Chicken Recipes/ Under 30 Minute Meals

Chicken Pot Pie Without Pie Crust

Chicken Pot Pie Without Pie Crust - by

Chicken Pot Pie Without Pie Crust.  Boneless chicken tenders are quickly sauteed and simmered with a mixture of fresh vegetables along with frozen vegetables, gravy and chicken broth to create a classic Chicken Pot Pie but Without Pie Crust.  A home-style meal that’s easy to prepare in a skillet and is ready in 30 minutes!  Helps get dinner to the table fast!

Chicken Pot Pie Without Pie Crust is an ideal meal for on-the-go families with busy schedules.

All the delicious flavors and creamy sauce you would expect from our favorite Chicken Pot Pie, only this one is made in a skillet and in a matter of minutes!  Easy-Peasy!

A wonderful and satisfying dish to serve with an easy side of steamed rice or egg noodles to soak up some of that creamy and flavorful chicken gravy.  YUM!

Leftovers are great for next day’s lunch too!

Chicken Pot Pie Without Pie Crust by

We love comfort meals like Chicken Pot Pie!  But this recipe is no fuss at all.  No need to worry about making or buying a pie crust.

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 ever 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.

How I Made Chicken Pot Pie without Pie Crust!

First, I decided to lightly bread the chicken tenders and saute them for a few minutes, until they were fully cooked.

Chicken Pot Pie Without Pie Crust by


Then I removed the chicken and tossed in the fresh veggies into the same skillet and sauteed them for a few minutes.  Next, added in a simple gravy mixture and 2 cups of frozen vegetables.  Then I transfered the chicken tenders back in, along with some seasonings, and simmered for 10 more minutes.  And it’s ready!

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.

Chicken Pot Pie Without Pie Crust is a fabulous meal for families on the go!


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

Chicken Pot Pie without Pie Crust by


More recipes for Chicken Tenders?

Try our:  Chicken Tenders Smothered with Lemon & Parsley,

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

If you make this recipe, let us know and leave a comment!  Or snap a photo and hashtag @2sistersrecipes on Instagram and Pinterest!!  and Happy Cooking!


Also, 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


5.0 from 1 reviews
Chicken Pot Pie Without Pie Crust
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.
  • 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
  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.
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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  • 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
    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!

  • Reply
    January 15, 2019 at 10:40 am

    I did this delicious recipe last week and it was so good that I did it again on the weekend for visitors! Thank you for inspiring me! 🙂

    • Reply
      by Anna and Liz
      June 14, 2019 at 8:38 pm

      So happy to hear Sandra!! Thank you for leaving a comment about this recipe as it will help others who will read comments like this one.

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