How to Make Crustless Chicken Pot Pie With Cracker Crumble
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Black-ish Star Anthony Anderson Teases Final Season Surprises: "…
Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…
How to Make Bacon, Egg and Cheese Toast Cups
Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …
How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray
Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…
How to Make Chile Verde Tacos de Picadillo | Rachael Ray
Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…
José Andrés Makes a Fridge-Hunting Tuna Salad
Bob Harper Needed a Letter of Recommendation for His New NYC Hom…
Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…
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.