Healthy twist on a comfort food: guilt-free chicken pot pie recipe, no top crust, packed with flavor!
What To Know
- Add the cold butter pieces and use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
- Pair it with a side of crusty bread or a fresh green salad for a complete meal.
- Store leftover pot pie in an airtight container in the refrigerator for up to 3 days.
Indulge in the classic comfort food of chicken pot pie, but with a delightful twist – no top crust! This mouthwatering recipe brings together tender chicken, crisp vegetables, and a velvety sauce, all nestled in a golden-brown crust. Prepare to tantalize your taste buds with every bite!
Ingredients for Your Crustless Pot Pie Delight
For the Filling:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 can (14.5 ounces) chicken broth
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- Salt and pepper to taste
For the Crust:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup ice water
Step-by-Step Instructions: Crafting Your Crustless Chicken Pot Pie
1. Prepare the Chicken and Vegetables: Shred the cooked chicken breasts and set aside. Chop the carrots, celery, and onion.
2. Cook the Vegetables: In a large skillet over medium heat, sauté the vegetables until softened, about 5 minutes.
3. Make the Sauce: In a separate bowl, whisk together the chicken broth, flour, milk, heavy cream, thyme, and sage.
4. Combine the Filling: Add the shredded chicken and cooked vegetables to the sauce mixture. Season with salt and pepper to taste.
5. Make the Crust: In a large bowl, combine the flour and salt. Add the cold butter pieces and use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
6. Add the Water: Gradually add the ice water, one tablespoon at a time, until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
7. Assemble the Pot Pie: Preheat oven to 375°F (190°C). Roll out the dough on a lightly floured surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate and trim the edges. Pour the chicken pot pie filling into the prepared crust.
8. Bake: Bake for 30-35 minutes, or until the filling is bubbly and the crust is golden brown.
Enhancing Your Chicken Pot Pie Experience
- Add Your Favorite Herbs: Customize the flavor of your pot pie by incorporating additional herbs like rosemary, oregano, or basil.
- Incorporate Cheese: For a cheesy twist, sprinkle shredded cheddar or Parmesan cheese over the filling before baking.
- Experiment with Vegetables: Feel free to swap out or add additional vegetables to your pot pie, such as peas, corn, or green beans.
The Finishing Touch: Serving Your Crustless Chicken Pot Pie
Allow the pot pie to cool for a few minutes before slicing and serving. Pair it with a side of crusty bread or a fresh green salad for a complete meal.
Final Thoughts: A Culinary Treat for All Occasions
This chicken pot pie recipe no top crust is a culinary masterpiece that will warm your heart and satisfy your taste buds. Whether you’re having a cozy dinner at home or hosting a special gathering, this dish is sure to impress. Enjoy every bite of this comforting and flavorful creation!
Questions You May Have
Q: Can I use frozen vegetables in this recipe?
A: Yes, you can use frozen vegetables. Simply thaw them before adding them to the skillet.
Q: Can I make this pot pie ahead of time?
A: Yes, you can prepare the filling and crust ahead of time. Assemble the pot pie and bake it when ready to serve.
Q: How do I store leftovers?
A: Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
