Ah, the classic comfort food—chicken pot pie. It’s one of those dishes that brings a wave of nostalgia crashing over me. When I was a kid, I (more often than not) found myself satisfied with frozen versions or whatever my mom could quickly whip up on a busy weeknight. But as I grew older, my love for this dish deepened, especially when I started exploring recipes that made my heart sing and my belly happy. Honestly, there’s just something about that creamy filling paired with savory chicken and colorful veggies that feels like a warm hug on a cold day.
Now, let me share a little secret. I’ve found a way to enjoy all that comforting goodness without the hassle of dealing with pastry crusts (thank goodness because I can never seem to get it right without a roller disaster). This is where my version of a High Protein Crustless Chicken Pot Pie comes into play—flavorful and sumptuous, this recipe hasn’t just become a staple in my home; it’s become a cherished tradition. I mean, who wouldn’t love a dish that offers a treasure trove of protein while delivering all the cozy vibes?
So, gather ‘round, my friends! I want to take you through not just the ins and outs of making this delightful dish, but also share the countless memories and flavors that come along with it. You’re going to love this one, I promise.
Ingredient Highlights
What Goes Into High Protein Crustless Chicken Pot Pie?
Let’s break down the ingredients because this is where the magic begins. Right off the bat, when I mention “high protein”, you might wonder how we achieve that without a crust. Well, you’ll see!
– **Chicken breast**: The star of the show! I always opt for fresh, skinless **chicken breast** because it’s lean and packs a powerful protein punch. Honestly, I’m not one to measure everything precisely, but a good 2 cups of cooked, shredded chicken typically does the trick. You can use rotisserie chicken for convenience, but please, don’t skimp on quality here!
– **Chicken broth**: A good-quality **chicken broth** (homemade if you can swing it, but hey, no judgment if you grab the store-bought kind) is essential for that deep, comforting flavor in the filling. I tend to use low-sodium to keep control over the salt levels.
– **Carrots and peas**: I mean, can you even have chicken pot pie without a colorful assortment of veggies? A cup each of **carrots** (diced) and **peas**, frozen or fresh, adds sweetness and a pop of color. It gives me those childhood vibes, you know?
– **Celery**: This is one of those underappreciated ingredients, but I swear, the crunchiness of **celery** adds a lovely texture. Just a couple of stalks, chopped, brings a delightful freshness that rounds out the dish.
– **Onion**: For a good flavor foundation, you can’t go wrong with **onion**. I usually go for a medium yellow onion, diced. The aromatics will fill your kitchen with heavenly warmth!
– **Garlic**: I mean, can you honestly cook without garlic? I sure can’t. Just a couple of cloves, minced, and the smell alone makes you forget any lingering doubts from the day.
– **Greek yogurt**: Here’s where the high protein factor really shines! I swap out traditional heavy cream for rich and creamy **Greek yogurt**. Not only does it lower the fat, but it also gives a satisfying creaminess to the filling. Talk about a health win!
– **Eggs**: We need some binding magic, and that’s where **eggs** come in. They’ll help everything stick together like a happy family reunion.
– **Spices**: I love to season it with some simple spices—salt, pepper, and maybe a hint of thyme. You could throw in some dried parsley or a splash of Worcestershire sauce if you’re feeling frisky.
– **Cheese**: If you want to take it up a notch (as if it’s not already delicious), add some shredded cheese—like cheddar or mozzarella. Total game-changer.
Health Angle
Is High Protein Crustless Chicken Pot Pie Actually Good for You?
This dish is a great choice for me on days when I want something hearty but also want to focus on nutrition. I mean, that’s always the tightrope we’re walking, right? It feels indulgent but with just a few tweaks, it can also be your friend in the health department.
First off, the **chicken breast** is a lean protein powerhouse. It helps keep you feeling full and satisfied without feeling weighed down. Combine that with the vibrant veggies—and let’s not forget the nutrient-rich **Greek yogurt**—and you’ve got yourself a meal that’s both nourishing and comforting.
Now, don’t get me wrong, it’s not a salad, but it’s a solid balance of protein, fiber, and flavor. Plus, if you want to lighten things even more, feel free to cut back on the cheese (though I never fully commit to cutting it). This is all about enjoying the food and satisfying the soul. A little indulgence is good for the spirit every so often, wouldn’t you agree?
Ingredients List
Here’s What You’ll Need
– 2 cups cooked shredded **chicken breast**
– 1 cup **chicken broth**
– 1 cup diced **carrots**
– 1 cup frozen or fresh **peas**
– 2 stalks chopped **celery**
– 1 medium diced **onion**
– 2 cloves minced **garlic**
– 1 cup **Greek yogurt**
– 2 **eggs**
– Salt and pepper to taste
– 1 tsp dried **thyme** (or fresh if you’ve got it!)
– Shredded **cheese** (optional for topping)
Instructions
How to Make High Protein Crustless Chicken Pot Pie Step-by-Step
Alright, friends, let’s get our hands dirty (figuratively, of course; this isn’t a mud pie!).
1. **Preheat Your Oven**: Time to get that oven heated up to 375°F (190°C). This way, it’s all ready to go when we’re done.
2. **Sauté the Veggies**: In a large skillet, heat a bit of olive oil over medium heat (about 2 tablespoons should do it). Toss in the **onion** and **garlic**, and sauté until they look soft and lovely—about 3-4 minutes. You want to release those fragrant oils!
3. **Add the Other Veggies**: Next, toss in the **carrots** and **celery**, and cook for another 5 minutes or so, until they’re tender but still have a little bite to them. Add the **peas** last, as they don’t require as much cooking time. Stir, and then let that glorious mixture cool down a bit.
4. **Mix the Filling**: In a large bowl, combine the cooled veggies with the shredded **chicken**, **Greek yogurt**, and the **eggs**. Season this beauty with salt, pepper, and thyme. Mix until everything is joyfully coated and combined.
5. **Transfer to a Baking Dish**: Get your favorite 9-inch pie dish (or any baking dish you have on hand) and pour in the filling. Smooth the top with a spatula. If you’ve opted for the cheese, sprinkle that on top right now.
6. **Bake It Up**: Slide that dish into your preheated oven and let it bake for about 30-35 minutes until the top is set and starting to brown just a tiny bit. Your kitchen is going to start smelling downright heavenly.
7. **Cool and Serve**: Once it’s done, pull it out and let it cool for about 5-10 minutes before digging in. Trust me on this one—patience is a virtue!
8. **Enjoy**: Slice it up and serve! You can pair it with a simple side salad for a complete meal, or just grab a big fork and dig in on its own—no judgment here!
Tips & Variations
Little Extras I’ve Learned Along the Way
I’ve been making this pot pie for years now, and let me tell you, I’ve stumbled upon some fun little hacks along the way.
– **Leftover Love**: If you have leftover vegetables from another dish, toss them in! This is such a flexible recipe. You can use green beans, corn, or even sweet potatoes—whatever makes your heart happy.
– **Spice it Up**: If you’re feeling adventurous, try adding some hot sauce or paprika for a kick. I mean, why not?
– **Make Ahead**: You can make this filling ahead of time and store it in the fridge for a day or two. Just pop it in the oven when you’re ready for an easy weeknight dinner. It also freezes beautifully, just a heads up.
– **Individual Pies**: For fun dinner parties (or just a fancy dinner at home), consider making individual pot pies using ramekins. Everything is cuter when it’s in its own little dish, right?
This one means a lot to me. There’s just something about how comfort food can stir up the fondest memories while simultaneously creating new ones. I’d love to hear how you put your spin on it or any little tweaks you make! Let me know if you try it; I’d love to hear your twist. Cooking is all about sharing love through food, and I’m all in for that journey with you.
