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Recipe

Taste Of Grandma’s Kitchen: Chicken Pot Pie Recipe Without The Crust, Bringing Back Childhood Memories

Victoria's love for cooking began at an early age, nurtured by the joyful memories of family gatherings and the enchanting aromas wafting from the kitchen. Her culinary journey has been a continuous exploration of flavors, techniques, and the art of transforming simple ingredients into extraordinary meals.

What To Know

  • Our chicken pot pie recipe no top crust offers a delightful combination of savory chicken, tender vegetables, and a creamy sauce, all nestled in a golden-brown crust.
  • Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
  • Whether you’re a fan of traditional chicken pot pie or looking for a new and exciting variation, this recipe is sure to please.

Indulge in the classic flavors of chicken pot pie without the hassle of a top crust with this easy and delicious recipe. Our chicken pot pie recipe no top crust offers a delightful combination of savory chicken, tender vegetables, and a creamy sauce, all nestled in a golden-brown crust. Perfect for a cozy dinner or a comforting family meal, this recipe is sure to become a favorite.

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 cup chopped onion
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup chopped fresh parsley
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter, melted
  • 2 cups chicken broth
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/2 cup grated Parmesan cheese
  • 1 cup refrigerated pie crust, rolled out

Instructions:

1. Sauté the Veggies:

  • Heat the olive oil in a large saucepan over medium heat.
  • Add the onion, carrots, and celery and cook until softened, about 5 minutes.

2. Add the Chicken and Frozen Veggies:

  • Stir in the shredded chicken, peas, corn, and parsley.
  • Cook until heated through, about 2 minutes.

3. Make the Creamy Sauce:

  • In a small bowl, whisk together the flour and melted butter until smooth.
  • Gradually whisk in the chicken broth and milk until well combined.
  • Bring the mixture to a simmer over medium heat, stirring constantly.
  • Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened.

4. Season the Sauce:

  • Stir in the salt, pepper, garlic powder, thyme, and rosemary.

5. Assemble the Pot Pie:

  • Preheat oven to 375°F (190°C).
  • Pour the chicken and vegetable mixture into a 9-inch pie plate.
  • Top with the grated Parmesan cheese.
  • Place the rolled-out pie crust over the filling and trim the edges.
  • Crimp the edges to seal the crust.

6. 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.

7. Serve and Enjoy:

  • Let the pot pie cool for a few minutes before slicing and serving.
  • Enjoy the comforting flavors of chicken pot pie without the top crust!

Tips for a Perfect Chicken Pot Pie:

  • Use a variety of vegetables for a more colorful and flavorful pot pie.
  • Add a bay leaf to the chicken broth for extra flavor.
  • If you don’t have a pie crust, you can use puff pastry or even crescent roll dough.
  • For a crispy crust, brush the top with an egg wash before baking.
  • Serve the pot pie with a side salad or mashed potatoes for a complete meal.

Variations on the Classic Chicken Pot Pie:

  • Chicken and Broccoli Pot Pie: Add chopped broccoli florets to the filling for a veggie-packed twist.
  • Chicken and Sausage Pot Pie: Brown some Italian sausage and add it to the filling for a savory and hearty meal.
  • Chicken and Mushroom Pot Pie: Sauté some sliced mushrooms and add them to the filling for a rich and earthy flavor.
  • Chicken and Cornbread Pot Pie: Top the pot pie with a layer of cornbread batter before baking for a unique and flavorful crust.

“Crustless” Chicken Pot Pie: The Perfect Comfort Food

Our chicken pot pie recipe no top crust is a delightful take on the classic comfort food. With its flaky bottom crust and creamy, flavorful filling, this recipe is sure to satisfy your cravings. Plus, it’s easy to make and can be customized to your liking. Whether you’re a fan of traditional chicken pot pie or looking for a new and exciting variation, this recipe is sure to please.

Questions We Hear a Lot

Q: Can I use leftover chicken for this recipe?

A: Yes, you can use leftover chicken or even rotisserie chicken for this recipe. Just be sure to shred it before adding it to the filling.

Q: What if I don’t have a pie plate?

A: You can use a 9-inch baking dish instead. Just be sure to adjust the baking time accordingly.

Q: Can I freeze the chicken pot pie?

A: Yes, you can freeze the chicken pot pie before or after baking. If freezing before baking, wrap it tightly in plastic wrap and then foil. To freeze after baking, let it cool completely and then wrap it tightly in plastic wrap and foil. When ready to serve, thaw the pot pie overnight in the refrigerator and then reheat it in the oven at 350°F (175°C) until heated through.

Victoria

Victoria's love for cooking began at an early age, nurtured by the joyful memories of family gatherings and the enchanting aromas wafting from the kitchen. Her culinary journey has been a continuous exploration of flavors, techniques, and the art of transforming simple ingredients into extraordinary meals.

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