Low Carb Crustless Chicken Pot Pie

There’s something about a pot pie that instantly makes you feel at home — maybe it’s the creamy filling, the comforting aroma, or the way it warms you up on a chilly night. But I’ll be honest: I hardly ever made one from scratch because of that crust. Rolling out dough after a long day? Not happening. So I skipped the crust altogether and created a version that’s just as satisfying but way easier to throw together on a weeknight.

This crustless chicken pot pie is my go-to when I want something cozy but can’t be bothered with the fuss. It’s creamy, flavorful, and gets that irresistible crunch from toasted panko right on top — no dough drama involved.

Why This Works So Well (And Gets Made on Repeat)

• Weeknight Easy – You can have this on the table in under 30 minutes. Perfect for when you’ve got chicken in the fridge and no energy left.
• Flexible for Every Diet – I’ve made this gluten-free for a friend, dairy-free when my fridge was out of milk, and even vegetarian when I didn’t feel like defrosting chicken.
• Meal Prep Gold – This is one of those dishes that tastes even better the next day. It holds up beautifully in the fridge and freezer.
• Beginner-Friendly – You don’t need any fancy cooking skills here. If you can stir and broil, you’re good.

What You’ll Need

I once asked my readers if celery was a dealbreaker in pot pie, and the debate that followed was unreal — I had no idea people had such strong feelings about it! Personally, I skip it. Fewer ingredients, less chopping, and nobody in my house misses it.

Here’s what I use:

• Chicken – Leftover rotisserie chicken works great and saves time. When I cook from scratch, I go with boneless thighs or breasts, depending on what’s on sale.
• Veggies – A bag of frozen mixed vegetables (peas, carrots, corn) is a weeknight lifesaver. But if I’ve got fresh carrots and peas, I’ll chop those instead — they add a better texture and taste.
• Shallots – These have a soft sweetness that doesn’t overpower the dish like onions sometimes do. But if I don’t have any, a small onion will work just fine.
• Butter and Milk – Whole milk gives the filling a richer texture that holds up well under heat. I’ve also used oat milk for dairy-free versions, and it’s surprisingly good.
• Broth – Low-sodium chicken broth is my go-to, but I’ve made this with veggie broth too. Just use what you’ve got.
• Panko – That’s our “crust.” I toss it with a bit of butter or olive oil and broil it on top for a golden, crispy finish.

Can You Use Frozen Vegetables?

Absolutely. On those days when I just want to get dinner done with minimal effort, I dump in two cups of frozen mixed vegetables straight from the bag. It won’t have quite the same pop of flavor or texture as fresh, but no one’s ever complained at the dinner table. Trust me — frozen veg keeps this doable on your most tired days.

Let’s Make It

Here’s how it comes together — no crust, no rolling pin, no mess:

• If using raw chicken, brown it in a deep pan first and then set it aside. If you’re using cooked chicken, skip ahead.
• In the same pan, melt butter and sauté shallots and carrots until they start to soften. Then toss in your corn and peas (or the frozen veggie mix).
• Sprinkle in flour and stir it through the veggies — this is what thickens the sauce. Pour in broth slowly while stirring to keep it smooth. Then add the milk and keep stirring until it thickens up and turns creamy.
• Stir the cooked chicken back in, taste for seasoning, and then spoon the filling into ramekins or one big baking dish.
• Top with panko and give it a quick broil for that golden crust. Just a minute or two — watch it like a hawk so it doesn’t burn!

Easy Tweaks & Swaps

• Dairy-Free? Use a plant-based butter or olive oil and go for oat milk. I’ve also tried full-fat coconut milk — it’s a bit more tropical in flavor, but still delicious.
• Gluten-Free? Swap the flour with cornstarch or your go-to gluten-free blend. For panko, I’ve had good luck with Aleia’s or Jeff’s Naturals.
• Vegetarian? Skip the chicken and double up on the veggies. You can also add white beans or mushrooms for extra heartiness.

What to Serve It With

Honestly, this is a full meal on its own — protein, veggies, creamy filling, and a crunchy top. But if I want to round things out, here’s what I usually serve it with:

• A crisp apple and arugula salad with lemon dressing
• Garlic green beans or roasted asparagus
• A slice of warm cornbread or crusty sourdough
• If it’s a Sunday dinner, maybe a glass of white wine too

How I Store and Freeze It

This recipe has saved my week more times than I can count. I’ll make a double batch and stash the extras in individual containers for lunches or busy nights.

• Fridge: Store in airtight containers for up to 3 days.
• Freezer: Skip the panko step, freeze the filling flat in bags or in ramekins. Lasts up to 6 months. I love making this for friends with new babies or when someone needs a little comfort food.

To reheat, defrost in the fridge overnight or pop the freezer bag in warm water for about 30 minutes. Top with panko and broil fresh before serving.

Common Questions (That I’ve Been Asked a Lot)

Can I add potatoes?
Sure, but you’ll want to pre-cook them or they’ll stay too firm. Diced, roasted baby potatoes work great stirred into the creamy mix.

What if I don’t have ramekins?
No problem. Use a baking dish, pie pan, or even a small cast iron skillet. Just watch your broil time — the topping can go from golden to burnt quickly.

Can I make it ahead?
Absolutely. Make the filling and store it in the fridge for up to 2 days. Add the panko and broil just before serving so it stays crispy.

Is it kid-friendly?
Yes! My nieces are picky eaters, and they loved this. I skip the shallots for them and sometimes toss in elbow pasta to win extra smiles.

Try Other Low Carb Recipes:

Low Carb Chicken Tikka Masala

Low Carb Chicken Vegetable Soup

Low Carb Smothered Crack Chicken