High Protein Crustless Chicken Pot Pie Recipe
This High Protein Crustless Chicken Pot Pie is a healthier, protein-packed twist on the classic comfort dish. It features lean chicken, creamy Greek yogurt, and a colorful mix of vegetables, all baked without a crust to keep carbs low. Perfect for busy nights, this recipe provides muscle-building protein and satisfying flavors without the extra calories or refined carbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
Protein Ingredients
- 1.5 pounds boneless, skinless chicken breast (or thighs)
- ½ cup plain Greek yogurt
- 2 egg whites
- 2 cups low-sodium chicken broth
Veggies and Flavorings
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves or parsley
Fats and Seasonings
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
Optional Add-ins
- 8 ounces sliced mushrooms, sautéed with onion
- Celery, chopped
- ½ cup shredded cheddar or mozzarella cheese
Instructions
- Season and Sear Chicken: Pat the chicken dry and season with salt, pepper, and paprika. Heat olive oil in a skillet over medium-high heat and sear chicken for 4–5 minutes per side until golden brown.
- Shred or Cube Chicken: Remove the chicken from the skillet, let it rest briefly, then shred with forks or cube it. Set aside and wipe out the skillet.
- Sauté Aromatics: Melt butter in the skillet over medium heat, add chopped onion and sauté until translucent (2–3 minutes). Add minced garlic and cook for 1 minute without burning.
- Make Sauce Base: Sprinkle flour over the onion and garlic; stir and cook for 1 minute. Slowly whisk in chicken broth, simmering until thickened, about 2–3 minutes.
- Add Creaminess: Stir in Greek yogurt and egg whites until smooth. Season with salt, pepper, and paprika to taste.
- Incorporate Vegetables and Chicken: Fold in frozen mixed vegetables and warm through for a few minutes. Add shredded or cubed chicken and fresh thyme leaves; mix thoroughly.
- Preheat Oven and Prepare Dish: Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
- Assemble Pot Pie: Transfer the chicken-vegetable mixture evenly into the baking dish. Optionally, sprinkle shredded cheese on top.
- Bake: Bake for 20–25 minutes until the filling is bubbly. If cheese is added, bake an additional 3–5 minutes for a golden top.
- Rest and Serve: Let the pot pie rest for 5 minutes before serving. Garnish with fresh parsley and enjoy hot.
Notes
- Use rotisserie chicken to skip cooking from scratch.
- Swap Greek yogurt with blended cottage cheese for extra protein.
- Freeze individual portions for easy meal prep.
- For a spicy twist, add diced jalapeño and chipotle seasoning; top with Monterey Jack cheese.
- Sauté mushrooms with onions for an earthy flavor.
- For low-FODMAP, replace onion and garlic with chives and garlic-infused oil, and use lactose-free yogurt.
- Reheat leftovers in the oven to prevent sogginess.
- Make dairy-free by substituting Greek yogurt with unsweetened coconut cream or dairy-free sour cream.
- Use fresh vegetables if frozen mixed veggies aren’t available; blanch or steam before adding.
Keywords: high protein, crustless chicken pot pie, healthy comfort food, low carb, protein-packed, easy dinner
