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Chicken Pot Pie Filling Bowls : All the Comfort, None of the Crust

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Chicken Pot Pie Filling Bowls (All the Comfort, None of the Crust)

Ingredients

Scale

  • 2 chicken breasts, cooked and shredded (≈2 cups)

  • 1 tbsp olive oil or butter (or half & half)

  • 1 small onion, diced

  • 2 garlic cloves, minced

  • 2 cups frozen mixed vegetables (peas, carrots, corn)

  • 1 cup low-sodium chicken broth (or vegetable broth)

  • ½ cup low-fat cottage cheese or plain Greek yogurt, blended until smooth

  • ¼ cup milk (any kind)

  • 1 tbsp all-purpose flour or cornstarch (for gluten-free)

  • ½ tsp dried thyme

  • Salt and pepper, to taste

  • Optional toppings: fresh parsley, black pepper, hot sauce, grated Parmesan

Instructions

Step 1: Sauté Aromatics

Heat oil or butter in a large skillet over medium heat.

Add diced onion and cook 4–5 minutes until soft.

Add minced garlic and cook 1 minute until fragrant.

Step 2: Cook Vegetables

Add frozen mixed vegetables directly to the skillet.

Stir and cook 3–4 minutes until bright and slightly tender.

Step 3: Make the Creamy Base

In a small bowl, whisk together milk and flour/cornstarch until smooth.

Pour into the skillet along with chicken broth. Stir to combine.

Step 4: Simmer to Thicken

Bring to a gentle simmer for 3–5 minutes until sauce thickens.

Adjust consistency with extra broth or milk if needed.

Step 5: Add Chicken & Creamy Protein

Stir in blended cottage cheese or Greek yogurt.

Add shredded chicken, thyme, and season with salt and pepper.

Heat through gently, stirring to coat everything in creamy sauce.

Step 6: Serve & Enjoy

Spoon into bowls and garnish with parsley, black pepper, or a dash of hot sauce.

Optional: serve over mashed potatoes, rice, or noodles for extra comfort.

Notes

  • Use fresh vegetables? Sauté longer (8–10 mins) until tender, adding broth as needed.

  • Sauce too thick? Add a splash of broth or milk. Too thin? Stir in a small slurry of cornstarch and water.

  • Make-ahead: store in airtight container in fridge for 3–4 days; reheat gently on stovetop with a splash of milk or broth.

Find it online: https://thecomfortspoon.com/chicken-pot-pie-filling-bowls-all-the-comfort-none-of-the-crust/