Veggie-free Delight: Treat Yourself To This Unforgettable Chicken Pot Pie Recipe Without Vegetables

Chicken pot pie is a classic comfort food that is perfect for a cold winter day. The creamy sauce, tender chicken, and flaky crust are all packed with flavor. While traditional recipes often include vegetables, this recipe is for a chicken pot pie with no veggies. This makes it a great option for people who are picky eaters or who simply don’t like vegetables.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 1/4 cup ice water
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/2 cup frozen peas (optional)
• 1 cup frozen carrots (optional)
• 1 egg, beaten
• 1 tablespoon milk

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, whisk together the flour and salt. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. Add the ice water one tablespoon at a time, mixing until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to a 9-inch pie plate and trim the edges.
5. In a large bowl, combine the chicken, chicken broth, heavy cream, thyme, and pepper. Stir in the peas and carrots, if desired.
6. Pour the chicken mixture into the pie crust.
7. Roll out the remaining dough to a 10-inch circle. Place the dough over the filling and trim the edges. Crimp the edges to seal.
8. Brush the top crust with the egg wash.
9. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
10. Let cool for 10 minutes before serving.

Tips

• For a crispier crust, brush the top of the pie with melted butter before baking.
• If you don’t have time to make your own pie crust, you can use a store-bought pie crust.
• You can also use leftover chicken in this recipe.
• If you don’t like peas or carrots, you can omit them from the recipe.
• You can also add other vegetables to the recipe, such as corn, celery, or potatoes.

Variations

• For a cheesy chicken pot pie, add 1 cup of shredded cheddar cheese to the filling.
• For a creamy chicken pot pie, add 1/2 cup of sour cream to the filling.
• For a spicy chicken pot pie, add 1 teaspoon of chili powder to the filling.
• For a herby chicken pot pie, add 1 tablespoon of chopped fresh parsley or thyme to the filling.

Serving Suggestions

Chicken pot pie can be served with a variety of sides, such as mashed potatoes, green beans, or a salad. It can also be served with a dollop of sour cream or gravy.

Storage

Chicken pot pie can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To reheat, thaw the pie in the refrigerator overnight or at room temperature for several hours. Then, bake the pie in a preheated oven at 350 degrees F (175 degrees C) until heated through.

A Perfect Comfort Food

Chicken pot pie is a perfect comfort food that is easy to make and can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it can be customized to suit your own taste. So next time you’re looking for a warm and comforting meal, give this chicken pot pie recipe a try.

What People Want to Know

Q: Can I use rotisserie chicken in this recipe?

A: Yes, you can use rotisserie chicken in this recipe. Simply shred the chicken and add it to the filling.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time. Assemble the pie and bake it according to the instructions. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you’re ready to serve, reheat the pie in a preheated oven at 350 degrees F (175 degrees C) until heated through.

Q: Can I freeze this recipe?

A: Yes, you can freeze this recipe. Assemble the pie and bake it according to the instructions. Then, let it cool completely and wrap it tightly in plastic wrap. Store the pie in the freezer for up to 2 months. When you’re ready to serve, thaw the pie in the refrigerator overnight or at room temperature for several hours. Then, reheat the pie in a preheated oven at 350 degrees F (175 degrees C) until heated through.