There’s something special about the smell of buttery crust baking in my kitchen. When I want comfort food without the extras, I reach for this one. This chicken pie recipe no vegetables gives me exactly that.
Just tender chicken wrapped in a rich, golden crust. No peas. No carrots. Just pure, savory goodness. I keep it simple because I want the chicken to shine. This recipe has been in my favorites list for years.
I’ve tested it, tweaked it, and now it’s perfect. Every time I make it, I get that same cozy feeling. If you’re looking for something classic and no-fuss, this pie hits the spot. Let’s get into it.
How To make Chicken Pie Recipe No Vegetables?
🕒 Recipe Overview
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Main Course
Difficulty: Easy
Cuisine: American (Southern/Moravian)
Yield: Serves 6
🧰 Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Rolling pin
- Saucepan
- Whisk
- Pastry brush
- Oven
🛒 Ingredients
For the Crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup cold unsalted butter, cubed
- 5–7 tablespoons ice water
For the Filling:
- 500 grams (about 1 lb) boneless, skinless chicken breasts or thighs
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 2/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme (optional)
👨🍳 Step-by-Step Instructions
1. Prepare the Crust
- In a mixing bowl, combine flour and salt.
- Add cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- Divide the dough into two equal parts, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Cook the Chicken
- Place chicken in a saucepan and cover with water.
- Bring to a boil, then reduce heat and simmer until cooked through (about 15 minutes).
- Remove chicken, let it cool slightly, then shred into bite-sized pieces.
3. Prepare the Filling
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1–2 minutes to form a roux.
- Gradually add chicken broth and milk, whisking continuously to prevent lumps.
- Add salt, pepper, and thyme (if using).
- Simmer until the sauce thickens (about 5 minutes).
- Stir in the shredded chicken and remove from heat.
4. Assemble the Pie
- Preheat oven to 375°F (190°C).
- Roll out one dough disc on a floured surface and fit into the pie dish.
- Pour the chicken filling into the crust.
- Roll out the second dough disc and place over the filling.
- Seal and crimp the edges, then cut slits in the top crust to allow steam to escape.
- Brush the top with a beaten egg for a golden finish.
5. Bake
- Place the pie in the preheated oven and bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie rest for 10 minutes before serving.
🥣 Nutrition Facts For Chicken Pie Recipe No Vegetables?
Here’s the nutrition breakdown for one serving of my chicken pie recipe No vegetables (based on 6 servings total). These values are approximate and can vary slightly depending on the exact ingredients I use:
- Calories: 420 kcal
- Protein: 22g
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Sugar: 2g
- Fiber: 1g
- Cholesterol: 95mg
- Sodium: 480mg
- Calcium: 60mg
- Iron: 2mg
This pie gives me a nice balance of protein and carbs, making it filling and satisfying. If I want to reduce the calories, I sometimes use a lighter crust or swap in low-fat milk.
🍽️ Serving Suggestions For Chicken Pie Recipe No Vegetables?
I like to serve this chicken pie recipe no vegetables with something light on the side to balance the richness. A simple green salad with a tangy vinaigrette works perfectly. Sometimes, I make mashed potatoes or buttered rolls if I want something extra comforting.
If I’m keeping things really simple, I just slice it and enjoy it as is. The creamy filling and buttery crust hold up on their own.
For a Southern-style meal, I might add a spoonful of coleslaw or a glass of sweet tea. It’s one of those dishes that fits any mood—whether I want something quick or a full, hearty dinner.
🧂 Tips and Variations
- Herb Variations: Add fresh herbs like parsley or rosemary for added flavor.
- Cheesy Twist: Mix in 1/2 cup of shredded cheddar cheese into the filling for a cheesy version.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for some heat.
- Shortcut: Use store-bought pie crusts to save time.
🥗 Health Benefits
This chicken pie might feel indulgent, but it still offers some solid health benefits. I use lean chicken breast, which gives me a good boost of protein without too much fat.
Protein helps me stay full longer and supports muscle health. The homemade filling lets me control the amount of salt and fat, unlike store-bought versions.
When I use real ingredients like milk, butter, and broth, I know exactly what’s going into my body. The crust adds energy from carbs, which keeps me going through the day.
If I want to lighten it up, I can always use low-fat milk or a thinner crust. It’s all about balance, and this pie gives me comfort without going overboard.
Can I Keep Freeze?
Yes, I freeze this chicken pie all the time. It holds up really well. I always let it cool completely before wrapping it tightly in foil or plastic wrap.
Then I place it in a freezer-safe container or bag. I’ve frozen both baked and unbaked pies—both work great. When I’m ready to eat, I bake it straight from the freezer at 375°F until it’s heated through and the crust turns golden.
If it’s already cooked, I cover the top with foil for the first 20 minutes so it doesn’t burn. This makes it perfect for meal prep or saving leftovers. It’s one of my favorite freezer-friendly meals.
📝 Note
This recipe focuses on simplicity and flavor, omitting vegetables to highlight the savory chicken filling. However, feel free to customize it by adding your favorite vegetables if desired.
✅ Conclusion
This no-vegetable chicken pie recipe is a comforting, flavorful dish that’s perfect for any occasion. I You don’t need a long list of ingredients or fancy techniques. I use basic pantry staples and still get that deep, homemade flavor. The crust turns out golden and flaky every time.
The filling? Creamy, savory, and packed with tender chicken no vegetables to distract from the flavor. It’s perfect for picky eaters or anyone who just wants a straightforward, no-frills pie.
I love how easy it is to prepare ahead, too. Whether I’m making it for a quiet night or a special treat, it never disappoints. This recipe brings warmth, comfort, and satisfaction in every bite. That’s why I love it—and I think you will, too