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Crustless Chicken Pot Pie


  • iced onion
  • arlic powder
  •  thyme
  • alt
  • epper
  • broth
  • at flour
  • hredded cooked chicken
  • rozen peas and carrot
  • orn


  1. Spray a Dutch oven or large pot with cooking spray. Heat over medium heat. Add in the diced onion and sauté for about 2-3 minutes.
  2. Add in the garlic, thyme, salt, and pepper. Sauté for about 2 minutes.
  3. Whisk in the oat flour. Add in the chicken broth and whisk for a few minutes to dissolve the flour. Add in the shredded chicken, pea and carrot mix, and corn.
  4. Bring to a boil. Let simmer for 15 minutes, stirring occasionally until thick. Stir in the yogurt at the end of cooking. Serve as is or with fresh parsley if desired.

Serves 6

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