Why not, right? Why not ditch the crust from chicken pot pie? It’s not the part that makes people happy. Crustless Pot Pie knows exactly what people want from their pot pie: the creamy, savory filling loaded with tender vegetables and juicy chicken. It also has some bowtie pasta to help scoop up all the sauce and some breadcrumbs to add a little crunch, because even with no crust, Crustless Pot Pie can’t say no to a little crunch! Get your pie-on without the pie
Ingredients
- 2 tablespoons butter
- 1 cup onion, chopped
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 3-4 cloves garlic, finely chopped
- salt, to taste
- pepper, to taste
- 2 tablespoons flour
- 2 cups chicken broth
- 2 cups heavy cream
- 2 cups rotisserie chicken, shredded or diced
- 1 cup frozen peas, thawed
- 1 cup frozen corn, thawed
- 2 cups bow tie pasta, cooked
- 1/4 cup parmesan
- 1/2 cup panko breadcrumbs
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Heat the butter in a cast-iron skillet over medium heat.
Step 3 –Add the onions, the carrots, the celery, and the garlic to the butter and sauté until they are lightly tender, about 3-4 minutes.
Step 4 –Season the veggies with the salt and the pepper.
Step 5 –Add the flour to the veggie mixture and cook, stirring continuously, until the raw flour smell disappears, about 1 minute.
Step 6 –Stir the chicken broth and the cream into the veggie mixture and cook, stirring, until the sauce thickens slightly, about 3 minutes.
Step 7 –Add the chicken, the peas, the corn, and the pasta to the veggie mixture and mix well.
Step 8 –Mix the parmesan and panko breadcrumbs in a bowl.
Step 9 –Evenly sprinkle the breadcrumb mixture over the pot pie filling.
Step 10 –Bake the casserole, uncovered, until it is bubbly and heated through, about 25-30 minutes.
Step 11 –Allow the casserole to cool slightly and serve.
