
- Add Spinach at the End: If using baby spinach, add it in the last few minutes of cooking for vibrant color and nutrition without overcooking.
Best Side Dishes for Crustless Chicken Pot Pie
While crustless chicken pot pie is hearty on its own, these side dishes can complement it beautifully. Here are some fantastic options to consider:
- Garlic Mashed Potatoes
Creamy mashed potatoes infused with garlic make an excellent side that pairs well with the rich flavors of the soup. - Roasted Brussels Sprouts
Crispy roasted Brussels sprouts offer a savory crunch that contrasts nicely with the creamy pot pie. - Steamed Green Beans
Simple steamed green beans provide a fresh crunch and vibrant color, making them a healthy addition to your plate. - Cauliflower Rice
For a low-carb option, cauliflower rice serves as a light side that can absorb some of the delicious broth. - Cornbread Muffins
Sweet cornbread muffins bring a delightful sweetness that balances out the savory elements of the dish. - Coleslaw
A tangy coleslaw adds freshness and crunch, enhancing every bite of the comforting soup. - Baked Sweet Potatoes
Baked sweet potatoes offer natural sweetness and pair well with savory dishes like crustless chicken pot pie. - Herbed Quinoa
Fluffy quinoa seasoned with herbs provides an excellent source of protein and fiber alongside your meal.
Common Mistakes to Avoid
When making your crustless chicken pot pie, it’s easy to overlook some key steps. Here are common mistakes to watch out for:
- Overcooking the Vegetables: Cooking vegetables for too long can make them mushy. Aim for a tender texture by cooking just until they are softened.
- Skipping the Seasoning: Failing to season your dish properly can result in bland flavors. Always taste and adjust seasoning before serving.
- Using Cold Ingredients: Adding cold ingredients directly from the fridge can lower the cooking temperature. Let your ingredients, like chicken and milk, come to room temperature for better results.
- Not Stirring Enough: Neglecting to stir can cause ingredients to stick or burn. Stir regularly during cooking to ensure even heat distribution.
- Ignoring Texture Preferences: If you prefer a thicker soup, don’t hesitate to adjust the flour amount or simmer longer. Pay attention to the consistency you desire.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- It will keep well for 3-4 days in the refrigerator.
Freezing Crustless Chicken Pot Pie
- Use freezer-safe containers or bags.
- Label with the date and use within 2-3 months for best quality.
Reheating Crustless Chicken Pot Pie
- Oven: Preheat to 350°F (175°C). Place in an oven-safe dish and cover with foil. Heat for about 20-25 minutes until warmed through.
- Microwave: Transfer to a microwave-safe bowl. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
- Stovetop: Pour into a saucepan over medium heat. Stir occasionally and heat until hot, about 5-10 minutes.
Frequently Asked Questions
Can I make Crustless Chicken Pot Pie ahead of time?
You can prepare the soup in advance and store it in the refrigerator for up to 4 days. Just reheat before serving!
What can I substitute for sweet potatoes in Crustless Chicken Pot Pie?
You can use Yukon gold potatoes or even butternut squash as alternatives that provide similar textures and flavors.
How do I add more flavor to my Crustless Chicken Pot Pie?
In addition to thyme, consider adding herbs like rosemary or parsley, or spices such as paprika for extra depth of flavor.
Can I use leftover turkey instead of chicken?
Absolutely! This recipe is versatile; using leftover turkey is a great way to enjoy this dish after holidays.
Is this recipe gluten-free?
Yes, by substituting whole wheat flour with gluten-free flour, you can easily make this crustless chicken pot pie suitable for gluten-free diets.
Final Thoughts
This crustless chicken pot pie is a delightful twist on the classic comfort dish. It’s easy to prepare, packed with nutritious ingredients, and perfect for any weeknight dinner. Feel free to customize it with your favorite vegetables or proteins—it’s versatile enough for everyone’s taste! Give it a try and enjoy this cozy meal with family and friends!
Crustless Chicken Pot Pie Soup
Experience the heartwarming flavors of crustless chicken pot pie soup, a comforting dish that brings family together in just 30 minutes. This wholesome one-pot meal is a delightful spin on the traditional pot pie, featuring tender rotisserie chicken, nutritious sweet potatoes, and a medley of vegetables. With no pie crust needed, this recipe offers a lighter alternative without compromising on taste. Perfect for busy weeknights, this soup is not only quick to prepare but also packed with protein and flavor that everyone will love.
- Total Time: 30 minutes
- Yield: Serves about 6 people 1x
Ingredients
- 1–2 tbsp butter
- 1 small yellow onion (chopped)
- 2 large carrots (sliced)
- 2 celery sticks (sliced)
- 3 garlic cloves (minced)
- ⅓ cup whole wheat or all-purpose flour
- 4 cups low-sodium chicken stock
- 1 cup milk
- 1½ cups sweet potatoes (cubed)
- 3–4 cups cooked shredded chicken
- 1 cup frozen peas
- Fresh parsley
- Thyme
Instructions
- Heat butter in a large dutch oven over medium-low heat. Sauté onion, carrots, and celery for 6–8 minutes until softened. Add garlic in the last minute.
- Stir in flour to coat the vegetables; cook for an additional minute.
- Add chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Bring to a boil then reduce heat; simmer for 15–20 minutes until potatoes are tender.
- Stir in shredded chicken, frozen peas, parsley, and optional spinach; simmer for another 5 minutes.
- Taste and adjust seasoning as desired before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg
Keywords: For added depth of flavor, consider incorporating rosemary or paprika. Substitute sweet potatoes with Yukon gold potatoes or butternut squash if preferred. To make it gluten-free, simply use gluten-free flour.
