Chicken Pot Pie Recipe Without Cream
Description
Chicken pot pie is a classic comfort food dish that everyone loves. We all know the traditional recipe that has a creamy sauce, but if you are looking for a lighter version that doesn’t have any cream, then this recipe is for you. This chicken pot pie recipe without cream is just as delicious as the classic version, but it cuts out some of the unnecessary fat and calories. This recipe is perfect for a weeknight dinner or a family gathering. The savory filling is made with chunks of cooked chicken, carrots, celery, and peas, all simmered in a flavorful chicken broth. The topping is a golden, flaky pastry that is sure to please. Serve this dish with a green salad or a side of roasted vegetables for a complete meal.
Prep Time:
15 minutes
Cook Time:
50 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 stalks celery, diced
- 3 carrots, diced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1/2 cup frozen peas
- 2 cups cooked chicken, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 sheet frozen puff pastry, thawed
Instructions:
1. Preheat the oven to 375 degrees F. Grease a 9-inch pie plate with cooking spray.
2. Heat the olive oil in a large skillet over medium heat. Add the onion, celery, and carrots and cook until softened, about 5 minutes. Add the oregano, thyme, and garlic and cook for another minute.
3. Add the flour to the skillet and cook for 1 minute, stirring constantly. Slowly add the chicken broth, stirring constantly until the mixture thickens. Add the peas, chicken, salt, and pepper and stir to combine. Simmer for 5 minutes.
4. Pour the chicken mixture into the prepared pie plate. Unfold the puff pastry and place it over the top of the pie. Trim the edges and crimp to seal. Cut several slits in the top of the pastry to allow steam to escape.
5. Bake for 30-35 minutes, until the pastry is golden brown and the filling is bubbly. Let cool for 15 minutes before serving.
Equipment:
- Skillet
- 9-inch Pie Plate
- Measuring Cups and Spoons
- Wooden Spoon
Notes:
You can also use pre-cooked chicken or rotisserie chicken in this recipe. Just make sure to remove the skin and bones before dicing.
You can use store-bought puff pastry in place of the homemade version.
Nutrition: Per Serving
- Calories: 350
- Fat: 18g
- Carbohydrates: 22g
- Protein: 21g
- Sodium: 690mg
- Fiber: 2g
Recipe Tips:
This chicken pot pie recipe is a great way to use up leftover cooked chicken. Just make sure to dice it into small pieces before adding it to the skillet.
If you don’t have fresh vegetables on hand, you can use frozen vegetables instead. Just make sure to thaw them before adding them to the skillet.
The pastry topping can be a bit tricky to work with. If it starts to get too soft, just pop it back in the refrigerator for a few minutes to firm it up before working with it.
For a crispier crust, brush it with a beaten egg before baking.
This dish can be served as is or with a dollop of sour cream or Greek yogurt on top.
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