Chicken Pot Pie Filling

This chicken pot pie filling tastes just like the creamy inside of a chicken pot pie, but without the crust. Eat it in a bowl by itself or serve it over a biscuit for a more traditional pot pie vibe. We use rotisserie chicken as a shortcut, so it's super fast and easy.

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• Why We Love This Recipe
• Ingredient Notes and Substitutions
• Step-by-Step Instructions
• Serving Ideas
• Frequently asked questions
• 📖 Recipe
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Why We Love This Recipe

Craving chicken pot pie but don't want to make the crust or wait for it to bake? Look no further. This recipe is for the chicken pot pie filling only, so there's no fussing with any dough or worrying about bake times.

Crustless chicken pot pie is perfect for busy weeknights. We use a rotisserie chicken to speed things up, and you can also customize it with whatever veggies you like or have on hand. It comes together in about 30 minutes.

Since there's no crust, this recipe is also great for gluten-free or low-carb diets. We use cornstarch to thicken it, so it's totally gluten free. If you're gluten free but want some kind of crust-ish component, try serving it with these gluten-free biscuits—they're our favorite.

Looking for other easy weeknight meals? Try our ground chicken stir fry, air fryer miso salmon, or mushroom and ricotta cheese tortellini.

Ingredient Notes and Substitutions

Cooked, shredded chicken: Any cooked and shredded chicken works, but we usually pick up a rotisserie chicken from Costco or our local grocery store. It's fast, easy, and delicious. In a pinch you can even use canned chicken.

Mushrooms: We use baby bellas. You can use whatever type of mushroom is your favorite.

Frozen corn, peas, carrots, and green beans: We buy a combo bag (sometimes called a vegetable medley or mixed vegetables). You can buy the vegetables separately if you're not able to find something similar. You can also customize this recipe and use whatever veggies you like or have on hand. Fresh or canned veggies work too!

Chicken broth: We use good quality bone broth because it tastes so much better, but use whatever you have on hand or usually buy.

Whole milk: I don't recommend substituting this. Dairy-free alternatives and lower-fat milks just don't work the same. In a pinch, you could probably use half and half or cream instead—you'll just have a creamier pot pie filling.

See recipe card for full ingredient list and amounts.

Step-by-Step Instructions

Step 1: Add oil, onions, and celery to a large pan over medium heat and cook for 5-6 minutes, or until the onions are soft. Add the garlic and the mushrooms and cook for an additional 3 minutes, stirring frequently. Finally, add the frozen mixed vegetables to the pan and cook another 3 minutes.

Step 2: Combine chicken broth and cornstarch in a bowl or measuring cup and mix until well combined. Then add the broth mixture, salt, black pepper, ground cayenne, garlic powder, and Italian seasoning to the pan. Cook, stirring frequently, for 5-6 minutes, until the mixture has thickened.

Step 3: Once the mixture in the pan has thickened, add the milk. Cook another 5 minutes, then add the shredded chicken and stir to combine. Serve by itself in a bowl or over a biscuit.

Serving Ideas

We like this pot pie filling served in a bowl by itself, but here are some other ideas:

• Serve it over mashed potatoes or our creamy mashed cauliflower
• Eat it with a biscuit on top. Use canned biscuits for a quick solution!
• Throw it on a piece of toast
• Serve it over pasta (think chicken noodle soup, but without the soup part)

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