This tasty crustless chicken pot pie is super easy to make, and will be on the table within 30 minutes! Flavorful and comforting, the entire family will love it! Paleo, Whole30, dairy-free, nut-free.
The easiest chicken pot pie you will ever make!
I know this recipe might be a little controversial, especially for those of you who think the crust is the best part of a chicken pot pie.
But for those who love the filling and are somewhat ambivalent about the crust, I may have just developed your new favorite recipe!
The thing that I love most about the recipe is how little time it takes to make it. Making a full chicken pot pie can take upwards of an hour, and lots of time waiting for the oven to cook.
This recipe doesn’t require an oven at all, which is great for hot weather, or those of you who don’t have an oven. It comes together in just about a half hour, which is pretty much unheard of for a chicken pot pie.
Plus, it has all the flavor of the traditional version, so you really won’t be missing the crust at all, let me tell you. It tastes like a meal that you only prepare for holidays, and one that you slaved over for hours making!
Simple, wholesome ingredients with big flavor
You’ll want to start by gathering your ingredients. You will need:
- Chicken breasts
- Peas and carrots. I used frozen, to make things even quicker!
- Chicken broth
- Canned coconut milk
- Poultry seasoning
- Salt and pepper
- Tapioca starch and room temperature water
You can start by cooking the chicken breasts in a large pan over medium heat. Once cooked through, remove from heat. Add in the peas, carrots, potatoes, chicken broth and coconut milk. Simmer until the veggies are cooked through.
Add in the poultry seasoning, salt and pepper and mix. Chop up the chicken into bite-sized pieces and add back in. Cook for another minute.
To a small dish, add tapioca starch and room temperature water. This mixture will help to thicken the sauce. The reason it must be mixed into room temperature water is that it does not dissolve well in hot liquids.
Stir well to remove all clumps, then pour into the pan. Stir and simmer until the sauce thickens and is no longer runny. This should not take too long, approximately 30 seconds to 1 minute.
If the sauce is still too liquid, mix up another batch of tapioca, using approximately 2 teaspoons of tapioca starch and water. Add in and stir.
Remove from heat and serve immediately. The leftovers will store in an air tight container in the fridge for 2-3 days.
Where can I find tapioca starch?
You should be able to find it in the baking aisle in most large grocery store chains. It is usually in the section where the alternative baking ingredients are. I like the Bob’s Red Mill tapioca flour, it comes in a purple and white package.
Can I use something other than tapioca starch to thicken the sauce?
Yes, you can. I also like cassava flour, but it is sometimes more difficult to find.
Corn starch would also work, but it is not allowed on paleo and Whole30 diets.
You may also enjoy:
Crustless Chicken Pot Pie
- 1 lb chicken breasts (16 oz)
- 2 bags frozen peas and carrots or 2 cups fresh peas and 2 cups diced carrots
- 3 cups potatoes, diced
- 1 can coconut milk
- 2 cups chicken broth
- 1 tablespoon poultry seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons tapioca starch or cassava flour
- 2 tablespoons room temperature water
- Cook chicken in a pan over medium heat until done. Remove from heat and add in frozen peas and carrots, potatoes, coconut milk and chicken broth. Cover and simmer until veggies are cooked.
- Add in poultry seasoning, salt and pepper. Stir. Chop chicken into bite-sized pieces once cooled.
- To a small dish, add tapioca starch and room temperature water. Stir until no clumps are left.
- Add tapioca and water mixture to the pan. Stir until the sauce begins to thicken. Add in chopped chicken, and cook for one more minute, or until thickened to a sauce that coats all of the veggies and chicken. Remove from heat and serve immediately.