Chicken Pot Pie Recipe No Peas: Golden Crust With Creamy Carrot Filling

This chicken pot pie delivers a golden flaky crust over a creamy filling packed with tender chicken and sweet carrots.

No peas here—just rich, comforting flavors in every bite. The filling comes together with a simple roux and bakes to perfect consistency.

Ingredients for Chicken Pot Pie Recipe No Peas

Golden crust and creamy filling start with these quality ingredients for a comforting classic.

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The butter for the crust must be ice-cold—Land O’Lakes or Kerrygold are reliable. All-purpose flour from King Arthur gives superior texture. For the chicken, boneless skinless breasts stay tender; avoid pre-cut strips as they dry out. Fresh thyme (found in the produce section) offers brighter flavor than dried, but McCormick’s dried thyme works in a pinch.

No chicken broth? Vegetable broth with a splash of soy sauce adds depth. For a richer filling, half-and-half instead of whole milk works well. If you’re out of carrots, celery or parsnips provide similar texture. The roux is forgiving—use equal parts butter and flour by weight if you prefer.

The pie keeps in the fridge for 3-4 days. Reheat individual slices in the oven at 350°F for 15-20 minutes. Freeze unbaked pies for up to 2 months—thaw overnight before baking.

Step-by-Step Instructions for Chicken Pot Pie No Peas

Here is the method to achieve a golden crust with a rich, creamy filling every time.

Step 1: Prepare the Pie Crust

In a food processor, combine the 2 cups All-Purpose Flour and ½ tsp Salt. Add the 1 cup Unsalted Butter cut into small cubes and pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces visible.

With the processor running, gradually add the ¼ cup Ice Water through the feed tube until the dough just begins to come together. I process for 30-45 seconds total—overmixing develops gluten and makes the crust tough.

Turn the dough out onto a floured surface and divide it into two equal portions. Shape each into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 24 hours. This resting period allows the gluten to relax, ensuring a flaky texture.

Step 2: Cook the Chicken and Vegetables

In a large skillet over medium heat, cook the 1.5 lb Boneless Skinless Chicken Breasts cut into 1-inch cubes in 2 tablespoons Unsalted Butter for 6-7 minutes until no longer pink and lightly browned. Season with ½ tsp Salt and ½ tsp Black Pepper, then transfer to a plate.

In the same skillet, add another 2 tablespoons Unsalted Butter and sauté the 2 whole Carrots (peeled and diced) and 1 whole Yellow Onion (finely diced) for 5-6 minutes until they begin to soften. Add the 3 cloves Garlic Cloves (minced) and 1 tbsp Fresh Thyme Leaves, cooking for an additional 1 minute until fragrant.

Step 3: Make the Creamy Filling

Melt the remaining ¼ cup Unsalted Butter in the skillet over medium heat. Whisk in the ¼ cup All-Purpose Flour to form a smooth roux. Cook this mixture for 2 minutes to eliminate the raw flour taste, stirring constantly.

Gradually pour in the 1.5 cups Chicken Broth and 1 cup Whole Milk, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon.

Return the cooked chicken and any accumulated juices to the skillet. Stir to combine and cook for an additional 2 minutes to allow the flavors to meld. Taste and adjust the seasoning with the remaining ½ tsp Salt if needed.

Step 4: Assemble and Bake the Pot Pie

On a lightly floured surface, roll out one disk of dough to a 12-inch circle and transfer it to a 9-inch pie dish. Press the dough into the bottom and up the sides, trimming any excess to leave a ½-inch overhang.

Pour the chicken and vegetable filling into the crust. Roll out the second disk of dough to another 12-inch circle and place it over the filling. Crimp the edges to seal, then cut 4-5 slits in the top crust to allow steam to escape.

Bake in a preheated 375°F oven for 40-45 minutes until the crust is golden brown and the filling is bubbling. If the edges begin to brown too quickly, cover them with aluminum foil or a pie shield.

Health Benefits of chicken pot pie recipe no peas

Protein Power 💪

This chicken pot pie recipe no peas packs a serious protein punch, thanks to tender chicken as the star ingredient. A single serving delivers a hefty dose of lean protein, essential for muscle repair and growth. Protein also keeps you feeling full longer, making this dish a satisfying meal that curbs cravings between snacks.

Vitamin-Rich Goodness 🥕

Loaded with carrots and other veggies, this recipe is a great source of vitamin A, which supports eye health and immune function. You’ll also get a boost of vitamin C and fiber from the filling, promoting digestion and overall wellness. It’s a delicious way to sneak in your daily nutrients!

Energy-Boosting Carbs

The flaky crust provides a hearty dose of complex carbohydrates, giving you sustained energy to power through your day. Unlike refined carbs, these take longer to digest, helping maintain stable blood sugar levels. Paired with protein, they create a balanced meal that fuels both body and mind.

Comfort Without the Guilt

While indulgent, this pie can fit into a balanced diet when enjoyed in moderation. The lack of peas reduces carbs slightly, and you can tweak the crust for a lighter version. It’s a comforting dish that still delivers essential nutrients like iron and B vitamins from the chicken and veggies.