Chicken Pot Pie Without Pie Crust - 2 Sisters Recipes by Anna and Liz
Chicken Recipes/ Under 30 Minute Meals

Chicken Pot Pie Without Pie Crust

Chicken Pot Pie Without Pie Crust - by 2sistersrecipes.com

Chicken Pot Pie Without Pie Crust is a home-style meal that’s easy to prepare in a skillet and is ready in 30 minutes!  Only this version of Chicken Pot Pie is made quickly by using chicken tenderloins simmered with fresh vegetables, frozen vegetables, gravy, broth and seasonings.  All the delicious flavors and creamy texture you would expect from a Chicken Pot Pie, only this one is made without the pie crust.

Chicken Pot Pie Without Pie Crust is a great dinner idea for on-the-go families with busy schedules.  Just serve it with a side of rice or egg noodles or a fresh salad blend with dinner rolls and dinner is done!  Leftovers are great for next day’s lunch too!

Chicken Pot Pie Without Pie Crust by 2sistersrecipes.com

We love Chicken Pot Pie!  But this recipe is very EASY and another great way to use chicken tenderloins!

Loaded with creamy vegetables and tender juicy chicken, this Chicken Pot Pie without Pie Crust turned out SO flavorful and SO delicious, no one will notice the pie crust is missing.

Just knowing that I didn’t need the extra time to bake it in a pie crust, helped me bring dinner to the table a whole lot faster, and it’s easy on the wallet.

For me, chicken tenders are best to use for this recipe simply because they cook up quickly.  I decided to lightly bread them first, then into my skillet to saute them for a few minutes.

Chicken Pot Pie Without Pie Crust by 2sistersrecipes.com

 

Followed by sauteing a few fresh vegetables.  Next, I made my gravy mixture, poured it into the skillet, along with 2 cups of frozen vegetables.  I then added the chicken back in, along with some seasonings, and simmered for 10 more minutes.  As the gravy thickens while simmering, this became perfect for dipping with some dinner rolls.

Best of all,  no one complained about the ‘missing pie crust,’ at least no one in my family.

For Gluten-Free?  Omit the bread crumbs and saute the chicken with just olive oil and butter until golden brown.

ENJOY!!

                     Don’t forget to Save this to your Dinner Board!

Chicken Pot Pie without Pie Crust by 2sistersrecipes.com

 

More recipes for Chicken Tenders?

Try our:  Chicken Tenders Smothered with Lemon & Parsley,

and our  Oven-Fried Chicken Fingers with Sriracha Dipping Sauce.

Hey!  Are you on Social Media?  Then Follow us on Instagram and Pinterest!!

 

Also, here are some our Favorite Kitchen Items used for this recipe:

Breading Pans

Kitchen Tongs 

Stainless Steel Skillet

Have a great day and thanks for stopping by!

xo Anna and Liz

 

Chicken Pot Pie Without Pie Crust
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 3 to 4
 
Chicken Pot Pie Without Pie Crust is a country home-style meal that's super easy to prepare in a skillet and is ready in 30 minutes! All the delicious flavors and creamy texture you would expect from a Chicken Pot Pie, only this one is made without the pie crust.
Ingredients
  • 1 package of organic chicken tenderloins (1 pound,about 8 pieces)
  • ¾ cup seasoned bread crumbs
  • 3 Tbsp. olive oil - divided
  • 1 Tbsp. butter
  • ½ cup diced onions (I used 1 small onion)
  • 2 cups fresh pre-sliced mushrooms -rinsed
  • ¾ cup of sodium-reduced chicken broth
  • 1 cup chicken or beef gravy (I used Heinz Home Style Savory Beef Gravy)
  • 1 Tbsp. Dijon mustard
  • 1 tsp. dried thyme
  • 1 Tbsp. sour cream
  • 1 small thinly sliced potato, OR 1 can (14.5 oz) sliced potatoes, drained and rinsed
  • 2 cups of frozen peas and carrots ( I used Trader Joe's Organic Foursome Vegetable Medley)
  • salt and black pepper, to taste
Instructions
  1. Quickly rinse under running water the chicken tenderloins, allow them to drain briefly and place them into a breading pan.
  2. Drizzle 1 tablespoon of olive oil over them and set them aside.
  3. Place the seasoned bread crumbs into a second breading tray and set it next to the chicken tenders.
  4. Preheat a large, non-stick saute pan on medium-high heat. Place the remaining 2 tablespoons of olive oil in pan and 1 tablespoon of butter.
  5. Using tongs to work quickly. Coat each chicken tenderloin with the olive oil and then with the bread crumbs and transfer (one by one) into the pre-heated skillet. Cook the chicken for 3 to 4 minutes on each side or until browned. Remove chicken and set it aside nearby.
  6. Add the diced onions and mushrooms to the same skillet. Cover with a lid. Stir occasionally while lightly scraping some of the remaining bread crumbs on the bottom of the pan. Cook onions and mushrooms until they soften, about 3 minutes.
  7. Add in the chicken broth, beef gravy, Dijon mustard, thyme and sour cream. Stir in the sliced potatoes and frozen veggies medley. Reduce heat to medium-low. Bring to a low boil and simmer for 3 to 5 minutes.
  8. Add Chicken tenders on top and Cover. Simmer for additional 10 minutes, stirring occasionally. Season with salt and black pepper to taste. Vegetables, including potato slices should be tender to the bite. Turn off heat and serve.
  9. Serves 3 to 4 servings.
Notes
Cook's Notes :
I used beef gravy but you can certainly use chicken gravy instead. Also, you can use a vegetable medley of frozen peas and carrots.
Double the recipe for family of 5 or more.
Instead of seasoned bread crumbs, you can substitute with 2 cups of seasoned croutons crushed.

 

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6 Comments

  • Reply
    Jeff the Chef
    August 25, 2018 at 2:13 pm

    This looks delicious! I have to admit, though, I’m one of those people who think the crust – especially the bottom crust – of a chicken pot pie is the best part. But I’d be cool with dipping a crusty bread into this wonderful looking stew!

    • Reply
      by Anna and Liz
      August 25, 2018 at 3:34 pm

      Thanks Jeff! I hear you and I love the crust too! …but when I am short for time and everyone’s hungry I have to get dinner on the table ‘FAST & Furious!’ lol….. Thanks so much for leaving a sweet comment! 🙂

  • Reply
    Susan
    August 28, 2018 at 9:25 am

    This looks so good and a great option for a lower carb dinner when we need to cut back! I would probably have to plop a sheet of puff pastry on top, though 🙂

    • Reply
      by Anna and Liz
      September 1, 2018 at 10:32 pm

      That sounds delicious too Susan! Go for it!

  • Reply
    Karen (Back Road Journal)
    August 29, 2018 at 9:54 am

    A tasty and quick summer meal…perfect for when you don’t want to turn the oven on.

    • Reply
      by Anna and Liz
      September 1, 2018 at 10:18 pm

      Thank you Karen! Have a great weekend!

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