High Protein Crustless Chicken Pot Pie (Dinner Meal Prep)
A protein-packed comfort food that delivers all the creamy, cozy goodness of traditional pot pie without the heavy crust and carb overload. Made with tender chicken, vegetables, and an egg-based silky sauce with 30+ grams of protein per serving.
Equipment
- large deep skillet or Dutch oven
- large mixing bowl
- wooden spoon
- ladle
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons ghee or avocado oil
- 1 medium yellow onion, diced small
- 3 medium carrots, cut into half-moon slices
- 2 cups diced celery (about 4-5 stalks)
- 1 cup frozen peas
- 4 cups chicken broth
- 8 large eggs
- 1/4 cup fresh parsley, chopped
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- Sea salt and cracked black pepper to taste
Instructions
- Step 1: Heat ghee or avocado oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and cook undisturbed for 3-4 minutes until golden, then toss and cook 2 more minutes. Transfer to a plate.
- Step 2: In the same pot, add diced onion, carrots, and celery. Sauté for 5-6 minutes until vegetables soften and onion turns translucent.
- Step 3: Pour in chicken broth and scrape the bottom of the pot to lift browned bits. Add cooked chicken back with thyme and garlic powder. Bring to a gentle simmer and cook for 8-10 minutes until vegetables are tender.
- Step 4: Whisk 8 eggs in a bowl with salt and pepper. Temper eggs by slowly adding 1 cup hot broth while whisking constantly. Repeat two more times with 1 cup broth each. Pour tempered egg mixture back into pot while stirring gently for about 2 minutes until sauce thickens.
- Step 5: Stir in frozen peas and fresh parsley. Taste and adjust seasoning. Transfer to baking dish or cool before portioning into containers.
Notes
Meal prep friendly and stores beautifully for five days in refrigerator. Tastes even better on day two or three. Can substitute vegetables like green beans or mushrooms for variety. For extra protein, fold in 1/2 cup plain Greek yogurt at the end for an additional 10-15 grams of protein per serving. Reheat gently in microwave or oven. Do not rush the egg tempering step to avoid scrambling.