Last week, I was concerned about the potential of the tropical system named Danny, so I started making meals that would be easy to reheat should the storm come our way and cause a loss of power. As it turned out, Danny fizzled out. Like the name suggests this recipe is basically Chicken Pot Pie, but without the crust.
Not long after that, we had another tropical system named Erika that posed a potential threat. Therefore, I decided to again make something that could be frozen and easily reheated – this time Chicken Pot Without the Pie.
I’m not sure where I got the original recipe for the Chicken Pot Without the Pie, but seem to remember that it was the base for a pot pie. I’ve never actually used it for a pot pie, but rather consistently have served it over rice – thus the name, “Chicken Pot Without the Pie.” The most time-consuming part of making this is cutting up the chicken and vegetables. Otherwise, it’s quite easy to make.
The ingredients include unsalted butter, chicken, onions, carrots, rutabaga, salt, pepper, dried thyme, flour, white wine, chicken broth, frozen peas, milk and Bisto. If you don’t have Bisto, you can use corn starch in its place. Or you can check the international food section of your local supermarket, because chances are they just might have it.
Making the Chicken Pot without the Pie
As a first step, I prepared the mise en place or the ingredients. This included cutting skinless and boneless chicken breasts into 1-inch pieces, cutting the carrots and rutabaga into ¼-inch pieces, and dicing the onion. Once everything was assembled, I melted about 2 Tablespoons of unsalted butter in a large Dutch oven over medium heat, and added the chicken. I cooked the chicken for about 7 minutes, or until all the pink was gone and the pieces were white.
Then, I added the carrots, rutabaga, onions, salt, pepper and thyme I continued cooking the mixture over medium heat until the onions started to get a bit tender. This took about 10 minutes.
Next I added the flour, and stirred the mixture to combine everything.
Once the flour was well incorporated, I added the wine and the chicken broth. I stirred the mixture over medium heat until it was thickened and bubbly.
I covered the pan and simmered the mixture over low heat for about 45 minutes, until the vegetables were tender. After 45 minutes, I added the frozen peas, and stirred them into the mixture.
Then I increased the heat to medium, mixed the milk and Bisto together, and added it to the chicken and vegetables.
I stirred constantly until the Chicken Pot Without the Pie mixture was thick and bubbly. The reason for stirring constantly is that the Bisto has a tendency to form lumps as the mixture approaches the bubbly stage if it’s not stirred.
I served the Chicken Pot Without the Pie over white rice with a fresh loaf of French Bread and a chilled Chardonnay. I froze the leftovers in anticipation of a visit from a tropical system. Yum!
If you’re looking for another variation of the Chicken Pot Without the Pie, check out my Chicken Pot Pie in Puff Pastry Shells. Or for some more make-ahead recipes that freeze beautifully, check out my Hurricane Meals Roundup.
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Chicken Pot Without the Pie
- 2 pounds skinless and boneless chicken breasts, cut into 1-inch cubes
- 2 Tablespoons unsalted butter
- 2 cups about a half rutabaga, peeled and cut into ¼-inch pieces*
- 2 cups (3 large) carrots, peeled and cut into ¼-inch pieces
- 2 1/2 cups (2 large) onions, finely chopped
- 2 1/2 teaspoons Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1/2 cup all purpose flour
- 1/2 cup white wine
- 4 cups (1 quart) low sodium chicken broth
- 2 cups frozen green peas
- 1/2 cup milk
- 2 Tablespoons Bisto (may use corn starch instead)
- White rice cooked according to package directions
- Melt butter in a large Dutch oven over medium heat. Add the chicken and cook until it is white on all sides, about 7 minutes. Add the salt, pepper, thyme, rutabaga, carrots and onions. Cook until the onions are tender, about 10 minutes. Add the flour to mixture; stir until well blended. Cook for 1 minutes. Add the wine and chicken broth. Stir over medium heat until mixture is bubbly and thickened. Cover and cook over low heat until the carrots and rutabaga are tender, about 45 minutes. Add the green peas; stir to combine.
- Increase the heat to medium. Mix the milk and Bisto together; add to chicken and vegetable mixture. Cook stirring often until mixture is bubbly and thickened. Correct the seasonings. Serve over rice. Yield: 8 servings.