Craving comfort? master the art of chicken pot pie without vegetables: a step-by-step guide

Indulge in the comforting warmth of a classic chicken pot pie, minus the fuss of vegetables, with this easy-to-follow guide. Whether you’re a culinary novice or a seasoned chef, this recipe will empower you to create a delectable dish that’s both satisfying and customizable.

Ingredients for the Crust

• 2 cups all-purpose flour, plus more for rolling
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
• 1/2 cup ice water

Ingredients for the Filling

• 1 whole chicken (3-4 pounds), cooked and shredded
• 1 (10.75 ounce) can cream of chicken soup
• 1 (10.75 ounce) can cream of mushroom soup
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step-by-Step Instructions

Making the Crust

1. In a large bowl, whisk together the flour and salt.
2. Use your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, and mix until the dough just comes together. Do not overmix.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Making the Filling

1. In a large bowl, combine the shredded chicken, cream of chicken soup, cream of mushroom soup, milk, salt, and black pepper.
2. Stir until well combined.

Assembling the Pie

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out half of the dough to 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 crust.
5. Roll out the remaining dough to a 10-inch circle.
6. Place the dough over the filling and trim the edges.
7. Crimp the edges together to seal.
8. Brush the crust with milk and sprinkle with salt.

Baking the Pie

1. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
2. Let the pie cool for 10 minutes before slicing and serving.

Tips for Success

• For a flaky crust, use cold ingredients and work the butter into the flour mixture quickly.
• If the dough is too dry, add a tablespoon of water at a time until it comes together.
• If the dough is too wet, add a tablespoon of flour at a time until it becomes manageable.
• If you don’t have time to make the crust from scratch, use a pre-made pie crust.
• Add a pinch of dried herbs or spices to the filling for extra flavor.
• Serve the pie with a side of mashed potatoes or a green salad.

Variations

• Creamy Chicken Pot Pie: Add 1/2 cup of heavy cream to the filling for a richer flavor.
• Cheesy Chicken Pot Pie: Sprinkle 1 cup of shredded cheddar cheese over the filling before topping with the second crust.
• Spicy Chicken Pot Pie: Add 1/4 teaspoon of cayenne pepper or chili powder to the filling for a kick of heat.

What to Serve with Chicken Pot Pie

• Mashed potatoes
• Green salad
• Bread rolls
• Soup

Wrapping Up: A Culinary Masterpiece

With this comprehensive guide, you now possess the culinary prowess to create a delectable chicken pot pie without vegetables. Whether you’re hosting a cozy dinner party or simply seeking a comforting meal, this recipe will undoubtedly become a household favorite.

Questions You May Have

Q: Can I use a different type of meat in this recipe?
A: Yes, you can substitute the chicken with turkey, beef, or pork.

Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the pie up to 24 hours in advance and bake it before serving.

Q: How do I store leftover chicken pot pie?
A: Leftover chicken pot pie can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.