Warm your soul with our comforting chicken pot pie recipe (veggies not included)
What To Know
- If you want to add a touch of sweetness to the pie, add 1/2 cup of chopped carrots to the sautéed onion and celery.
- It’s a perfect comfort food for a cold winter night or a special occasion.
- Yes, you can use a homemade pie crust, a store-bought pie crust, or even a crescent roll dough.
Are you a fan of classic comfort food but not a fan of vegetables? If so, this chicken pot pie recipe no veggies is the perfect solution for you. This creamy and savory dish is packed with tender chicken, a rich and flavorful gravy, and a flaky, golden-brown crust. The best part? It’s completely veggie-free, so you can enjoy all the deliciousness without any unwanted crunch.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots (optional, for a touch of sweetness)
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1 pie crust, homemade or store-bought
Instructions:
1. Preheat oven: Preheat your oven to 375°F (190°C).
2. Sauté onion and celery: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and celery and sauté until softened, about 5 minutes.
3. Add flour: Sprinkle the flour over the onion and celery and cook for 1 minute, stirring constantly.
4. Gradually whisk in broth and milk: Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
5. Season and add chicken: Stir in the salt, pepper, and parsley. Add the cooked chicken and stir to combine.
6. Pour into pie crust: Pour the chicken mixture into the pie crust.
7. Top with crust: Roll out the remaining pie crust and cut into strips. Weave the strips over the top of the pie or create a decorative pattern.
8. Bake: Bake the chicken pot pie for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Tips:
- For a richer flavor, use homemade chicken broth.
- If you don’t have time to cook the chicken yourself, you can use rotisserie chicken from the store.
- If you want to add a touch of sweetness to the pie, add 1/2 cup of chopped carrots to the sautéed onion and celery.
- To make the pie ahead of time, assemble the pie and refrigerate it for up to 24 hours before baking. When ready to bake, add 10-15 minutes to the baking time.
Variations:
- Add herbs and spices: For a more flavorful pie, add your favorite herbs and spices, such as thyme, rosemary, or sage.
- Use different vegetables: If you’re not a fan of celery or carrots, you can use other non-veggie vegetables, such as peas, corn, or potatoes.
- Make it gluten-free: Use a gluten-free pie crust and flour to make this recipe gluten-free.
Serving Suggestions:
- Serve the chicken pot pie hot with a side of mashed potatoes, rice, or a green salad.
- Top the pie with a dollop of sour cream or gravy for extra richness.
- Enjoy the leftovers for lunch or dinner the next day.
Final Thoughts: A Culinary Masterpiece
This chicken pot pie recipe no veggies is a true culinary masterpiece that will satisfy even the most discerning palate. It’s a perfect comfort food for a cold winter night or a special occasion. So gather your ingredients, preheat your oven, and get ready to create a dish that will delight your taste buds and warm your soul.
Frequently Asked Questions:
Q: Can I use frozen chicken in this recipe?
A: Yes, you can use frozen chicken. Just be sure to thaw it completely before cooking.
Q: Can I use a different type of pie crust?
A: Yes, you can use a homemade pie crust, a store-bought pie crust, or even a crescent roll dough.
Q: How can I make the pie crust more flaky?
A: To make the pie crust more flaky, use cold butter and flour and work the dough as little as possible.
