Easy low carb chicken pot pie bowls! Filled with all your favorite flavors and ingredients but without the crust.
Chicken pot pie is one of those classic family friendly recipes that’s been around for a long time and screams comfort food. Not to mention, it’s easy to make and the ingredients are inexpensive. Some of my favorite dinners have been pot pie themed like this southwestern style pot pie and of course who doesn’t love a jambalaya seasoned pot pie?
This recipe is for all the chicken pot pie lovers who might be calorie watching but still want the full flavor of pot pie that they know and love. I must admit those flaky layers of pastry are amazing but I promise you, they won’t ne missed when you taste a bowl of pot pie filling on a bed of cauliflower rice!
ingredient list for crustless pot pie
- Chicken- Usually If I’m grilling I like to use thigh meat but for pot pie filling I think boneless skinless chicken breasts or tenders are better.
- Butter- Unsalted preferred.
- Flour- All purpose flour
- Chicken broth or stock– I usually buy low sodium and veggie stock would also work for this recipe.
- Vegetables- I always use frozen mixed vegetables for pot pie. They cook fast and they’re the perfect combination. I also added broccoli to this recipe. There’s no need to cook the vegetables separately as they will be cooked well enough by the heat of the filling once added.
how to make these pot pie bowls
- Prepping the chicken
The chicken is cooked first with the spices and then added back into the recipe later. This way makes sure it gets fully cooked because usually a regular to pie would return to the oven and finish cooking. Also after cooking the chicken, you’ll use the same pan and keep that delicious chicken juice that gets left behind when you transfer the chicken to rest.
- Making the sauce
The sauce is made by combining the melted butter and flour together. This is called a roux, the liquid is added next which for this recipe is stock. if I was making Mac and cheese, I would add milk.
- Adding the remaining ingredients
Once the sauce has thickened slightly, add the vegetables and chicken and bring to a simmer. Taste and addd more salt and pepper if needed. If the sauce seems too thin at this point, you can use the cornstarch tip (in the recipe card) to help thicken it slightly.
Combine the cornstarch and water together until dissolved. This is called a cornstarch slurry and when added to the pot pie sauce will thicken it slightly. It’s important that you simmer the mixture for 2-3 minutes after adding the slurry just to make sure the raw cornstarch flavor gets cooked out. The heat is also needed to thicken.
I used cauliflower rice to keep the recipe as low carb as I could. If this is something that you’re not interested in then brown or white rice work. Mashed potatoes would also be really tasty!
Because this has no crust it’s actually easier to make ahead. Just keep in a sealed container in the fridge and return to a pan over a low heat when you want to serve it. I recommend adding a splash more stock to help bring the sauce back to normal after sitting in the fridge.
No, you can buy a cooked rotisserie chicken and shred it. This would mean you’d skip the recipe parts at the beginning where you needed to cook the chicken, Just add the shredded cooked chicken to the sauce and vegetables when finished
more great chicken recipes for dinner
Crustless Chicken Pot Pie Bowls
- 1 pound boneless skinless chicken breast
- 1 tbsp canola oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 2 tbsp butter
- 2 tbsp all purpose flour
- 2 cups chicken stock
- 2 cups frozen mixed veggies
- 1 cup broccoli florets
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tbsp cornstarch
- 1 1/2 tbsp water
- Cut the chicken into pieces about 1 inch square. Transfer to a bowl.
- In a large non stick pan, add the oil and bring to a medium high heat.
- Add the thyme, oregano and garlic to the chicken and mix well.
- Add the chicken to the pan and cook until no longer pink in the middle. Transfer chicken to a bowl.
- In the same pan melt the butter and then add the flour.
- Whisk together for about 2-3 minutes then gradually add the chicken stock whisking as you go until the mixture turns smooth.
- Once all of the stock has been added, simmer for a few minutes and then add the mixed vegetables, broccoli and chicken.
- Bring back to a simmer and cook for a few more minutes.
- If the mixture seems thin, add the cornstarch slurry and simmer for another few minutes. If it's too thick just add more stock.
- Season with salt and black pepper and serve over cauliflower rice.