What To Know
- In a large skillet, sauté the onion, celery, and carrots (if using) in a little butter until softened.
- Roll out the dough on a lightly floured surface to a 12-inch circle.
- Bake the pot pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Are you craving the warmth and comfort of a classic chicken pot pie but without the vegetables? This step-by-step guide will help you create a delicious and satisfying chicken pot pie that’s vegetable-free.
Ingredients for the Filling:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrots (optional, for a hint of sweetness)
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Ingredients for the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup ice water
Instructions:
1. Make the Filling:
- In a large skillet, sauté the onion, celery, and carrots (if using) in a little butter until softened.
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth and milk until smooth.
- Bring to a boil, then reduce heat and simmer until thickened, about 5 minutes.
- Stir in the cooked chicken, salt, pepper, and parsley.
2. Make the Crust:
- In a large bowl, whisk together the flour and salt.
- Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
- Gradually add the ice water, 1 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.
3. 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 filling into the pie crust.
- Roll out the remaining dough to an 11-inch circle.
- Cut out shapes or make slits in the dough for steam to escape.
- Place the top crust over the filling and crimp the edges to seal.
4. Bake:
- Bake the pot pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pot pie cool for 15 minutes before serving.
Tips:
- For a richer flavor, use homemade chicken broth instead of store-bought.
- If you don’t have a pie plate, you can use a 9×13 inch baking dish.
- To make the crust even flakier, freeze the dough for at least 2 hours before rolling it out.
- If you don’t have time to make your own crust, you can use a pre-made pie crust.
Conclusion:
Indulge in the warm, creamy, and savory flavors of this vegetable-free chicken pot pie. Whether you’re looking for a comforting family dinner or a cozy meal for one, this recipe will satisfy your cravings. Enjoy the rich filling and flaky crust that make this pot pie a true comfort food classic.
FAQ:
Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken. Thaw it completely before shredding it.
Q: What can I substitute for milk?
A: You can use heavy cream or evaporated milk instead of milk.
Q: How can I make the filling thicker?
A: Mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the filling while it’s simmering.
Q: Can I add other vegetables to the filling?
A: No, this recipe is specifically for making chicken pot pie without vegetables.
Q: How can I make the crust more flavorful?
A: Add 1/2 teaspoon of dried herbs, such as thyme or rosemary, to the flour mixture.
