Homestyle Crustless Chicken Pot Pie
with Sour Cream Mashed Potatoes
- Milk
- Wheat
Get ready for all the comfy-cozy flavors of chicken pot pie, served over creamy mashed potatoes! You'll sizzle chicken with carrot, scallion, garlic, and thyme, then swirl in butter and flour. Once your "pot pie filling" is thick and bubbly, you'll spoon it all over sour cream mashed potatoes and, voila—a hearty, warming meal in a quick 30 minutes.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Chopped Chicken Breast
12 ounce
Potatoes
6 ounce
Carrot
4 ounce
Peas
2 unit
Chicken Stock Concentrate
½ teaspoon
Dried Thyme
2 unit
Scallions
1 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Dice potatoes into ½-inch pieces and place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid (¾ cup for 4 servings), then drain. Return potatoes to pot and mash with half the sour cream and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. Keep covered off heat until ready to serve.
While potatoes cook, trim and thinly slice scallions, separating whites from greens. Trim, peel, and quarter carrots lengthwise; thinly slice crosswise into quarter-moons.
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, scallion whites, carrots, and half the thyme (all for 4 servings); season with salt and pepper. Cook, stirring occasionally, until chicken is browned and nearly cooked through, 4-5 minutes (chicken will finish cooking in the next step).
Stir in garlic powder and 1 TBSP butter (2 TBSP for 4). Cook, stirring constantly, until fragrant, 30 seconds.
Sprinkle flour evenly over chicken mixture; stir to combine.
Add 1 cup water (2 cups for 4 servings), peas, stock concentrates, and remaining sour cream; cook, whisking constantly, until gravy has thickened and chicken is cooked through, 3-4 minutes (if gravy seems too thick, add more water 1 TBSP at a time). Taste and season with salt and pepper if desired.
Divide sour cream mashed potatoes between shallow bowls. Top with crustless chicken pot pie and garnish with scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the comforting taste, though some found it bland; adding extra herbs or seasoning to taste can boost flavor 🍲.
- Ease of prep: Quick and simple to make, though a few noted longer cooking times for vegetables than stated.
- Suggestions: Consider adding mushrooms, onions, or celery for more depth; some recommend reducing water for a thicker gravy.
- Portions: Several wished for more potatoes; others found it hearty and filling with good leftovers.
- Texture: Some missed the traditional crust; try topping with biscuits or crispy fried onions for added crunch.
Reviews from our home cooks
I really like the idea of a crustless chicken pot pie. It was easy to make and came out great. Chicken pot pies with crusts are much better but do take longer to cook.
Delicious pot pie. We made it ahead and flipped the way we serve -- put the chicken mixture at the bottom, spread the mashed potatoes on top, dallop some butter and kept it warm covered in the oven until serving. Pleased the whole family.
This meal is awesome! It is so delicious and I am really impressed with the creativity of the recipe, plus how calories are removed while maintaining the comfort food flavor of a chicken pot pie.
Better than most Pot Pies I've had that are frozen, for sure. The potatoes stole the show and worked well without the crust. We added 50% more of the potatoes and always double onions and garlic.
I cooked extra potatoes. Used my butter and sour cream. Meat mixture needed Carrots cut super thin. Mine were rawish. I also added all the seasoning and added some sage. Used a cornstarch slurry to help thicken. We used beef, not chicken. Jimmie liked it. Will do again.
I really enjoyed this! I like pot pie but making a full one is kind of a hassle and I don't tend to like premade crusts. So this was a perfect solution for an easier version!
Wonderful comfort meal! We loved it. The meat and veggie gravy/sauce served over the mashed potatoes was a delightful blend of flavors.
Very good - might want to offer milk instead of water to make the potatoes creamier. The filling was delicious!
This should have been a home run... but 1c of water was WAY TOO MUCH for the gravy, even when it thickened it was still RUNNY. :((( What good is a recipe if I have to be skeptical of the directions?? But if I'd been smart I would've only put 1/2c at first - why weren't the gravy instructions like the mashed potatoes (which turned out perfectly)?? Also I think chopped chicken breast is the wrong meat choice for this - the "chop" wasn't uniform/consistent, diced chicken thighs would've been a better choice for a real pot-pie style meal. I wanted to give this three stars, but there's just too much that didn't live up to hopes/expectations. :-/
Very yummy! I just added adobo to the chicken while cooking in gravy and it made the gravy burst with flavor!
