Easy 20-Minute High Protein Chicken Pot Pie Without Crust

Sometimes, after a long day, you just want a hearty meal that’s both comforting and quick to prepare. This Easy 20-Minute High Protein Chicken Pot Pie Without Crust is perfect for busy evenings when you crave something warm and satisfying without the hassle of making a traditional pie crust.

Why make this recipe

This recipe is ideal for anyone seeking a nutritious and delicious dinner option that’s packed with protein. Using shredded chicken and a mix of colorful vegetables, it’s not only filling but also brings a home-cooked taste to your table in just 20 minutes. Plus, it’s easy to customize based on what you have on hand!

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup mixed vegetables (carrots, peas, corn)
• 1 cup chicken broth
• 1 cup cream or milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil or butter
• 1 tablespoon fresh herbs (thyme or parsley) for garnish

How to make it

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat.
3. Add the shredded chicken and mixed vegetables to the skillet.
4. Stir in the chicken broth, cream or milk, garlic powder, onion powder, salt, and pepper.
5. Cook for 5-7 minutes until heated through and slightly thickened.
6. Pour the mixture into a baking dish.
7. Bake for 15-20 minutes until bubbly.
8. Garnish with fresh herbs before serving.

How to serve it

Serve this chicken pot pie straight from the oven, making sure to scoop plenty of filling into each bowl. You can pair it with a simple side salad or some warm crusty bread for a complete meal.

How to store it

If you have any leftovers, store them in an airtight container in the refrigerator. It’s best enjoyed within 3-4 days. You can reheat it in the microwave or oven until warmed through.

Helpful tips

• For a creamier texture, opt for heavy cream instead of milk.
• Make sure your chicken is fully cooked before shredding to ensure even heating.
• Adjust the seasoning to suit your taste – a little cayenne pepper can add some heat!

Optional variations

• For a vegetarian version, substitute the chicken with cooked lentils or chickpeas.
• Experiment with different vegetables based on what you enjoy or have available, like green beans or bell peppers.

Frequently asked questions

Can I use frozen vegetables instead of fresh?
Yes, you can use frozen mixed vegetables. Just add them directly to the skillet—you may need to cook them a little longer to heat through.

What type of chicken should I use?
Cooked rotisserie chicken works great for this recipe. You can also cook your own chicken breasts or thighs in advance for added flavor.

Can I make this ahead of time?
Yes, you can prepare the filling a day in advance and store it in the fridge. Just bake it when you’re ready to eat!

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