20-Minute Crustless Chicken Pot Pie (So Easy!)

5 from 20 ratings

All the flavor of a chicken pot pie without all the hassle of making a crust! This creamy crustless chicken pot pie is really so easy to make. Throw some leftover shredded or cubed chicken in with frozen veggies and an easy thick and creamy sauce and you'll have a comfort food dinner ready fast!

posted on October 30, 2022 (last updated Jun 23, 2025)

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What other home cooks are saying

I found this recipe a couple of months ago and have made it about 6 times since then!
Emily

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Ingredient notes

Chicken – You can use any leftover chicken or turkey for this recipe (we’ve tested shredded, rotisserie, canned, etc.) and it always comes out great! Alternatively, you could cut up and cook chicken quickly on the stovetop. Our air fryer whole roast chicken works great for this recipe too!
Mirepoix – Frozen mirepoix is a mix of chopped carrots, onion and celery. Using this frozen mix makes this recipe super-easy because there’s no additional prep work!
Coconut milk – This recipe uses full-fat coconut milk to keep it dairy free, but if you eat dairy it’s fine to use heavy cream instead.
Tapioca starch – Our preferred grain-free thickener for creamy sauces. We’ve also tested rice flour for an easy thickener that works well.

Tips from an expert home chef

This is a great meal prep recipe! It’s perfect for leftovers and also freezer friendly, so make a big batch and use it later. Leftovers hold up well in the fridge and are easy to reheat.
It’s surprisingly delicious served cold. Use it in place of chicken salad for things like sandwiches, wraps or on top of some greens.
Add in some fresh herbs. If you have them, a small amount of chopped fresh herbs (thyme, rosemary or parsley) can be a great addition to this recipe.

We hope you love this recipe as much as we do!

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Overhead image of crustless chicken pot pie with peas, carrots and mushrooms

5 from 20 ratings

Get the Recipe:

20-Minute Crustless Chicken Pot Pie (So Easy!)

Prep: 10

Cook: 10

Total: 20

Servings: 6

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Ingredients

2 tbsp ghee, (or coconut oil for dairy free)
4 cloves garlic, minced
2 cups mushrooms, diced, (about 8 oz)
10 oz frozen mirepoix blend, (can sub 2 cups fresh diced onion, carrot and celery)
1 cup frozen peas
4 cups cooked chicken, (shredded or cubed)
2 tbsp tapioca flour, (can sub corn starch)
1.5 cups chicken broth
1 cup coconut milk, (can sub heavy cream)
1 teaspoon sea salt
1 teaspoon ground pepper
1 tsp Italian seasoning
1 tsp ground sage

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Instructions

Prep garlic and mushrooms as noted. Gather remaining ingredients to have them ready.
Heat a large skillet over medium heat and add in ghee. Once melted, add in the minced garlic and mushrooms and cook for 2-3 minutes, stirring occasionally.
Add in the frozen mirepoix blend, peas and cooked chicken. Stir and cook for 5-6 minutes, until the frozen veggies thaw and soften.
Measure out the chicken broth and add in tapioca starch. Stir with a whisk to mix well.
After the veggies have cooked for 5-6 minutes, Pour in the chicken stock mixture into the pan and scrape the bottom of the pan to deglaze.
Add in the coconut milk and stir well to mix.
Season with salt, pepper, Italian seasoning and sage. Stir well and turn heat down to low. Simmer on low heat until everything reaches a thick, stew-like consistency, about 4-5 more minutes.
Remove from heat and serve immediately.