Introduction

High Protein Crustless Chicken Pot Pie is a comforting and nutritious twist on the classic dish. Without the traditional crust, it keeps carbs low while packing in protein and vibrant vegetables, making it perfect for busy weeknights or meal prep.

A white plate on a white marbled surface holds a dish with two main layers. The bottom layer is white rice, fluffy and evenly spread across the plate. The top layer is a thick creamy stew with large chicken chunks, bright orange carrot slices, yellow corn kernels, and green peas mixed in. The stew is light brown and garnished with chopped green herbs scattered on top, creating a colorful and hearty look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds boneless, skinless chicken breast or thighs
1 tablespoon olive oil
1 tablespoon butter
½ cup chopped onion
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
½ cup plain Greek yogurt
2 egg whites
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
¼ teaspoon salt
¼ teaspoon black pepper
Pinch of paprika
1 teaspoon fresh thyme leaves or parsley
Optional: ½ cup shredded cheddar or mozzarella cheese

Instructions

Step 1: Pat the chicken dry and season with salt, pepper, and paprika (about ¼ teaspoon each). Heat olive oil in a large skillet over medium-high heat.
Step 2: Sear the chicken for 4–5 minutes per side until golden brown. Remove to a cutting board, let rest, then shred or cube the chicken. Set aside and wipe out the skillet.
Step 3: Return the skillet to medium heat, add butter, and let melt. Sauté the chopped onion for 2–3 minutes until translucent, then add garlic and cook 1 more minute.
Step 4: Sprinkle flour over the vegetables and stir for 1 minute. Slowly whisk in chicken broth to avoid lumps. Simmer for 2–3 minutes until thickened.
Step 5: Stir in Greek yogurt and egg whites until the sauce is creamy. Season with salt, pepper, and paprika; taste and adjust.
Step 6: Fold in frozen mixed vegetables and warm through for a couple of minutes. Add shredded chicken and fresh thyme or parsley, stirring to combine.
Step 7: Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish. Pour the mixture evenly into the dish.
Step 8: If using, sprinkle shredded cheese on top. Bake for 20–25 minutes until filling bubbles. Add 3–5 extra minutes to brown cheese if added.
Step 9: Let rest for 5 minutes to set. Garnish with fresh parsley if desired, then serve hot.

Tips & Variations

Use rotisserie chicken to save time by skipping cooking the chicken yourself.
For more protein, blend ½ cup cottage cheese and use it instead of Greek yogurt.
Freeze individual portions for quick meal prep; thaw and reheat as needed.
Add a spicy kick with diced jalapeño and chipotle seasoning, topped with Monterey Jack cheese.
Sauté sliced mushrooms with onions for an earthy flavor boost.
Make a low-FODMAP version by swapping onion and garlic for chives and garlic-infused oil; use lactose-free yogurt.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 1–2 minutes or in a 350°F (175°C) oven for 10–12 minutes to avoid sogginess. You can also freeze portions for up to 2 months; thaw overnight before reheating.

How to Serve

A white plate with a base layer of fluffy white rice, topped with a creamy mixture of chicken pieces, bright yellow corn kernels, round green peas, and sliced orange carrots all coated in a light beige sauce sprinkled with fresh green herbs. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover turkey instead of chicken?

Absolutely. Leftover turkey works great—just shred it and follow the same steps. It offers a delicious, Thanksgiving-like flavor without extra effort.

How do I reheat leftovers so they don’t get soggy?

Microwave leftovers for 1–2 minutes, then let them sit briefly for even warming. Alternatively, bake in a 350°F (175°C) oven for 10–12 minutes, which helps maintain texture and keeps the top from becoming too mushy.