High Protein Crustless Chicken Pot Pie

Imagine the comforting aroma of a traditional High Protein Crustless Chicken Pot Pie filling your kitchen—tender chunks of chicken nestled among fresh vegetables in a creamy, savory sauce. This reinvented classic delivers all the nostalgic flavors you love without the heavy, carb-laden crust, making it perfect for those seeking a protein-packed, lighter option. The High Protein Crustless Chicken Pot Pie combines wholesome ingredients with smart cooking techniques to create a satisfying meal that doesn’t compromise on taste. You’ll learn how to prepare this nutritious comfort food that’s sure to become a regular in your weeknight dinner rotation.

Why You’ll Love This Recipe

The High Protein Crustless Chicken Pot Pie is a game-changer for health-conscious comfort food lovers. With approximately 30 grams of protein per serving, this dish satisfies hunger while supporting your nutrition goals. The velvety sauce envelops tender chicken pieces and crisp vegetables, creating a delightful contrast of textures that makes every bite exciting.

Unlike traditional pot pies that rely on butter-laden crusts for flavor, this version lets the ingredients shine through a perfectly seasoned sauce. The absence of crust doesn’t mean a sacrifice in taste—instead, it allows the aromatic herbs and savory chicken flavors to take center stage. Plus, this one-pan wonder comes together in under an hour, making it accessible even on busy weeknights.

The versatility of this crustless chicken pot pie recipe means it can easily be customized to your family’s preferences while maintaining its high-protein profile. Whether you’re meal prepping for the week or serving a nutritious family dinner, this dish delivers satisfaction without the guilt.

Ingredients

For this protein-rich chicken pot pie without crust, you’ll need:

• 1½ lbs (680g) boneless, skinless chicken breast, cut into ¾-inch cubes
• 2 tbsp (30ml) olive oil, divided
• 1 medium onion (about 1 cup/160g), finely diced
• 2 medium carrots (about 1 cup/128g), diced
• 2 celery stalks (about ¾ cup/75g), diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• ½ tsp dried rosemary
• ¼ cup (32g) almond flour (for thickening)
• 2 cups (480ml) low-sodium chicken broth
• ½ cup (120ml) unsweetened almond milk
• 1 cup (130g) frozen peas
• ¼ cup (60g) plain Greek yogurt (at least 2% fat)
• 1 tbsp fresh parsley, chopped
• ¾ tsp salt, or to taste
• ½ tsp black pepper
• 2 large eggs, lightly beaten (for protein-rich topping)
• ½ cup (56g) shredded reduced-fat cheddar cheese

The chicken breast provides the primary protein source, while Greek yogurt adds creaminess and additional protein. Almond flour serves as a lower-carb thickener than traditional wheat flour, maintaining the dish’s high-protein profile.

Pro Tips

Perfect Protein Balance: For the ultimate high protein chicken pot pie, ensure you don’t overcook the chicken cubes. Cook them just until they’re no longer pink (about 5-6 minutes) before setting aside. They’ll finish cooking when returned to the sauce, resulting in tender, juicy pieces rather than tough, dry chunks.

Sauce Secrets: The key to a silky-smooth sauce without traditional flour is tempering the Greek yogurt before adding it to the hot mixture. Place the yogurt in a small bowl and gradually whisk in a few tablespoons of the hot sauce before incorporating it back into the pan. This prevents curdling and creates that luxurious texture that makes this crustless pot pie so satisfying.

Flavor Foundation: Build layers of flavor by allowing the vegetables to caramelize slightly before adding liquid ingredients. This step takes an extra 2-3 minutes but creates a deeper, more complex flavor profile. Don’t rush this step—the fond (browned bits) that develops on the bottom of the pan contains concentrated flavor compounds that will elevate your entire dish.

Instructions

Step 1: Prepare the Chicken
Preheat your oven to 375°F (190°C). Pat the chicken pieces dry with paper towels to ensure proper browning. Season with ¼ teaspoon each of salt and pepper. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side until golden but not fully cooked through. Transfer to a plate and set aside.

Step 2: Build the Vegetable Base
In the same skillet, add the remaining tablespoon of olive oil. Add onions, carrots, and celery, cooking for 5-7 minutes until softened and onions become translucent. Add the garlic, thyme, and rosemary, stirring constantly for 30 seconds until fragrant. This aromatic base will infuse your High Protein Crustless Chicken Pot Pie with classic comfort food flavors.

Step 3: Create the Sauce
Sprinkle the almond flour over the vegetables and stir continuously for 1 minute to cook out the raw flavor. Gradually pour in the chicken broth while whisking to prevent lumps. Add the almond milk and bring to a gentle simmer. Cook for 3-4 minutes until the sauce begins to thicken, stirring occasionally.

Step 4: Combine and Finish the Filling
Return the chicken to the skillet along with any accumulated juices. Add the frozen peas and stir to combine. Remove from heat and carefully fold in the Greek yogurt, remaining salt, and pepper. Taste and adjust seasonings if needed. The filling should be creamy and well-seasoned before the final baking step.

Step 5: Add the Protein Topping and Bake
In a medium bowl, whisk together the eggs with the shredded cheese. Pour this mixture evenly over the pot pie filling, creating a protein-rich topping that will set up beautifully in the oven. Transfer the skillet to the preheated oven and bake uncovered for 20-25 minutes, until the topping is set and golden brown. Let stand for 5 minutes before serving, garnished with fresh parsley.

Variations

Mediterranean-Style: Transform your High Protein Crustless Chicken Pot Pie with Mediterranean flavors by adding ½ cup diced red bell peppers, ¼ cup kalamata olives, and 1 teaspoon dried oregano to the vegetable mixture. Replace the cheddar cheese with crumbled feta for a tangy finish. This variation maintains the high protein content while introducing bright, fresh flavors.

Dairy-Free Option: For those avoiding dairy, create a dairy-free version by substituting the Greek yogurt with coconut cream (the solid part from a refrigerated can of full-fat coconut milk) and using dairy-free cheese or nutritional yeast for the topping. The coconut cream provides richness without compromising the protein content, especially when paired with an extra egg in the topping for structure.

Spicy Southwest: Add a kick to your protein-packed pot pie by incorporating 1 diced jalapeño with the vegetables, 1 teaspoon cumin, and ½ teaspoon smoked paprika. Replace peas with black beans and corn, and finish with pepper jack cheese instead of cheddar. This variation offers a flavorful twist while maintaining the dish’s high-protein profile.

Storage and Serving

This High Protein Crustless Chicken Pot Pie stores beautifully in the refrigerator for up to 4 days in an airtight container. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. When reheating, thaw overnight in the refrigerator if frozen, then warm in a 350°F oven for 15-20 minutes or microwave on medium power until heated through.

For an impressive presentation, serve this dish straight from the skillet at the table, garnished with fresh herbs. Pair it with a simple green salad dressed with lemon vinaigrette to complement the rich flavors of the pot pie. For a complete meal that maintains the high-protein theme, serve alongside roasted asparagus or steamed broccoli tossed with a light sprinkle of parmesan cheese.

For meal prep, portion the crustless chicken pot pie into individual containers for grab-and-go lunches or quick dinners throughout the week. The protein-rich composition helps it remain satisfying even after reheating.

FAQs

Can I use rotisserie chicken to save time?
Absolutely! Pre-cooked rotisserie chicken works perfectly in this High Protein Crustless Chicken Pot Pie. Simply skip the chicken cooking step and add about 3 cups of shredded rotisserie chicken when returning the protein to the sauce. This time-saving option still delivers excellent results.

Is this recipe keto-friendly?
This recipe is lower in carbs than traditional pot pie but isn’t strictly keto due to the carrots and peas. For a keto version, substitute green beans for the peas and use extra celery instead of carrots to maintain the vegetable bulk while reducing carbs.

Can I make this recipe ahead of time?
Yes! Prepare the filling up to two days ahead and refrigerate. When ready to serve, bring to room temperature, add the egg and cheese topping, and bake as directed, adding 5-7 minutes to the baking time if starting with a cold filling.

How can I increase the protein content even further?
To boost protein in your crustless chicken pot pie, add ¼ cup of unflavored collagen peptides to the sauce or increase the Greek yogurt to ½ cup. You could also mix 2 tablespoons of hemp hearts into the egg topping for additional plant-based protein.

Is there a vegetarian alternative to this recipe?
Replace the chicken with a combination of firm tofu (14 oz) and tempeh (8 oz) for a vegetarian version with comparable protein content. Marinate and pan-sear these protein sources before adding them to the sauce, and use vegetable broth instead of chicken broth.

Conclusion

This High Protein Crustless Chicken Pot Pie is comfort food at its finest — a nutritious reinvention of a classic that doesn’t compromise on flavor or satisfaction. It’s the kind of dish that proves healthy eating doesn’t mean giving up the foods you love. The creamy filling, tender chicken, and savory egg topping work together to create a meal that feels indulgent while supporting your protein needs. Whether you’re feeding a family on a busy weeknight or meal prepping for health goals, this versatile recipe delivers both nutrition and nostalgia in every bite. Make this your go-to when you’re craving comfort food with benefits.

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