Experience Comfort Food Redefined: Try Our Creamy Chicken Pot Pie Recipe Without Cream, A Culinary Delight!

Craving a warm and comforting chicken pot pie without the guilt? Look no further! This chicken pot pie recipe no cream offers a delectable and creamy filling, all without the use of heavy cream. Indulge in this classic dish without compromising on flavor or texture.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup water
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 bay leaf
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup frozen peas
• 1 cup frozen carrots
• 1 cup frozen corn
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste
• 1 sheet puff pastry, thawed

Instructions:

1. Prepare the Filling:

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the onion and cook until softened, about 5 minutes.
• Stir in the garlic and cook for 1 minute more.
• Pour in the chicken broth, water, thyme, sage, and bay leaf. Bring to a boil, then reduce heat and simmer for 10 minutes.

2. Add the Chicken and Vegetables:

• Add the cooked chicken, peas, carrots, and corn to the pot. Simmer for 5 minutes, or until the vegetables are heated through.

3. Thicken the Filling:

• In a small bowl, whisk together the cornstarch and cold water until smooth.
• Slowly pour the cornstarch mixture into the pot, stirring constantly.
• Bring the mixture to a boil, then reduce heat and simmer for 2 minutes, or until the filling has thickened.

4. Season to Taste:

• Stir in the parsley, salt, and pepper to taste.

5. Prepare the Crust:

• Preheat the oven to 400°F (200°C).
• Unfold the puff pastry sheet on a lightly floured surface.
• Roll out the pastry to a 12-inch (30 cm) circle.

6. Assemble the Pot Pie:

• Pour the filling into a 9-inch (23 cm) pie plate.
• Place the puff pastry circle over the filling, tucking the edges under.
• Brush the top of the pastry with milk or egg wash.

7. Bake the Pot Pie:

• Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

8. Serve and Enjoy:

• Allow the pot pie to cool for 10 minutes before serving.
• Cut into wedges and enjoy!

Tips for a Perfect Chicken Pot Pie:

• For a richer flavor, use a combination of chicken broth and white wine in the filling.
• Add a tablespoon of butter or olive oil to the filling for extra richness.
• If you don’t have puff pastry, you can use a pre-made pie crust or even mashed potatoes for the topping.
• To make the pot pie ahead of time, prepare the filling and crust as directed. Assemble the pot pie and refrigerate for up to 24 hours. Bake the pot pie according to the recipe instructions when ready to serve.

Variations:

• For a vegetarian version, replace the chicken with roasted vegetables such as zucchini, bell peppers, and mushrooms.
• Add a cup of cooked rice or quinoa to the filling for a heartier pot pie.
• Stir in a cup of shredded cheese, such as cheddar or mozzarella, to the filling for a cheesy twist.
• Top the pot pie with a layer of mashed potatoes before baking for a comforting and classic dish.

Serving Suggestions:

• Serve the chicken pot pie with a side of fresh salad or roasted vegetables.
• Accompany the pot pie with a dollop of sour cream or yogurt for a creamy touch.
• Pair the pot pie with a glass of white wine or a warm cup of tea for a complete meal.

Creative Conclusion:

Indulge in the comforting warmth of this chicken pot pie recipe no cream, a dish that satisfies your cravings without compromising on taste or health. Experiment with different variations and serving suggestions to create a pot pie that’s uniquely yours. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you feeling cozy and content.

What You Need to Learn

1. Can I use a different type of milk instead of whole milk?

• Yes, you can use any type of milk you prefer, such as skim milk, almond milk, or oat milk.

2. Can I make this recipe in a slow cooker?

• Yes, you can. Combine all the ingredients in your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

3. Can I freeze this pot pie?

• Yes, you can. Assemble the pot pie as directed and freeze it unbaked for up to 2 months. When ready to serve, thaw the pot pie overnight in the refrigerator and bake according to the recipe instructions.