How to Make Crustless Chicken Pot Pie With Cracker Crumble
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Staten Island mom-of-three Megan was overwhelmed in the kitchen and desperately needed help! So we sent our talented Culinary Producer Grant Melton—who’s always there when Rach needs a helping hand—to Megan’s home to help her whip up a quick and easy weeknight dinner. Grant’s crustless chicken pot pie begins with poached chicken and ends with a topping of crisp, cheesy cracker crumbs—it’s so easy that you won’t even need your own Grant to make it!
- 4 chicken breasts
- Salt and pepper
- 4 tablespoons butter
- 1 onion, chopped (about 1 1/2 cups)
- 3 carrots, thinly sliced
- 4 ribs celery, chopped (about 1 cup)
- 4 tablespoons flour
- 2 cups chicken stock
- 2 cups milk
- 1 cup frozen peas
- 1 cup frozen green beans
- 2 tablespoons butter
- 2 cloves garlic, finely chopped or grated
- 2 teaspoons fresh thyme, chopped
- 1 sleeve butter crackers, crushed (about 2 cups)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup sharp cheddar cheese, shredded
Bring a large pot of salted water to a boil. Add the chicken breasts and reduce heat to the lowest setting. Cook 30 minutes, then remove the chicken and let cool. Shred or chop the chicken into bite-sized pieces.
Preheat oven to 400˚F.
For the pie filling, in a large skillet, melt the butter over medium-high heat. Add onion, carrots, and celery, and cook, stirring occasionally, until onions are translucent and carrots and celery have softened. Season with 1 ½ teaspoons salt and ½ teaspoon pepper. Sprinkle in the flour and stir for a minute or two. Add the chicken stock and milk and bring the mixture to a boil. Once it begins to thicken, about 5 minutes, stir in the peas, green beans and shredded chicken breast. Transfer to an 8-inch square baking dish.
For the crumble, in a small skillet, melt the butter over medium heat. Add garlic and thyme and cook until fragrant, 1 to 2 minutes. Remove from heat and stir in the crackers, salt and pepper. Let cool slightly and then add the cheese and toss.
Sprinkle the crumble on top of the pie filling. Bake until bubbly and brown, about 40 minutes.