Indulge in a classic dish: chicken pot pie recipe reimagined (without peas)
What To Know
- Whether you’re a pea-averse individual or simply seeking a delightful twist on a classic, this recipe will tantalize your taste buds and warm your soul.
- Add the cold butter cubes and use a pastry cutter or your fingers to work them into the flour until the mixture resembles coarse crumbs.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Indulge in the ultimate comfort food experience with our exquisite chicken pot pie recipe, meticulously crafted without peas. This culinary masterpiece combines tender chicken, savory vegetables, and a velvety gravy encased in a flaky, golden crust. Whether you’re a pea-averse individual or simply seeking a delightful twist on a classic, this recipe will tantalize your taste buds and warm your soul.
Ingredients:
For the Crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cut into small cubes
- 1/2 cup ice water
For the Filling:
- 4 boneless, skinless chicken breasts, cooked and shredded
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Preparing the Crust:
1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes and use a pastry cutter or your fingers to work them into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together. Do not overwork the dough.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Making the Filling:
1. In a large skillet, heat a drizzle of olive oil over medium heat.
2. Add the carrots, celery, and onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
5. Gradually whisk in the chicken broth and bring to a simmer.
6. Reduce heat and simmer for 15 minutes, or until the sauce has thickened.
7. Stir in the heavy cream, thyme, salt, and pepper.
Assembling the Pot Pie:
1. Preheat the oven to 375°F (190°C).
2. On a lightly floured surface, roll out half of the dough into a 12-inch circle.
3. Transfer the dough to a 9-inch pie plate and trim the edges.
4. Pour the filling into the pie plate.
5. Roll out the remaining dough into an 11-inch circle.
6. Place the dough over the filling and trim the edges.
7. Crimp the edges to seal.
8. Brush the crust with an egg wash (1 egg beaten with 1 tablespoon of water).
9. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
10. Let cool for 10 minutes before serving.
Delightful Variations:
- Veggies Galore: Add your favorite vegetables to the filling, such as green beans, corn, or mushrooms.
- Cheesy Goodness: Sprinkle grated cheddar or Parmesan cheese over the filling before topping with the crust.
- Herbaceous Heaven: Enhance the flavor with additional herbs like rosemary, sage, or oregano.
- Creamy Dreaminess: Substitute half of the chicken broth with milk or cream for a richer filling.
Tips for Success:
- Perfect Crust: Use cold butter and ice water to keep the crust flaky.
- Thick and Rich Filling: Cook the filling until it has thickened to prevent a runny pot pie.
- Golden Crust: Brush the crust with an egg wash before baking for a beautiful, golden color.
- Rest and Serve: Allow the pot pie to rest for 10 minutes before serving to allow the filling to set.
The Ultimate Comfort Food
Our chicken pot pie recipe without peas embodies the essence of comfort and culinary delight. It’s a dish that will warm your body, soothe your soul, and leave you craving for more. Gather your loved ones, set the table, and indulge in this irresistible masterpiece.
Popular Questions
Q: Can I use frozen vegetables in the filling?
A: Yes, you can use frozen vegetables, but be sure to thaw them and drain off any excess liquid before adding them to the filling.
Q: What type of chicken can I use?
A: You can use any type of cooked chicken, such as rotisserie chicken, boiled chicken, or grilled chicken.
Q: Can I make the pot pie ahead of time?
A: Yes, you can assemble the pot pie and refrigerate it for up to 24 hours before baking. When ready to bake, let it sit at room temperature for 30 minutes before putting it in the oven.
Q: How can I make a gluten-free pot pie?
A: Use gluten-free flour for the crust and substitute chicken broth with gluten-free vegetable broth.
Q: What can I serve with chicken pot pie?
A: Serve chicken pot pie with a side salad, roasted vegetables, or mashed potatoes.
