How To Make Chicken Pot Pie Even Tastier: Ditch The Veggies!

Chicken pot pie, a classic comfort food, is often associated with a medley of vegetables. However, for those who prefer a vegetable-free version, this guide will provide a step-by-step approach to creating a delectable chicken pot pie without vegetables.

Ingredients:

• 1 whole chicken (3-4 pounds)
• 1 cup all-purpose flour
• 1 cup butter, divided
• 1 onion, chopped
• 3 cups chicken broth
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked chicken, shredded
• 1 cup frozen peas (optional)

Instructions:

1. Prepare the Chicken:

• In a large pot, cover the chicken with water and bring to a boil.
• Reduce heat and simmer for 1 hour, or until the chicken is cooked through.
• Remove the chicken from the pot and let it cool.
• Once cooled, remove the meat from the bones and shred it.

2. Make the Roux:

• In a large saucepan, melt 1/2 cup of butter over medium heat.
• Whisk in the flour and cook for 1 minute.

3. Add the Liquids:

• Gradually whisk in the chicken broth and milk.
• Bring to a simmer and cook until thickened, about 5 minutes.

4. Season the Sauce:

• Stir in salt and black pepper to taste.

5. Combine the Ingredients:

• In a large bowl, combine the shredded chicken, peas (if using), and the sauce.

6. Make the Pie Crust:

• Preheat oven to 375°F (190°C).
• In a bowl, combine 1 cup of flour and 1/2 cup of butter.
• Cut the butter into the flour until it resembles coarse crumbs.
• Add 1/4 cup of cold water and mix until a dough forms.
• Roll out the dough on a lightly floured surface.

7. Assemble the Pie:

• Pour the chicken mixture into a 9-inch pie plate.
• Top with the rolled-out pie crust.
• Trim and crimp the edges.

8. Bake and Serve:

• Bake for 30-35 minutes, or until the crust is golden brown.
• Let cool for 10 minutes before serving.

Tips:

• For a richer flavor, use dark meat chicken.
• Add herbs and spices, such as thyme, rosemary, or sage, to the sauce for extra depth.
• If you don’t have frozen peas, you can substitute with fresh peas or omit them altogether.
• Serve the pot pie with a side of mashed potatoes or a green salad.

Variations:

• Add a layer of cooked rice to the bottom of the pie plate before adding the chicken mixture.
• Top the pot pie with a layer of mashed potatoes instead of a pie crust.
• Use a puff pastry sheet instead of a homemade pie crust for a flaky and buttery topping.

The Perfect Pairing:

Chicken pot pie without vegetables pairs perfectly with a glass of red or white wine. For a rich and full-bodied experience, opt for a Pinot Noir or a Chardonnay. For a lighter and more refreshing pairing, try a Sauvignon Blanc or a Riesling.

What You Need to Learn

1. Can I use a different type of meat?

Yes, you can use turkey, beef, or pork instead of chicken.

2. How do I thicken the sauce if it’s too thin?

Add a cornstarch slurry (equal parts cornstarch and water) to the sauce and cook until thickened.

3. Can I freeze the chicken pot pie?

Yes, you can freeze the pot pie for up to 3 months. Reheat in the oven at 350°F (175°C) until heated through.

4. How do I store the leftovers?

Store the leftovers in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

5. Can I make the pot pie ahead of time?

Yes, you can assemble the pot pie up to 24 hours in advance. Refrigerate until ready to bake.

6. How do I make a gluten-free chicken pot pie?

Use gluten-free flour for both the roux and the pie crust.

7. Can I use a slow cooker to make the pot pie?

Yes, cook the chicken in the slow cooker on low for 6-8 hours. Then, follow the remaining instructions for making the sauce and assembling the pot pie.