Name: Crustless Chicken Pot Pie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 – 2 tbsp butter; 1 small yellow onion (chopped); 2 large carrots (sliced into coins); 2 large celery sticks (sliced); 3 large garlic cloves (minced); ⅓ cup whole wheat flour or gluten-free flour; 4 cups low-sodium chicken stock; 1 cup milk (dairy or plant-based); 1 ½ cups sweet potatoes (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 (preferably rotisserie); 1 cup frozen peas; ¼ cup fresh parsley (finely chopped); 2 – 4 cups baby spinach (chopped, optional)

Description

Indulge in the cozy flavors of this Crustless Chicken Pot Pie, a comforting soup that’s ready in just 30 minutes. This one-pot meal features tender pieces of rotisserie chicken, hearty sweet potatoes, and a medley of vegetables simmered in a creamy broth. It’s perfect for busy weeknights or any occasion where you crave something warm and satisfying. With its rich flavor profile from thyme and garlic, this dish is not only delicious but also nutritious—making it an ideal choice for family dinners or meal prep.

Ingredients

Scale

1 – 2 tbsp butter
1 small yellow onion (chopped)
2 large carrots (sliced into coins)
2 large celery sticks (sliced)
3 large garlic cloves (minced)
⅓ cup whole wheat flour or gluten-free flour
4 cups low-sodium chicken stock
1 cup milk (dairy or plant-based)
1 ½ cups sweet potatoes (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 (preferably rotisserie)
1 cup frozen peas
¼ cup fresh parsley (finely chopped)
2 – 4 cups baby spinach (chopped, optional)

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Instructions

In a large pot, melt butter over medium-low heat. Add chopped onion, carrots, and celery; sauté for 6-8 minutes until softened. Stir in minced garlic for the last 30 seconds.
Sprinkle flour over the vegetables and mix well; cook for about one minute.
Gradually pour in chicken stock and milk, stirring gently. Add cubed sweet potatoes, salt, pepper, and thyme; stir to combine.
Bring to a boil, then reduce heat to simmer for 15-20 minutes until sweet potatoes are fork-tender.
Stir in shredded chicken, frozen peas, parsley, and optional spinach; let simmer for an additional five minutes.
Taste and adjust seasoning before serving warm.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 6g
Sodium: 680mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 5g
Protein: 22g
Cholesterol: 70mg