Chicken Pot Pie Without Vegetables Recipe
Description
A chicken pot pie without vegetables is a savory, comforting dish that is perfect for any time of year. This version of the classic dish is made without any vegetables, making it an easy, quick meal that is sure to please the whole family. The creamy, flavorful sauce envelops the tender chicken and golden-brown, flaky crust to create a delicious, comforting meal. And with this simple recipe, you can have a hot, homemade dish on the table in no time.
Prep Time
This chicken pot pie without vegetables requires minimal preparation and can be put together in no time. Start by prepping the chicken, which should be cut into small cubes. If you’re in a rush, you can also use pre-cooked chicken. Then, mix the dry ingredients for the pie base, which includes flour, baking powder, salt, and butter. Lastly, make the creamy sauce to bind the pie together, which is made from a combination of chicken broth, cream, and spices.
Cook Time
Once all the ingredients are prepped, the chicken pot pie without vegetables can come together quickly. Start by spreading the dry ingredients in a pre-greased pie dish and pressing them down to form the crust. Then, layer the pre-cooked chicken cubes on top of the crust. Finally, pour the creamy sauce over the chicken and spread it evenly. The entire dish should then be baked in the oven at 375°F for about 45 minutes.
Ingredients
- 1 pound chicken, cubed
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup chicken broth
- 1/2 cup cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
Instructions
1. Preheat the oven to 375°F and lightly grease a 9-inch pie dish.
2. In a medium bowl, mix together the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Spread the mixture in the greased pie dish and press it down to form the crust.
3. Layer the chicken cubes on top of the crust. In a separate bowl, mix together the chicken broth, cream, garlic powder, onion powder, oregano, and pepper. Pour the mixture over the chicken and spread it out evenly.
4. Bake the chicken pot pie in the preheated oven for 45 minutes or until the crust is golden-brown and the sauce is bubbly.
Equipment
- 9-inch pie dish
- Medium bowl
- Whisk
- Knife
- Cutting board
Notes
This recipe can be easily modified to fit any dietary needs or preferences. If you don't like chicken, you can substitute it with any other protein of your choice, such as beef or pork. You can also add in any vegetables that you like, such as carrots, peas, or corn. Feel free to experiment with different herbs and spices to create a unique flavor for your dish.
Nutrition: Per Serving
- Calories: 360
- Total fat: 18g
- Saturated fat: 8g
- Cholesterol: 80mg
- Sodium: 420mg
- Total carbohydrate: 28g
- Dietary fiber: 2g
- Protein: 16g
Recipe Tips
To make sure that your chicken pot pie without vegetables comes out perfect every time, remember to use cold butter and to work it into the dry ingredients quickly. This will create a flaky crust that will not become soggy in the oven. Also, be sure to keep an eye on the pie while it’s baking and to cover it with foil if the crust begins to brown too quickly. And for an added touch of flavor, sprinkle some shredded cheese on top of the pie before baking.
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