High Protein Crustless Chicken Pot Pie

If you’ve ever craved the cozy, creamy goodness of a chicken pot pie but dreaded the carb-heavy crust, then this High Protein Crustless Chicken Pot Pie is your new best friend. Imagine tender, juicy chicken, vibrant vegetables, and a velvety sauce that’s packed with protein—all without the guilt of a flaky pastry. This recipe is perfect for post-workout dinners, family meals, or any night you want comfort food without compromising your nutrition goals.

Ditching the crust allows the flavors to shine, giving you a hearty, satisfying filling that’s rich, creamy, and nourishing. With Greek yogurt, egg whites, and lean chicken, this dish is protein-packed to fuel your muscles while keeping carbs low.

Why You’ll Love This Recipe

• High Protein: Each serving provides 30–35 grams of protein to support muscle recovery.
• Low Carb: No crust means fewer carbs while still enjoying classic pot pie flavors.
• Quick Weeknight Meal: Minimal prep and fast cooking—perfect for busy schedules.
• Vegetable-Rich: Frozen or fresh mixed vegetables provide vitamins, fiber, and color.
• Customizable: Add mushrooms, celery, or cheese depending on preference.
• Comfort Food Without Guilt: Creamy, savory, and satisfying with none of the heaviness of a traditional crust.

Ingredients for High Protein Crustless Chicken Pot Pie

Protein Base:

• 1.5 pounds boneless, skinless chicken breast (or thighs)
• ½ cup plain Greek yogurt
• 2 egg whites
• 2 cups low-sodium chicken broth

Vegetables & Aromatics:

• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• ½ cup chopped onion
• 2 cloves garlic, minced
• Optional: 1 cup sliced mushrooms, 1 stalk celery, diced

Seasoning & Flavor Enhancers:

• 1 tablespoon olive oil or butter (or half-and-half)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• 1 teaspoon fresh thyme leaves or parsley

Optional Toppings:

• ½ cup shredded cheddar or mozzarella cheese

Tools & Equipment Needed

• Large skillet
• Cutting board & chef’s knife
• Measuring cups and spoons
• Mixing bowls
• 9×9-inch baking dish
• Cooking spray or butter for greasing
• Whisk and spatula

Step-by-Step Instructions

Step 1: Prepare the Chicken

• Pat chicken dry with paper towels.
• Season generously with ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon paprika.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Sear chicken 4–5 minutes per side until golden brown.
• Remove from skillet and let rest 2–3 minutes. Shred with two forks or cube into bite-sized pieces.

Step 2: Make the Creamy Sauce

• Melt 1 tablespoon butter in the cleaned skillet over medium heat.
• Add chopped onion and sauté 2–3 minutes until translucent.
• Add garlic and cook for 1 minute until fragrant.
• Sprinkle 2 tablespoons all-purpose flour over onions and garlic. Stir to coat and cook for 1 minute.
• Slowly whisk in 2 cups chicken broth and bring to a gentle simmer for 2–3 minutes until slightly thickened.
• Whisk in ½ cup Greek yogurt and 2 egg whites until smooth.
• Season with ¼ teaspoon salt, ¼ teaspoon black pepper, and a pinch of paprika. Taste and adjust as needed.

Step 3: Add Chicken and Vegetables

• Fold in 2 cups frozen mixed vegetables, warming them through.
• Stir in shredded or cubed chicken until coated with sauce.
• Sprinkle 1 teaspoon fresh thyme or parsley over the mixture.

Step 4: Assemble and Bake

• Preheat oven to 375°F (190°C).
• Lightly grease a 9×9-inch baking dish with cooking spray or butter.
• Pour chicken and vegetable mixture into the dish and spread evenly.
• Optional: Sprinkle ½ cup shredded cheese on top.
• Bake 20–25 minutes, until filling is bubbly. If using cheese, bake an additional 3–5 minutes until golden and melted.
• Let rest 5 minutes before serving. Garnish with fresh parsley.

Tips & Variations

• Rotisserie Chicken: Use pre-cooked rotisserie chicken for convenience; skip the searing step.
• Greek Yogurt Substitute: Use blended cottage cheese for extra protein.
• Freezing: Portion into meal prep containers and freeze up to 2 months. Thaw before reheating.
• Spicy Twist: Add diced jalapeño and chipotle seasoning for a Southwest flavor.
• Mushroom Lover’s Option: Sauté 8 ounces sliced mushrooms with onions for earthy depth.
• Low-FODMAP: Use chives and garlic-infused oil instead of onions and garlic; swap in lactose-free yogurt.

Nutritional Benefits

Protein: Lean chicken, Greek yogurt, and egg whites make this pot pie a protein powerhouse—perfect post-workout or for staying full.
Low Carb: Without a crust, you save 30–40 grams of carbs per serving.
Fiber & Vitamins: Mixed vegetables supply vitamins A and C, fiber, and antioxidants.
Healthy Fats & Calcium: Olive oil/butter for nutrient absorption and Greek yogurt for calcium support bone health.

FAQs

Can I use leftover turkey?
Yes! Shred it and follow the same steps for a festive twist.

How do I reheat leftovers without sogginess?
Microwave: Heat 1–2 minutes, then let sit for even temperature.
Oven: Preheat to 350°F (175°C) and bake 10–12 minutes.

Can I make this dairy-free?
Swap Greek yogurt with unsweetened coconut cream or plant-based sour cream, and thicken with plant-based milk mixed with flour.

What if I don’t have frozen mixed vegetables?
Chop fresh carrots, peas, corn, and green beans, blanch or steam briefly before adding to filling.

Make-Ahead & Meal Prep Tips

• Marinate or prep chicken in advance.
• Freeze individual servings for quick lunches or dinners.
• Keep veggies separate if making ahead to maintain texture.
• Reheat gently in oven or microwave to preserve creamy consistency.

Cooking Timeline (at a Glance)

Task	Time
Prepare & sear chicken	10 minutes
Make sauce & combine ingredients	10 minutes
Bake	20–25 minutes
Rest & serve	5 minutes

Serving Suggestions

• Garnish with fresh parsley or thyme for color and flavor.
• Serve with a side salad or roasted vegetables for a complete meal.
• Optional cheese topping adds extra indulgence.

Ingredient Spotlight

Greek Yogurt: Adds creaminess, protein, and calcium while keeping calories in check. Choose plain, unsweetened for best results.
Egg Whites: Boost protein without adding fat or carbs, and help bind the filling for a cohesive texture.
Mixed Vegetables: Provide fiber, vitamins, and antioxidants—frozen works perfectly for convenience.

Pro Cooking Tips

• Sear chicken well for flavor and color.
• Whisk Greek yogurt and egg whites into sauce off the heat to prevent curdling.
• Taste and adjust seasoning after combining chicken and vegetables for optimal flavor.
• Rest baked filling to set sauce for perfect scoops.

Storage & Freezing Guide

• Refrigerate leftovers in airtight containers up to 4 days.
• Freeze individual portions up to 2 months.
• Reheat gently to preserve creamy texture. Avoid microwaving on high for too long.

Nutrition Estimate (Per Serving, 4 servings)

Nutrient	Amount
Calories	~350 kcal
Protein	32–35 g
Carbohydrates	15 g
Fat	14 g
Saturated Fat	5 g
Fiber	3 g

Dietary Notes: High-protein, low-carb, gluten-free, and can be made dairy-free with substitutions.

Expanded Conclusion

This High Protein Crustless Chicken Pot Pie is the perfect blend of comfort and nutrition. With tender chicken, creamy sauce, and colorful vegetables, it satisfies cravings without unnecessary carbs. Whether you’re fueling post-workout recovery, meal prepping for the week, or simply craving a cozy dinner, this recipe delivers flavor, protein, and warmth in every bite.

No crust? No problem. Just pure, savory, protein-packed comfort food. Preheat your oven, gather your ingredients, and enjoy a guilt-free classic tonight.

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