Name: Crustless Chicken Pot Pie
Prep time: 5 min
Cook time: 30 min
Ingredients: 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

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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!
Potatoes
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.

If you give this crustless chicken pot pie a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!