Best Chicken Pot Pie Recipe Without Vegetables Made Easy

There’s something undeniably comforting about a classic chicken pot pie — warm, flaky pastry encasing a rich, creamy filling. But what if you prefer your pot pie without the usual medley of vegetables?

Maybe you’re after simplicity, or perhaps you want to highlight the tender chicken and luscious sauce without distraction. This best chicken pot pie recipe without vegetables is perfect for you.

It’s creamy, savory, and indulgent, with a golden crust that holds a luscious chicken and gravy filling. Whether you’re cooking for picky eaters or just craving a straightforward, hearty meal, this recipe delivers satisfaction with every bite.

In this blog post, I’ll walk you through the step-by-step process of making this dish from scratch, including tips for the flakiest crust and the creamiest filling. Plus, I’ll share variations and serving ideas that make this pot pie a versatile staple in your recipe collection.

Ready to bake a pot pie that’s all about the chicken and sauce? Let’s get started!

Why You’ll Love This Recipe

This recipe stands out for its simplicity and focus on flavor. By skipping vegetables, the creamy chicken filling becomes the star, wrapped in a buttery, flaky crust that crisps perfectly in the oven.

It’s a comforting dish that feels indulgent without being complicated.

Perfect for busy weeknights or weekend comfort food cravings, this pot pie is easy to make and customizable. Plus, it uses pantry staples and simple techniques that even beginner cooks can handle confidently.

If you love rich, creamy casseroles with a golden crust, this recipe will quickly become a favorite.

Ingredients

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 2 cups chicken broth (preferably low sodium)
• 1 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder (optional, for extra flavor)
• 1/2 tsp dried thyme (optional)
• 1 package refrigerated pie crusts (or homemade if preferred)
• 1 egg, beaten (for egg wash)

Equipment

• 9-inch pie dish or deep-dish pie pan
• Medium saucepan
• Mixing spoon or whisk
• Measuring cups and spoons
• Rolling pin (if using homemade crust)
• Pastry brush (for egg wash)
• Knife or pastry cutter
• Oven mitts

Instructions

1. Preheat your oven to 425°F (220°C). This high temperature helps to get the crust crispy and golden.
2. Prepare the filling: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour until combined and bubbling but not browned, about 2 minutes. This creates a roux that thickens the sauce.
3. Gradually whisk in the chicken broth and milk, ensuring no lumps form. Continue whisking until the mixture thickens and starts to bubble, about 5-7 minutes.
4. Season the sauce with salt, black pepper, garlic powder, and thyme (if using). Taste and adjust seasoning as needed.
5. Add the cooked chicken to the sauce, stirring to coat evenly. Remove from heat.
6. Roll out one pie crust and fit it into your pie dish, pressing gently to shape it.
7. Pour the chicken filling into the crust, spreading it out evenly.
8. Cover the filling with the second pie crust. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking.
9. Brush the top crust with the beaten egg to achieve a beautiful golden color as it bakes.
10. Bake the pie in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
11. Let the pot pie rest for 10 minutes before slicing and serving. This helps the filling set and prevents it from spilling out.

Tips & Variations

Pro tip: For an extra crispy crust, place the pie dish on a preheated baking sheet while baking. This helps the bottom crust cook evenly and avoid sogginess.

– If you prefer a richer filling, substitute half the milk with heavy cream.

– Add herbs like rosemary or sage for a different flavor profile.

– For a gluten-free version, use gluten-free flour in the roux and a gluten-free pie crust.

– You can prepare the filling a day ahead and refrigerate it; just assemble and bake when ready.

– Don’t have pie crust? Puff pastry makes a delicious alternative with a light, flaky texture.

Nutrition Facts

Serving Suggestions

This chicken pot pie pairs wonderfully with light, fresh sides to balance its richness. Consider serving it with a crisp green salad dressed in a tangy vinaigrette or a simple cucumber salad.

For a cozy meal, a bowl of tomato soup or a side of steamed green beans (if you’re open to a touch of vegetable) complements the pot pie beautifully.

Leftovers reheat well in the oven to maintain crispness — avoid microwaving if you want to keep the crust flaky. This makes it an excellent make-ahead meal for busy days.

Conclusion

This best chicken pot pie recipe without vegetables is a comforting, hearty dish that celebrates the classic flavors of chicken and creamy gravy wrapped in a flaky crust. It’s perfect for those who love simplicity without sacrificing taste.

Whether you’re feeding family, entertaining guests, or just craving a homey meal, this recipe delivers warmth and satisfaction.

With easy-to-follow steps and flexible variations, you can customize this pot pie to your liking — richer, lighter, or gluten-free. Plus, its straightforward ingredients make it accessible for cooks of all levels.

Give this recipe a try and discover your new favorite comfort food classic!

Looking for more delicious recipes? Check out A to Z Vegetarian Recipes for Every Meal and Occasion, explore wholesome whole grains with Ancient Grains Vegetarian Recipes for Healthy Delicious Meals, or add some spice with the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

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