Chicken Pot Pie Without Vegetables
Indulge in the comforting flavors of a classic Chicken Pot Pie Without Vegetables—perfect for those who prefer a simplified, veggie-free twist on this hearty favorite. This recipe features a rich and creamy filling made with shredded chicken breast, velvety heavy cream, and a touch of savory chicken broth, all wrapped in a flaky, golden pie crust. With just 20 minutes of prep time, it’s an ideal option for busy weeknights or cozy family dinners. The buttery crust and luxurious filling come together to create a dish that’s warm, satisfying, and irresistibly indulgent. Serve it fresh from the oven for an easy, crowd-pleasing meal that skips the veggies without sacrificing flavor. Perfect for fans of classic comfort food, this chicken pot pie is both simple and satisfying.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 6 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 3 cups Cooked and shredded chicken breast
- 2 pieces Refrigerated pie crusts
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 400°F (200°C).
In a medium saucepan over medium heat, melt the butter.
Whisk in the flour until smooth and cook for 1-2 minutes to eliminate the raw flour taste.
Gradually stir in the chicken broth, whisking constantly, and bring the mixture to a simmer as it thickens.
Reduce the heat to low and stir in the heavy cream, salt, and black pepper.
Add the cooked and shredded chicken breast to the sauce and mix until the chicken is fully coated. Remove from heat and let cool slightly.
Roll out one pie crust and fit it into a 9-inch pie dish, trimming any overhang.
Pour the chicken filling into the prepared pie crust.
Roll out the second pie crust and place it over the filling, sealing the edges by crimping with a fork or your fingers. Trim any excess dough.
Cut a few small slits on the top crust to allow steam to escape during baking.
In a small bowl, beat the egg and water together to make an egg wash. Brush the top crust evenly with this mixture for a golden finish.
Bake the pie on the center rack of the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for at least 10 minutes before serving.
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 0.9 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 36 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 419 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
