Homemade Chicken Pot Pie Recipe (No Veggies)
Description
For a classic comfort food dish that's sure to warm your soul, try this homemade Chicken Pot Pie Recipe. It's a delicious no-vegetable dish that's packed with flavor and hearty ingredients like chicken, carrots, celery, onion, and potatoes. The creamy sauce and flaky crust will have your family coming back for seconds. Plus, this dish is so easy to make, it's the perfect weeknight meal for busy families!
Prep Time
This Chicken Pot Pie Recipe takes about 30 minutes to prep and another 30 minutes to cook. That's only an hour of your time for a delicious, homemade meal!
Cook Time
This recipe takes about 30 minutes to cook. The chicken will be cooked through and the potatoes and carrots will be tender.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 pound chicken breasts, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup frozen peas
- 2 sheets frozen puff pastry, thawed
Instructions
1. Preheat your oven to 400 degrees F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and chicken and cook until the chicken is cooked through, about 10 minutes.
3. Add the garlic powder, onion powder, smoked paprika, and thyme and cook for another minute.
4. Add the flour and stir to combine. Cook for 1 minute.
5. Slowly add the chicken broth, stirring constantly. Bring to a simmer and cook for 5 minutes.
6. Add the heavy cream, butter, salt, and pepper and stir to combine. Simmer for 5 more minutes.
7. Add the frozen peas and stir to combine.
8. Transfer the mixture to a 9-inch pie plate.
9. Unfold one sheet of puff pastry and lay it over the top of the pie plate. Trim any excess pastry.
10. Unfold the second sheet of puff pastry and lay it over the top of the pie plate. Trim any excess pastry.
11. Use a sharp knife to make several slits in the top of the pastry to let steam escape.
12. Bake for 30 minutes, or until the top is golden brown.
13. Let cool for 10 minutes before serving.
Equipment
- Large skillet
- 9-inch pie plate
- Sharp knife
Notes
This recipe is a great way to use up leftover chicken or turkey. You can also substitute the chicken with cooked diced ham or cooked shrimp.
Nutrition: Per Serving
- Calories: 483
- Fat: 22.6g
- Carbohydrates: 43.8g
- Protein: 24.8g
Recipe Tips
This recipe is a great way to use up leftover chicken or turkey. You can also substitute the chicken with cooked diced ham or cooked shrimp. If you don't have puff pastry on hand, you can use store-bought pie crust or make your own. You can also add other vegetables to the filling, such as diced carrots, celery, or potatoes. For a vegan version, use vegan butter, non-dairy milk, and vegan puff pastry.
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