Best Crustless Chicken Pot Pie Recipes

INSTANT POT® CHICKEN POT PIE (CRUSTLESS AND GLUTEN FREE)

Instant Pot® Chicken Pot Pie (Crustless and Gluten Free) image

Make this delicious, flavorful, chicken pot (no pie) pie in your Instant Pot® pressure cooker. Not necessary to pre-saute the chicken or onions. No crust, wheat free, gluten free. Serve in bowls.

Provided by Jane Cooks It Up

Categories Meat and Poultry Recipes Chicken

Time 55m

Yield 6

Number Of Ingredients 14

Ingredients

1 ½ pounds chicken tenders, cubed
1 ½ cups chicken broth
1 ½ cups diced carrots
1 ½ cups diced celery
1 cup corn kernels
1 large onion, diced
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
½ teaspoon dried thyme
1 cup heavy cream
½ cup frozen peas

Steps:

Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid.
Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 16.3 g, Cholesterol 120.5 mg, Fat 18 g, Fiber 3.2 g, Protein 27.2 g, SaturatedFat 10 g, Sodium 814.2 mg, Sugar 5.3 g

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.

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