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.

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.

CHICKEN POT PIE WITHOUT THE CRUST

Steps:

• Place chicken in large pot.
• Steam red potato cubes in small amount of water in microwave for 4 to 5 minutes and place in the pot with chicken.
• Steam celery, leek, and red bell pepper in small amount of water in microwave for 2 minutes and place in pot.
• Cook mixed vegetables in microwave according to package directions and add to pot. I use PictSweet All Natural Steamables and place the unopened bag in the microwave for 6 or 7 minutes, then I cut open the bag and add vegetables to the pot.
• Cut cheddar cheese into small pieces and place in pot with other ingredients.
• Place cream of chicken soup, half and half, curry powder, and parmesan cheese in small mixing bowl and stir until well blended.
• Pour sauce into pot with other ingredients and stir gently to combine and until cheese has melted.
• Place pot on burner with low heat for approximately 30 minutes, until heated thoroughly. Be careful not to heat too quickly as mixture will stick and burn. Stir gently every ten minutes or so to keep ingredients from sticking.