Chicken Pot Pie

Everyone has heard of classic Chicken Pot Pie, but this recipe puts a twist on it without the crust.

VegetarianThis recipe is not vegetarian. No
TimetimeAbout 30 min.



  • 3 tablespoons unsalted butter
  • 1 ½ cups chopped yellow or Spanish onion
  • ¾ cup chopped carrots
  • ½ cup chopped celery
  • 1 tablespoon fresh thyme leaves
  • 1 garlic clove, minced
  • ½ teaspoon fresh rosemary
  • ½ teaspoon dried sage
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth, plus more as needed
  • ¾ cup diced potatoes, skin on
  • 2 cups shredded cooked chicken breast
  • ¾ cup fresh or frozen peas
  • ¾ cup fresh or frozen corn kernels


  • 3 tablespoons unsalted butter
  • 1 ½ cups chopped yellow or Spanish onion


1. For the filling: Melt the butter in a large saucepan over medium-high heat. Add the onions, carrots, celery, thyme, garlic, rosemary and sage and cook until tender, 5 to 7 minutes. Stir in the flour until it forms a thick paste, about 1 minute.

2. Gradually whisk in the chicken broth. Add the potatoes and bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, 15 to 20 minutes. If the mixture is too thick, add additional chicken broth. Remove from heat and stir in the chicken, peas, and corn.

3. For the topping: Melt the butter in a small skillet over medium heat. Add the breadcrumbs and cook until lightly browned, 2 to 3 minutes. Set aside.

4. Divide the filling between four bowls and sprinkle with the topping. Serve immediately.