January 17, 2024

No Chop Chicken Pot Pie

You've seen the reels and the memes, I'm sure, where someone is saying that as soon as you say "start by chopping an onion", the recipe is no longer "easy". I agree. As soon as I have to start chopping things, the recipe can no longer be made with one hand, meaning it's not easy. 

One-handed recipes are necessary because it means I can tend to a fussing toddler while I cook. As soon as both hands are messy, I'm compromised. 

I have come up with a lot of no-chop versions of my recipes because of her. I wish I were kidding. 

I do admit that you have to cut up the chicken. I know. 

You could use a rotisserie chicken if you got one at the store that day or the day before or you could prep the chicken in advance. Dicing the chicken is the hardest part of this. I will probably time myself next time around, but I'm guessing the chicken can be diced and hands can be washed and dried in under 3 minutes. 

I made this particular dish on a day that my kitchen was torn apart for construction purposes, so it can be done under all kinds of circumstances. 

I used a regular pie dish for this but you could easily double it for a 9x13 pan. I've done that in the past too, just cutting up two pie crusts to and arranging them to cover it. 

No Chop Chicken Pot Pie

2 chicken breasts, diced

2-3 T. oil

1 t. kosher salt

1 t. poultry seasoning

1 t. dried minced garlic OR garlic powder

1 t. dried thyme

1 t. dried oregano

2 cups frozen mixed vegetables (peas, carrots, corn, beans)

2 cups chicken stock or bone broth

3/4 cup milk (I used whole) + 2 T. cornstarch whisked in

1/4 cup heavy cream (if you have it, don't skip it)

2-3 oz. cream cheese (a flavored cream cheese like garlic/herb might be tasty. i used regular.)

1 pre-made rolled pie crust

Preheat the oven to 350*.

Brown the chicken in olive oil or avocado oil. Season it with the salt, poultry seasoning, dried garlic, thyme, and oregano *while it's cooking*. Once it's done, de-glaze the pan with a few tablespoons of broth or stock. 

Add in the milk and the rest of the stock or broth. Stir until it starts to thicken. Add in the cream and cream cheese and stir unitl the cream cheese melts. Stir in the frozen vegetables until everything is mixed and coated with the sauce. 

Pour into a pie pan.

Cover with the pie crust and make a few slits on the top to allow it to steam in the oven.

Bake until golden brown, about 30 minutes. I've been making chicken pot pie for years in every oven we've had (8 or 9 now!) and the cooking time varies Just wait for it to become golden brown. 

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