Chicken Pie Recipe No Vegetables Easy and Delicious Idea

There’s something incredibly comforting about a warm, flaky chicken pie fresh from the oven. But what if you’re not a fan of vegetables or simply want to enjoy the rich, savory flavors of chicken without the added greens?

This chicken pie recipe with no vegetables is perfect for those moments when you crave a hearty, classic dish that focuses solely on tender chicken and a luscious creamy sauce wrapped in golden pastry.

Whether you’re serving it as a cozy weeknight dinner or a special weekend treat, this recipe is easy to follow and yields mouthwatering results every time.

In this post, we’ll walk you through the ingredients, equipment, and step-by-step instructions to make this delicious chicken pie. Plus, you’ll find tips for perfecting your crust and ideas for variations if you want to mix things up.

No veggies, just pure chicken pie goodness—let’s get baking!

Why You’ll Love This Recipe

This chicken pie recipe is a true crowd-pleaser. It skips the vegetables, making it ideal for picky eaters or those who prefer a simpler pie filling without the extra textures and flavors vegetables bring.

The filling is rich and creamy, made with tender chunks of chicken simmered in a flavorful sauce that’s thickened to perfection.

Another great reason to try this recipe is its versatility. You can easily swap the chicken for turkey or even add some cheese for an extra layer of indulgence.

The pastry crust is buttery and flaky, creating the perfect contrast to the creamy inside. Plus, it’s straightforward enough for beginner cooks but satisfying for seasoned bakers alike.

Ingredients

Equipment

• Large skillet or frying pan
• Medium saucepan
• Measuring cups and spoons
• Sharp knife and chopping board
• Mixing bowl
• Rolling pin (if needed for pastry)
• 9-inch pie dish or similar baking dish
• Whisk
• Pastry brush
• Oven

Instructions

1. Prepare the chicken: Begin by cutting the chicken breasts into bite-sized chunks. Pat them dry with paper towels to remove excess moisture, which helps with browning during cooking.
2. Cook the chicken: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken pieces and season with a pinch of salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly golden. Remove the chicken from the skillet and set aside.
3. Make the roux: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Once melted, sprinkle in the flour and whisk continuously for 2-3 minutes. This forms the base of your creamy sauce and cooks out the raw flour taste.
4. Add liquids: Gradually pour in the chicken broth while whisking constantly to avoid lumps. Follow with the milk, continuing to whisk until the mixture thickens and becomes smooth and creamy, about 5-7 minutes.
5. Season the sauce: Stir in the dried thyme, salt, and pepper. Adjust seasoning to your preference. Return the cooked chicken to the skillet, stirring gently to coat all pieces with the sauce. Remove from heat.
6. Prepare the pie dish: Preheat your oven to 400°F (200°C). Lightly butter your pie dish. Roll out one sheet of thawed puff pastry and fit it into the dish, trimming any excess.
7. Fill the pie: Pour the chicken and sauce mixture into the pastry-lined dish, spreading it out evenly.
8. Top with pastry: Roll out the second puff pastry sheet and lay it over the filling. Trim the edges and press the top and bottom pastry layers together to seal. Use a fork to crimp the edges for a decorative touch.
9. Vent and glaze: Cut small slits in the top pastry to allow steam to escape while baking. Beat the egg in a small bowl and brush it over the entire pastry surface for a golden, glossy finish.
10. Bake the pie: Place the pie on the middle rack of your preheated oven. Bake for 25-30 minutes or until the crust is puffed and golden brown. Let the pie cool for 10 minutes before serving to allow the filling to set.

Tips & Variations

Tip: For extra richness, add a splash of heavy cream or a handful of shredded cheese to the sauce before filling the pie. This creates a more decadent texture and flavor.

Variation: If you want a slight veggie presence without bulk, consider finely mincing some shallots or mushrooms and sautéing them with the chicken. This keeps the filling smooth and chicken-focused but adds subtle depth.

Pro tip: To ensure a flaky crust, keep your puff pastry cold before baking. You can chill the assembled pie in the fridge for 15 minutes if needed before putting it in the oven.

Nutrition Facts

Serving Suggestions

This chicken pie is a satisfying main course on its own, but if you want to round out your meal, consider serving it with a crisp green salad or a side of mashed potatoes for extra comfort. For a lighter option, a simple cucumber or tomato salad with a lemon vinaigrette pairs beautifully.

Looking for more delicious recipes to complement your meal? Try the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for a fresh bread alternative, or explore the Vegan Slow Cooker Recipe for Easy, Delicious Meals for easy plant-based sides.

For dessert, the Vegan Chocolate Milk Recipe Easy and Delicious Guide is a creamy, sweet finish.

Conclusion

Making a chicken pie without vegetables doesn’t mean sacrificing flavor or comfort. This recipe highlights the natural juiciness of the chicken combined with a creamy, well-seasoned sauce enveloped in a buttery puff pastry crust.

It’s perfect for those who prefer a straightforward, meat-focused dish or want to enjoy a classic pie with minimal fuss.

Whether you’re cooking for family, friends, or just treating yourself, this chicken pie is sure to become a favorite. Its ease and deliciousness make it a reliable go-to recipe for cozy dinners.

Don’t forget to experiment with the tips and variations to suit your taste and make this dish uniquely yours!

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