Crustless Chicken Pot Pie

by Rachel on July 26, 2011

Crustless Chicken Pot Pie

I’m surrounded by gluten intolerant, carb phobic, wheat avoidant eaters.  How did this happen to me?  I’m such an easy-going person, willing to eat just about anything that isn’t nailed down.  My delightful husband has pushed us to remove pasta from our lives – though we occasionally regress.  As you may have noticed, I’m quite fond of comfort foods, and chicken pot pie ranks up there with the all-time great cozy, reassuring foods.  It turns out that it tastes mighty good without a crust – solving the gluten intolerant, carb phobic, wheat avoidant problem.  I’m still going to make Chicken Pot Pie with crust once a year.  You can’t stop me.  But the rest of the time, this dish comforts me, even without a crust.  Try it.

Crustless Chicken Pot Pie (serves eight)

  • 2 tablespoons olive oil
  • 3 lbs chicken (I used thighs – the dish will have more flavor if you start with chicken that has both bones and skin – the skin and bones will be discarded later)
  • 1 onion, fine dice
  • 1 leek, cut in half lengthwise, washed carefully and then thinly sliced
  • 4 stalks celery, diced
  • 4 carrots, diced
  • 2 Yukon gold potatoes, diced (no need to peel them)
  • 1 cup dry white wine
  • 5 cups chicken broth
  • 4 ears fresh white corn, kernels cut off of the cobs
  • 3 tablespoons flat leaf Italian parsley, washed carefully and chopped
  • 1 tablespoon fresh thyme, pulled off of the branches and chopped
  • 3 tablespoons butter (or 3 tablespoons of skimmed chicken fat – see recipe below)
  • 3 heaping tablespoons all-purpose flour
  • 2 teaspoons salt
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon white pepper

Heat two tablespoons olive oil in a large Dutch oven.  Brown the chicken on both sides.  Although this dish could be made with boneless, skinless chicken breasts or boneless, skinless thighs you’ll find that it has a lot less flavor that way.  I think it works really well with bone-in thighs.  Once the chicken is browned on both sides, set it aside.  Add the onion, leeks, celery, carrots and potatoes to the pot and sauté on medium heat for 10-12 minutes.  Add the white wine and bring to a boil, scraping the bottom of the pan to incorporate all of the tasty bits of chicken.  Add the chicken broth and the reserved chicken pieces.  Simmer for 20-25 minutes until the chicken is cooked through.  You will need to skim the top of the soup with a flat spoon to remove the chicken fat.  I reserve 3 tablespoons of the fat and use it instead of butter in the next part of the recipe.  The chicken fat will serve the same purpose as butter – thickening the soup – and has more flavor than butter.  Once the chicken is cooked through, remove it from the pot (tongs are the right tool for this task).  Set the chicken on a carving board and cut the chicken off of the bone, and then into bite-size chunks.  Discard the skin and bones.

In a separate small skillet heat the butter, or skimmed chicken fat, until bubbling.  Add the flour and whisk it quickly into the butter.  You only want to cook this for a minute at the most.  Pour this roux (butter/flour mixture) into your soup.  Whisk the soup.  Allow the soup to simmer for 2-3 minutes and it will thicken.  Add the chicken pieces, corn, parsley, thyme, salt, lemon juice and white pepper.  Taste.  Add additional salt and pepper if needed.  Cook for 2-3 minutes until the chicken and the corn are heated through.  Serve.

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