CHICKEN POT PIE NO VEGETABLES RECIPES

Name: Chicken Pot Pie Without Vegetables
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 8 serving(s)
Ingredients: 1 cup flour; 1/4 teaspoon salt; 1/3 cup shortening; 1 tablespoon butter; 1/4 cup shredded cheddar cheese; 2 tablespoons cold water; 1 roasting chicken; 1 celery rib; 1 onion; 6 tablespoons butter; 1/2 cup flour; 12 ounces evaporated milk; pepper; salt

CHICKEN POT PIE WITHOUT VEGETABLES RECIPE - FOOD.COM

Chicken Pot Pie Without Vegetables Recipe - Food.com image

This recipe didn't use to strike me as rich but, after having made it today, I think it is. It's good, but you'll want to serve something crunchy and fresh with it, like a salad or fruit for dessert. The cheddar crust is essential for the finished overall flavor.

Total Time 3 hours

Prep Time 1 hours

Cook Time 2 hours

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup flour
1/4 teaspoon salt
1/3 cup shortening
1 tablespoon butter
1/4 cup shredded cheddar cheese
2 tablespoons cold water
1 roasting chicken
1 celery rib
1 onion
6 tablespoons butter
1/2 cup flour
12 ounces evaporated milk
pepper
salt

Steps:

Mix flour and salt. Cut in shortening, butter and cheese till crumbs form. Add water and toss with a fork just until dough just forms a ball.
Turn onto lightly floured board. Press large chunks away with heel of hand. Gather and repeat. Shape into thick circle. Wrap in plastic and chill at least 30 minutes.
Stew chicken with enough water to cover it, along with the onion and celery, until done. This usually takes from 60 to 90 minutes.
Remove chicken from broth. Debone and skin. Chop meat.
Skim off fat from broth. Discard the celery and onion. Reserve 3 cups broth for this recipe. (The more concentrated the broth, the better.).
Melt butter. Add flour. Cook and stir until bubbly. Add reserved broth and evaporated milk. Don't just dump all the liquids into the flour mixture--work in about 1/4 cup at a time until it is thinned out, and then you can increase how much liquid you can work in each time. Season with salt and pepper. Mix in chicken. Put chicken filling in a round casserole dish.
Roll out dough, a little bigger than your dish so that you can have some dough to crimp. Place dough over chicken filling. Crimp edges.
Bake at 425 degrees for about 30-60 minutes or until crust is golden. If you check it and the edges of the pie are looking browned before the rest of it is ready, put foil over the edges -- just make like a long little tent and loosely attach over the edges.

Nutrition Facts : Calories 406.5, FatContent 29.1, SaturatedFatContent 12.9, CholesterolContent 69.5, SodiumContent 258.4, CarbohydrateContent 23.6, FiberContent 0.9, SugarContent 0.8, ProteinContent 12.8

VEGETARIAN NO CHICKEN POT PIE RECIPE - FOOD.COM

Vegetarian no Chicken Pot Pie Recipe - Food.com image

Make and share this Vegetarian "no Chicken" Pot Pie recipe from Food.com.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 teaspoon ground thyme
1 cup potato, diced
1/2 cup chopped onion
1 cup celery, diced
1 cup chopped carrot
1/3 cup melted margarine or 1/3 cup butter
1/2 cup all-purpose flour
1 1/2 cups onion broth
1 1/2 cups half-and-half
1 teaspoon salt
1/2 teaspoon pepper
2 cups chopped vegetarian chicken strips or 2 cups firm tofu, cut in tiny cubes
2 pie crusts (either store bought or your own recipe)

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.

Nutrition Facts : Calories 685.7, FatContent 40.8, SaturatedFatContent 14.1, CholesterolContent 33.7, SodiumContent 1358, CarbohydrateContent 69.1, FiberContent 6.1, SugarContent 3.5, ProteinContent 11.5

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