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Crustless Chicken Pie with Mushrooms and Goat Cheese
This Crustless Chicken Pie with mushrooms, goat cheese, and veggies is creamy, golden, and easy to bake for a hearty dinner.
Crustless Chicken Pie is one of those recipes that feels comforting but doesn’t slow you down. It skips the crust, so it’s easier to throw together and a little lighter, but still delivers that creamy, cheesy, baked flavor you want from a pie.
Why You’ll Love Crustless Chicken Pie
- No crust to fuss with, just easy prep.
- Creamy goat cheese and yogurt keep it tangy and rich.
- Packed with chicken and veggies for a full meal.
- Perfect for weeknight dinners or make-ahead lunches.
- Comfort food without being heavy.
This crustless chicken pie is baked golden with goat cheese, yogurt, and mushrooms for a comforting, veggie-packed dinner. Easy to prep and perfect for weeknights.
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Easy Crustless Chicken Pie with Goat Cheese and Veggies
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy
Description
This pie doesn’t bother with a crust, which makes it faster, lighter, and honestly, less of a fuss. It’s a mix of chicken, veggies, mushrooms, and a creamy egg and cheese topping that bakes golden and bubbly. Nothing fancy, just hearty and tasty.
Ingredients
- Ingredients
- 1 lb (500 g) chicken breasts (or a whole chicken if you’re into dark meat)
- Juice + rinds of 1 lime and 1 lemon
- Salt and pepper (I usually skip the salt and let people add Himalayan pink salt at the table)
- A few shakes of Worcestershire sauce (to your taste)
- A splash of balsamic vinegar (to your taste)
- 1/2 lb (250 g) sliced brown mushrooms
- 1/2 lb (250 g) chopped sweet onions
- 4 cloves garlic, chopped (or more if you love garlic)
- 2 heaped tsp chopped parsley
- 1 lb (500 g) mixed veggies (beans, carrots, and a small parsnip)
- 5 tbsp sunflower oil
- Sauce mix
- 4 eggs, beaten
- 1 medium tub plain live yogurt (drain off any liquid first)
- 1 roll of soft goat cheese
- Grated sharp cheddar
- Grated Parmigiano Reggiano
- Sweet Spanish paprika, to finish
Instructions
See Optional Notes below.
- Put the chicken with the citrus juice and rinds into a slow cooker.
- Add a splash of Worcestershire and balsamic.
- Cook until tender, then chop into bite-sized pieces.
- In a skillet, heat the oil.
- Cook onions and garlic until they soften and turn translucent.
- Add mushrooms and let them soak up the flavor.
- Toss in the beans, carrots, parsnip, and parsley.
- Cook until just tender but still a bit crisp.
- Mix the chicken, veggies, and egg-yogurt-goat cheese mixture together.
- Pour into a pie dish.
- Sprinkle with cheddar, Parmigiano Reggiano, and a little paprika.
- Bake at 375°F (180°C) for 35–40 minutes, until golden brown and set.
- Serve warm with a crisp green salad.
Optional, so you decide
- Brown chicken lightly before slow cooking. A quick sear before slow cooking adds flavor.
- Add ½ tsp thyme or rosemary to the veggies for deeper flavor.
- Mix 2 tbsp cream into the egg mixture for richness.
- Use olive oil instead of sunflower oil if you prefer.
Notes
Prepared, tried, and tested by Carolyn
Crustless chicken pie baked golden brown. Creamy, hearty, and easy. Share with someone who loves chicken dinners.
Crustless Chicken Pie with Mushrooms and Goat Cheese is a hearty, golden-baked dish that’s creamy, tangy, and packed with vegetables. It skips the pastry, making it easier and lighter, while still delivering full comfort food flavor. Perfect for weeknight dinners or cozy weekends, it’s a dish that satisfies without the fuss.
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