Best Chicken Pot Pie Without Vegetables Recipes

CHICKLESS POT PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
• In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables. Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust.
• Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

CHICKEN PIE

Steps:

• Place the chicken, onion, celery, bouquet garni, salt, and peppercorns in a large pot. Add water to cover the ingredients by about 1 inch.
• Add water to cover the chicken by about 1 inch.
• Bring the pot to a boil, reduce to low heat and simmer until the chicken is cooked through (about 35 minutes).
• Remove from the heat and let stand at room temperature until cool enough to handle.
• Remove all meat from the chicken and discard the skin and bones. Save 2 cups of the broth for use later in the recipe.
• Preheat the oven to 425 degrees.
• Put the shredded meat from the chicken in the bottom of a 2-quart (8x8) casserole dish.
• In a medium saucepan, combine the broth and cream of chicken soup. Bring the mixture to a boil. Remove from the heat and pour over the shredded chicken.
• In a medium mixing bowl, combine the flour, salt, and pepper. Whisk in the melted butter and buttermilk. Pour this over the top of the casserole without stirring it into the chicken mixture.
• Bake for approximately 45 minutes or until the crust is brown and the filling is bubbly.

VEGETARIAN "NO CHICKEN" POT PIE

Steps:

• Preheat oven to 400°F.
• Saute onion, celery, carrots and potatoes in butter for 10 minutes.
• Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
• Combine broth and half and half.
• Gradually stir into vegetable mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Stir in salt and pepper and tyme; add tofu and stir well.
• Pour into shallow 2 quart casserole dish and top with pie shells.
• Cut slits to allow steam to escape.
• Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

MAMA'S CHICKEN PIE

Steps:

• 1. Place the chicken in a pot and cover with water, bring to a boil and cook thoroughly. Remove the chicken (save the cooking liquid), let cool and then chop up the meat.
• 2. In a mixing bowl stir together the soup, broth, salt, and pepper. Stir in the chicken, combine well.
• 3. Lightly spray a 9x9 baking dish with cooking spray. Spoon half of the chicken mixture into the bottom and spread around.
• 4. Then cover the mixture with a layer of the pie strips. Dot the strips with 1 Tbsp of butter.
• 5. Place in a 400 degree oven for 25 minutes.
• 6. Remove and spoon the remaining chicken mixture over the top.
• 7. Then place the remaining pie crust strips. Again, dot with 1 Tbsp butter.
• 8. Return to the oven for an additional 25 minutes or until golden brown. Remove and let sit 5 minutes before serving.