Best 2 Crustless Chicken Pot Pie Recipes

If you are looking for a quick and easy comfort food, crustless chicken pot pie is the perfect recipe. A classic meal that can be enjoyed by people of all ages, this hearty dish can be prepared with simple ingredients that you might already have in your kitchen. Whether you are looking for a weekday meal or a special occasion dish, this versatile recipe is sure to satisfy your cravings.

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CRUSTLESS CHICKEN POT PIE

Crustless Chicken Pot Pie image

SOOOooo easy...SOOOooo tasty and even more heart healthy than the original version...A reminder: DONT forget to cover TIGHTLY with foil b4 baking or the stuffing could dry out! Meal tip: Add a tossed salad and have dinner!

Provided by CookinwithGas

Categories Savory Pies

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (8 ounce) package chicken stove top stuffing mix
3 tablespoons unsalted butter, in small pieces
1 1/4 cups hot water
1 (10 ounce) can low-sodium condensed cream of chicken soup
1 cup 1% low-fat milk
3 cups cooked chicken breasts, cubed
1 (16 ounce) package frozen mixed vegetables
1 tablespoon garlic, minced
1 tablespoon lime juice

Steps:

Preheat oven to 350°F.
Combine water and butter in a medium bowl until butter melts; Stir in stuffing mix until JUST moist; set aside.
Mix the soup, milk, lime juice and garlic in a medium bowl until well incorporated; set aside.
In the bottom of a non-stick 13 x 9 pan, spread the mixed vegetables evenly; Then spread the cubed cooked chicken over the mixed vegetables evenly.
Pour the soup mixture evenly over the chicken; sprinkle/spread the stuffing over all.
Cover tightly with foil and bake in the preheated oven for 45 minutes or until hot and bubbly.

Nutrition Facts : Calories 217.2, Fat 7.1, SaturatedFat 3, Cholesterol 40.2, Sodium 430.8, Carbohydrate 23.1, Fiber 2.3, Sugar 3.1, Protein 15.4

CRUSTLESS CHICKEN POT PIE

Crustless Chicken Pot Pie image

I don't remember where I got this recipe, but was originally called Overnight Chicken Casserole, and It called for chicken , mushroom, and water chestnuts and all the ingredients called for here, with the exception of the veggies, with same procedure. My family really liked it and I made Chicken Pot Pie out of the recipe. They...

Provided by Billie Blair

Categories Casseroles

Time 1h50m

Number Of Ingredients 14

Ingredients

8 slice day old bread,crusts removed and saved
4 c cooked, chopped ,chicken
4 large eggs
2 c milk
1/2 c mayonnaise
1/2 tsp salt
6-8 slice american cheese
1 can(s) cream of mushroom soup
1 can(s) cream of chicken soup
1 jar(s) pimientos, drained
5 medium potatoes
12 baby carrots, chopped
1/2 c frozen peas
2 Tbsp melted butter

Steps:

1. Remove crusts from bread and set aside. Arrange bread slices in a greased 13x9x2 baking dish.
2. Arrange chicken over top of bread. In a small bowl mix the eggs, milk, salt and Mayo. Mix well. Pour over chicken and refridgerate for 4 to six hours .
3. Chop veggies and arrange over the chicken along with the peas. Arrange cheese slices over Veggies.
4. mix the soups and pimientos together well and pour over the top of veggies.
5. I like to cut the breads crusts and bake them with olive oil, garlic powder and Italian spices till hard and crusty. then crumble them , add melted butter and cover top of casserole with crumbs. If you put them in the microwave for 1 minute , then in the oven, it won't take long for them to brown
6. Bake at 350 for about 1 1/2 hours, turn oven down if it gets too brown.

Tips:

Use a variety of vegetables. This will give your pot pie a more flavorful and colorful filling. Some good options include carrots, celery, onions, peas, and corn.
Don't overcook the chicken. Otherwise, it will become tough and dry. Cook it until it is just cooked through, about 10-12 minutes.
Thicken the sauce. If you find that the sauce is too thin, you can thicken it by adding a cornstarch slurry. To make a cornstarch slurry, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Then, add the slurry to the sauce and cook over medium heat, stirring constantly, until the sauce has thickened.
Serve with a side of crusty bread or crackers. This will help to soak up the delicious sauce.

Conclusion:

Crustless chicken pot pie is a quick and easy meal that is perfect for busy weeknights or lazy weekends. It is also a great way to use up leftover chicken and vegetables. This dish is hearty, comforting, and absolutely delicious. So next time you are looking for a quick and easy meal, give crustless chicken pot pie a try. You won't be disappointed!

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