Crustless Chicken Pot Pie

Ingredients

Measured Ingredients
Use the exact measurements below for a balanced, creamy filling and correct thickening. Adjust salt at the end based on stock and butter saltiness.

• 2 cups cooked chicken, shredded or diced (rotisserie or poached breast/thighs)
• 1 cup carrots, diced small (about 2 medium)
• 1 cup frozen peas, thawed
• 1 cup diced celery (about 2 stalks)
• 1 medium onion, finely diced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour (use 2 tbsp cornstarch for gluten-free)
• 2 cups low-sodium chicken stock
• 1 cup whole milk or 3/4 cup half-and-half for richer filling
• 1/2 teaspoon dried thyme or 1 teaspoon fresh chopped thyme
• 1/4 teaspoon black pepper, more to taste
• 3/4 teaspoon kosher salt (adjust at end)
• 2 teaspoons fresh lemon juice (optional, brightens flavor)
• 2 tablespoons chopped parsley for finishing

Notes on ingredient choices
Choose dark-meat chicken for more moisture; white meat works if not overcooked. Frozen mixed vegetables save prep time but thaw and drain to avoid watering down the gravy. If using low-fat milk, reduce stock slightly and add 1 tablespoon butter for mouthfeel. For a dairy-free version, replace butter with 3 tablespoons olive oil and milk with unsweetened oat milk; increase flour by 1 tablespoon to maintain thickness. Use low-sodium stock to control final salt. If you prefer a lighter filling, replace half the milk with additional stock and simmer a few minutes longer to concentrate flavor.

Equipment

Essential Cookware
Correct equipment ensures even cooking and reliable thickening.

• 10-inch ovenproof skillet or 9x9 baking dish (if skillet not ovenproof, transfer filling to baking dish)
• Medium saucepan for poaching or warming stock
• Chef's knife and cutting board
• Measuring cups and spoons
• Whisk for roux and deglazing
• Wooden spoon or heatproof spatula
• Instant-read thermometer (optional for chicken temperature)
• Aluminum foil for tenting when resting

Equipment-specific tips
For stovetop-to-oven workflow use an ovenproof skillet so you can start the roux and finish under the broiler if you like a browned top. If using a casserole dish, make the filling to the thickened stage on the stovetop, then transfer to the dish; scraping the skillet with a wooden spoon preserves browned bits for flavor. A whisk prevents lumps when adding stock to the roux; maintain medium heat to avoid scorching. Use an instant-read thermometer to confirm poached chicken reaches 165°F (74°C) and remove it promptly to prevent dryness. If baking in a deep dish, reduce filling depth to ensure even heating and avoid undercooked center.

Gathering and Selecting Ingredients

Choosing the Best Chicken and Produce
Selecting high-quality ingredients improves texture and flavor without extra steps.

• Chicken: Prefer rotisserie or thighs for juiciness; if poaching, simmer gently to avoid shredding into stringy fibers.
• Vegetables: Use fresh carrots and celery for crisp texture pre-cook; dice uniformly for even tenderness.
• Stock: Use low-sodium chicken stock or homemade stock; concentrate by simmering 5–10 minutes if stock tastes weak.
• Dairy: Whole milk or half-and-half yields richer filling; for tang add 2 teaspoons lemon juice after thickening.

Ingredient preparation tips
Trim excess fat from chicken and remove skin if you want a leaner filling; reserve skin for making stock if desired. Cut carrots into small dice (about 1/4-inch) so they soften in the short sauté stage; larger pieces require parboiling. If using frozen peas, thaw in a colander under cold water and shake off excess to prevent watering down the gravy. Measure flour accurately—pack measuring spoons lightly and level with a knife—to avoid under- or over-thickening. If using herbs, add dried thyme with the stock and fresh herbs at the end to preserve brightness. Keep mise en place: have shredded chicken, measured flour, warmed stock, milk, and pre-sautéed vegetables ready before starting the roux to keep heat controlled and prevent scorching.

Prep: Vegetables, Chicken, and Mise en Place

Vegetable Prep and Chicken Handling
Proper prep reduces cooking time and ensures consistent texture throughout the filling.

1. Dice vegetables uniformly: Cut carrots and celery into 1/4-inch dice so they become tender in the same time as the roux thickens.
2. Onion: Finely dice one medium onion and sauté until translucent; do not caramelize as deep browning changes flavor profile.
3. Shred or cube chicken: For even bites, shred warm cooked chicken with two forks or cut into 1/2-inch cubes.
4. Warm liquids: Heat stock and milk together to just below simmer to avoid cooling the roux when added.

Timing and organization
Start by cooking the vegetables in butter on medium heat until softened—about 5–7 minutes—then remove and set aside while you make the roux. Warm the stock and milk in the saucepan simultaneously to save time. Shredding chicken while vegetables sauté keeps active cooking time compact. Keep flour measured and whisk at hand so you can create the roux without hesitation; once flour is added to butter the mixture should bubble gently for 1–2 minutes to cook out raw taste before adding liquids. Store prepped components in separate bowls and return vegetables to the skillet just before adding the cooked chicken so they don’t over-soften and become mushy.

Cooking Process: Roux, Sauce, and Assembly

Make the Roux and Build the Sauce
Controlled heat and step sequencing create a glossy, clinging gravy that binds the filling without being gluey.

1. Heat a 10-inch ovenproof skillet over medium heat and melt 3 tablespoons unsalted butter.
2. Add the pre-sautéed diced onion, carrots, and celery; cook 2 minutes to rewarm and coat with butter.
3. Stir in 3 tablespoons flour and whisk constantly for 1–2 minutes until the roux smells slightly nutty and turns pale golden.
4. Slowly pour in 2 cups warm chicken stock while whisking to prevent lumps; then add 1 cup warm milk.
5. Bring to a gentle simmer and cook 3–5 minutes to thicken; adjust heat so the mixture barely bubbles.
6. Fold in 2 cups shredded chicken and 1 cup thawed peas; heat through about 2–3 minutes.
7. Season with 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, and 3/4 teaspoon kosher salt, then finish with 2 teaspoons lemon juice if using to brighten flavors.

Assembly and optional oven finish
If serving directly from skillet, smooth the top and sprinkle with chopped parsley. For a browned top, preheat oven to 425°F (220°C); if you want a golden crust-like surface without pastry, brush the top of the filling with a thin layer of melted butter and sprinkle 1 tablespoon grated Parmesan or panko, then bake uncovered 8–10 minutes until bubbling and lightly browned. If using a casserole dish, transfer the thickened filling into the dish, level, and bake the same way. Avoid overbaking more than 10–12 minutes or the filling will dry; oven finishing is purely for color and texture, not to cook the filling through.

Finishing, Tasting, and Serving

Final Adjustments and Texture Checks
Taste and texture adjustments at the end are critical to balanced flavor and mouthfeel.

• Thickness: The filling should coat the back of a spoon. If too thin, simmer gently for 2–4 minutes to reduce; if too thick, whisk in warm stock 1 tablespoon at a time.
• Seasoning: Always season after the sauce has reduced. Add salt in small increments and taste. Acid (lemon juice or a dash of white wine vinegar) brightens a heavy gravy.
• Herbs: Stir in chopped parsley or chives just before serving to preserve color and freshness.
• Serving temperature: Serve hot, about 140–160°F (60–71°C); a rest of 3–5 minutes allows the filling to set slightly for cleaner serving portions.

Portioning and plating
For skillet service, spoon onto warmed plates or serve family-style with a spoon; use an offset spatula to portion neat wedges if oven-finished. If baking in a casserole, allow a 5-minute rest after removing from oven, then cut into squares. Garnish with a small sprinkle of fresh herbs and optionally a grind of black pepper. For added texture, serve with light green salad or roasted vegetables; avoid wet sides like watery salsa that will compete with the gravy. Leftover portions reheat best in a 350°F oven covered for 12–15 minutes to prevent drying out.

Make-Ahead, Storage, and Reheating

Storing Cooked Pot Pie Filling
Proper storage maintains texture and food safety for up to several days or months in the freezer.

• Refrigeration: Cool filling to room temperature no more than two hours after cooking, then store in an airtight container for 3–4 days.
• Freezing: Transfer cooled filling to freezer-safe containers or heavy-duty freezer bags, leaving 1/2-inch headspace; freeze up to 3 months.
• Labeling: Mark date and contents; thaw overnight in the refrigerator before reheating for best texture.

Reheating instructions
For single portions reheat on the stovetop over low-medium heat with a splash (1–2 tablespoons) of stock or milk to restore creaminess, stirring frequently until warmed through to 165°F (74°C). For larger quantities, preheat oven to 350°F (175°C), place filling in an ovenproof dish, cover with foil to retain moisture, and heat 15–25 minutes depending on depth, stirring once halfway. If reheating from frozen, thaw overnight first; if reheating from frozen directly, add 10–20 minutes and check internal temperature reaches 165°F. Avoid microwave reheating for large portions as it can create hot spots and separate the sauce; if using microwave for single servings, heat in 1-minute intervals, stir, and add a splash of liquid to re-emulsify the gravy. To restore slightly over-thickened sauce, whisk in 1–2 tablespoons warm stock while reheating.

FAQs

Is rotisserie chicken acceptable and how to use it?
Yes. Shred rotisserie chicken and remove any excess skin or large bits of fat. Warm the meat briefly in the sauce to integrate flavors; avoid prolonged cooking to prevent dryness.
Can I make this gluten-free?
Use 2 tablespoons cornstarch mixed with 2 tablespoons cold water as a slurry added after the stock and milk have simmered; whisk and cook 1–2 minutes until glossy. Alternatively substitute 3 tablespoons rice flour or a gluten-free flour blend for the all-purpose flour and adjust cook time slightly.
How to prevent a watery filling?
Dry vegetables thoroughly and sauté until moisture reduces before adding the roux. Warm liquids prevent shock to the roux which can cause separation. Thicken by simmering a few extra minutes and avoid adding frozen vegetables directly without thawing.
Can I use leftover turkey instead of chicken?
Yes. Use the same volume of shredded turkey; dark meat replacements maintain moisture better. Reduce additional simmer time to avoid drying the meat.
How to adjust for a lighter version?
Replace half the milk with extra stock, use 1 tablespoon less butter, and increase seasoning and acid for flavor. Add a tablespoon of Greek yogurt off heat for tang and creaminess if desired.
What temperature and signs indicate the filling is done?
The filling is done when it reaches a gentle simmer, thickens to coat a spoon, and registers 165°F (74°C) if you check the internal temperature. For oven finishing, look for bubbling edges and a lightly golden top—8–10 minutes at 425°F is usually sufficient.
How to add extra vegetables without diluting flavor?
Increase the roux by 1 tablespoon flour and butter per extra cup of vegetables, or reduce stock by 1/4 cup and simmer longer to concentrate flavors. Sauté added vegetables until they release and evaporate excess moisture before combining.
Any tips for freezing fully assembled portions?
Cool completely, wrap tightly with plastic wrap and foil, and freeze. Thaw overnight and reheat in a 350°F oven covered until hot, then uncover and bake 8–10 minutes to refresh surface texture.