How to Make Crustless Chicken Pot Pie (5 Steps)

Chicken is a versatile, lean protein that adapts easily to many recipes. One cup of cubed chicken boasts about 40 grams of protein and only four grams of fat. This recipe uses two cups of pre-cooked, boneless, skinless chicken breast and can be prepared in 15 minutes. It makes three to four servings.

Things You'll Need

  • 9-inch pie plate
  • Nonstick spray
  • 2 cups cooked chicken, cut into bite-sized cubes
  • 10 ounce bag of frozen mixed vegetables, thawed and drained
  • 1 can cream of chicken soup
  • 1/3 cup milk
  • 1 1/2 cup cheddar cheese, grated
  • 3 tablespoons melted butter
  • 6 tablespoons dry bread crumbs

Preparation

  1. Spray the inside of the pie plate with a light coat of cooking spray.

  2. Line the bottom of the pie plate with the cubed, cooked chicken. Top chicken with the mixed vegetables.

  3. In a medium bowl, mix the cream of chicken soup with the milk. Pour this soup mixture evenly over top of the vegetables and chicken. Sprinkle the cheddar cheese over the top.

  4. In a small bowl mix together the melted butter and the bread crumbs and sprinkle over top of the cheese.

  5. Bake in a 450 degree oven for 10-12 minutes until heated through, and the bread crumbs are browned.

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