Crustless chicken pot pie with mushrooms and carrots

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Crustless chicken pot pie with mushrooms and carrots

Crustless chicken pot pie with mushrooms and carrots

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 410 Calories/Serving

25–40 Minutes

Breaking news: you can have pie for dinner. Our tasty version of classic pot pie skips the time-consuming crust and features a tasty protein- and veggie-packed filling with savory mushroom gravy.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 2 organic carrots
  • 1 organic celery rib
  • 3 ounces organic cremini or other button mushrooms
  • 1 packet vegetable stock concentrate
  • Protein options:
  • 10 ounces ground chicken
  • 8 ounces Daring plant-based chicken pieces
  • ½ teaspoon dried thyme
  • Sunbasket mushroom blend (arrowroot powder - porcini powder - onion powder - granulated garlic)
  • 1 tablespoon red wine vinegar
  • 3 ounces organic mixed greens or other leafy greens

Nutrition per serving

Calories 410, Total Fat 20g (26% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 380mg (17% DV), Total Carb. 28g (10% DV), Fiber 6g (21% DV), Total Sugars 10g (Incl. 1g Added Sugars, 2% DV), Protein 34g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the vegetables

  • Peel and coarsely chop the onion.
  • Scrub or peel the carrots and trim the ends; cut 1 carrot [2 carrots] into ½-inch pieces for the pot pie. Using the large holes of a box grater, coarsely grate the remaining carrot [2 carrots] for the salad.
  • Cut the celery into ½-inch pieces.
  • Cut the mushrooms in half lengthwise; cut any large mushrooms into quarters.
  • In a small bowl or cup, mix the vegetable broth concentrate with 1 cup [2 cups] warm water and stir to combine.


Prep and brown your protein

  • Ground chicken: Cut a small corner from the ground chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Plant-based chicken: Pat the plant-based chicken dry with a paper towel; cut any larger pieces into 1-inch chunks. 

In a medium [large] sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken, season generously with salt and pepper, and cook, stirring to break up the ground meat if using, until lightly browned but not yet cooked through, 3 to 4 minutes. Transfer to a paper-towel-lined plate. Do not clean the pot. 


Cook the vegetables; finish the pot pie

In the same pot used for your protein, if dry, add 1 to 2 tablespoons oil. Warm over medium heat until hot but not smoking. Add the onion, chopped carrot, celery, mushrooms, and thyme, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 4 to 5 minutes. Stir in the mushroom blend and cook until fragrant, about 30 seconds.

Add your protein, vegetable broth, and ¼ cup [½ cup] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the liquid has thickened slightly and your protein is cooked through, 2 to 3 minutes. For a more brothy filling, add more water ¼ cup at a time until the desired consistency is reached. Remove from the heat and season to taste with salt and pepper. When the pot pie is almost done, prepare the salad.


Make the salad

In a medium bowl, stir together the red wine vinegar and 1 to 2 tablespoons oil; season to taste with salt and pepper. Add the mixed greens and grated carrot and toss to coat; season to taste with salt and pepper.


Transfer the pot pie to individual bowls and serve the salad on the side.

Kids Can!
  • Scrub the carrots.
  • Line a plate with paper towels.
  • Measure the water for the pot pie.
  • Stir the vinaigrette.
  • Assemble the salad.