Chicken pot pie is comfort food at its best, but the crust can weigh things down. This crustless version keeps all the creamy, cozy flavor while packing in extra protein and trimming unnecessary carbs. It’s simple enough for weeknights and wholesome enough to fit into a balanced, active lifestyle.
Best of all, you’ll use familiar ingredients and one baking dish. The result is warm, hearty, and satisfying, without feeling heavy.
What Makes This Recipe So Good
- High in protein, low in fuss: Lean chicken, Greek yogurt, and eggs deliver an impressive protein boost without complicated steps.
- All the flavor, no crust required: You still get creamy filling, tender veggies, and a golden top—just lighter and easier.
- Weeknight-friendly: Uses cooked chicken and frozen veggies, so prep is fast and cleanup is minimal.
- Comfort you can customize: Switch up the veggies, use different herbs, or add a little heat. It’s very flexible.
- Make-ahead magic: The filling holds up well in the fridge and reheats beautifully for meal prep.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup plain nonfat Greek yogurt
- 3 large eggs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil or avocado oil
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Optional: 1/2 cup sliced mushrooms, 1/2 cup chopped celery
How to Make It
- Preheat the oven: Set to 375°F (190°C).
Grease a 9×9-inch baking dish or a medium casserole dish with a little oil or nonstick spray.
- Sauté aromatics: Heat olive oil in a skillet over medium heat. Add onion (and celery if using) and cook 3–4 minutes until softened. Stir in garlic and mushrooms, cook 1–2 minutes more.
Season lightly with salt and pepper.
- Make the creamy base: In a bowl, whisk together chicken broth and cornstarch until smooth. Pour into the skillet and bring to a gentle simmer, stirring until slightly thickened, 2–3 minutes.
- Stir in yogurt and seasonings: Reduce heat to low. Add Greek yogurt, butter, thyme, parsley, paprika, onion powder, and garlic powder.
Stir until creamy and well combined. Taste and adjust salt and pepper.
- Add chicken and vegetables: Stir in the cooked chicken and frozen mixed vegetables. Warm through for 1–2 minutes, then remove from heat.
- Whisk the eggs: In a separate bowl, whisk the eggs with Parmesan.
This mixture helps set the pie and adds protein and a golden top.
- Combine and transfer: Stir the egg mixture into the chicken filling until fully incorporated. Transfer everything to the prepared baking dish and spread evenly.
- Bake: Bake for 28–35 minutes, until the top is lightly golden and the center is set. The edges should be bubbling slightly.
- Rest and serve: Let it rest for 8–10 minutes before scooping.
This helps it set and makes serving easier. Garnish with extra parsley if you’d like.
Keeping It Fresh
- Refrigerate: Store leftovers in an airtight container for up to 4 days. The texture stays creamy and the flavor deepens by day two.
- Freeze: Portion into freezer-safe containers and freeze for up to 2 months.
Thaw overnight in the fridge before reheating.
- Reheat: Warm in a 325°F (165°C) oven for 15–20 minutes or microwave in 60–90 second bursts, stirring gently between bursts to heat evenly.
- Meal prep tip: Bake in individual ramekins for ready-to-grab lunches that reheat perfectly.
Benefits of This Recipe
- High protein: Chicken, eggs, and Greek yogurt deliver a satisfying, macro-friendly meal that supports muscle recovery and satiety.
- Lighter than classic pot pie: Skipping the crust cuts down on refined carbs and heavy fats, but you still get that creamy comfort.
- Nutrient-dense: Vegetables add fiber, vitamins, and color. Frozen veggies keep it budget-friendly and convenient.
- Balanced flavors: Herbs and aromatics bring depth, while Parmesan adds a savory edge without a lot of extra calories.
- Flexible for dietary goals: Easy to adapt for gluten-free, lower carb, or dairy adjustments.
Common Mistakes to Avoid
- Overcooking the eggs: Add the egg mixture off the heat and mix quickly into the warm filling. If the pan is too hot, the eggs can scramble.
- Skipping the thickener: The cornstarch slurry is what gives the filling body.
Without it, the pie can turn soupy.
- Under-seasoning: Taste the creamy base before baking and adjust salt and pepper. Frozen veggies need a bit of seasoning to shine.
- Using watery vegetables: If using fresh mushrooms or zucchini, sauté until most moisture cooks off. This keeps the bake from getting watery.
- Cutting too soon: Let the dish rest after baking.
It sets up and slices more cleanly, keeping the texture custardy rather than loose.
Variations You Can Try
- Turkey pot pie: Swap in cooked turkey for a post-holiday twist.
- Dairy-light version: Use 2% Greek yogurt and skip the butter. Add an extra teaspoon of olive oil for smoothness.
- Cheddar and chive: Replace Parmesan with sharp cheddar and stir in chopped chives for a punchier flavor.
- Low-carb veggie swap: Use broccoli, cauliflower, and green beans instead of corn and peas to lower carbs.
- Herb-forward: Fresh thyme and parsley are lovely. Use 2–3 times the amount of dried for fresh herbs.
- Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to the creamy base.
- Bone broth boost: Use collagen-rich bone broth for extra protein and richness.
FAQ
Can I make this recipe gluten-free?
Yes.
The base recipe is already gluten-free if you use cornstarch as written and check that your broth and seasonings are gluten-free.
What if I don’t have Greek yogurt?
You can use low-fat sour cream or plain skyr. If using regular yogurt, drain it through a fine sieve or cheesecloth to thicken, or reduce the broth slightly.
Can I use rotisserie chicken?
Absolutely. Shred the meat and discard the skin for a leaner dish.
Rotisserie chicken adds great flavor and saves time.
How do I avoid a watery filling?
Make sure the cornstarch slurry simmers to activate and thicken. Also, sauté moisture-heavy veggies until their liquid cooks off before adding the yogurt and broth.
Is there a way to add more protein?
Yes. Stir in an extra egg, use higher-protein skyr, or add a scoop of unflavored collagen to the broth.
You can also increase the chicken to 2.5–3 cups.
Can I make this ahead?
Yes. Assemble the filling, cool it, and refrigerate for up to 24 hours. Stir in the egg-Parmesan mixture just before baking for best texture.
What should I serve with it?
A simple green salad, roasted asparagus, or steamed green beans pair well.
For something heartier, add mashed cauliflower or a slice of crusty bread if you’re not keeping it low-carb.
In Conclusion
This high protein crustless chicken pot pie gives you everything you love about the classic—creamy filling, tender vegetables, and cozy flavor—without the heavy crust. It’s simple, satisfying, and easy to customize for your needs. Whether you’re meal prepping or feeding a hungry crowd, this wholesome bake earns a place in your regular rotation.
Warm, comforting, and balanced—exactly what weeknight dinners should be.
Ingredients
Instructions
- Preheat the oven: Set to 375°F (190°C). Grease a 9x9-inch baking dish or a medium casserole dish with a little oil or nonstick spray.
- Sauté aromatics: Heat olive oil in a skillet over medium heat. Add onion (and celery if using) and cook 3–4 minutes until softened. Stir in garlic and mushrooms, cook 1–2 minutes more. Season lightly with salt and pepper.
- Make the creamy base: In a bowl, whisk together chicken broth and cornstarch until smooth. Pour into the skillet and bring to a gentle simmer, stirring until slightly thickened, 2–3 minutes.
- Stir in yogurt and seasonings: Reduce heat to low. Add Greek yogurt, butter, thyme, parsley, paprika, onion powder, and garlic powder. Stir until creamy and well combined. Taste and adjust salt and pepper.
- Add chicken and vegetables: Stir in the cooked chicken and frozen mixed vegetables. Warm through for 1–2 minutes, then remove from heat.
- Whisk the eggs: In a separate bowl, whisk the eggs with Parmesan. This mixture helps set the pie and adds protein and a golden top.
- Combine and transfer: Stir the egg mixture into the chicken filling until fully incorporated. Transfer everything to the prepared baking dish and spread evenly.
- Bake: Bake for 28–35 minutes, until the top is lightly golden and the center is set. The edges should be bubbling slightly.
- Rest and serve: Let it rest for 8–10 minutes before scooping. This helps it set and makes serving easier. Garnish with extra parsley if you’d like.
Tried this recipe?
Let us know how it was!Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
