Description
This Crustless Chicken Pot Pie is a comforting, hearty dish perfect for a cozy meal. Combining tender shredded chicken, mixed vegetables, and a creamy sauce, topped with melted cheddar cheese, it’s a simple, satisfying recipe baked to golden perfection without the fuss of a crust.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup (10.5 oz)
- 1 cup chicken broth
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheese (cheddar or your choice)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pot pie.
- Combine Chicken and Vegetables: In a large bowl, mix together the shredded cooked chicken and mixed vegetables until evenly combined.
- Add Creamy Mixture: Stir in the cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to create a creamy filling.
- Transfer to Baking Dish: Grease a baking dish lightly with oil or butter, then pour the chicken mixture into it, spreading evenly.
- Top with Cheese: Sprinkle the shredded cheddar (or your preferred cheese) evenly over the top of the mixture.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes until the filling is bubbly and the cheese is melted and golden brown on top.
- Cool and Serve: Remove from oven and let the pot pie cool for a few minutes to set before serving, making it easier to cut and enjoy.
Notes
- Use freshly shredded chicken or rotisserie chicken for best flavor and texture.
- You can substitute mixed vegetables with your choice of veggies like green beans or broccoli.
- Adjust seasoning to taste, especially salt and pepper, depending on the saltiness of your broth and soup.
- For a lighter version, use reduced-fat cheese and milk.
- This dish can be refrigerated for up to 3 days and reheated in the oven for best results.
