Crustless chicken pie...

Chicken pot pie was not something we grew up eating and it wasn't until I started dating Phil that it has become part of our rotating dinners. I like to make a crustless pot pie and enjoy just the filling over smashed potatoes and that is what's for dinner tonight. Here is my recipe for Crustless Chicken Pie.....

Serves 4

3 boneless chicken breasts
1 1/2 cup carrots, sliced 1/4 inch thick
1/2 cup celery diced small
1 quart of chicken broth (see my recipe on past blog titled Mom's Soup)
salt and pepper
1/4 teaspoon all spice
1/2 cups peas
2 tablespoons unsalted butter, room temp
2 tablespoons flour

To Serve
Your favorite smashed potatoes. I like to use Yukon Potatoes when making smashed and I also use sour cream, it gives the potatoes a bit of a tanginess that is just right.


In a large pan, place the chicken breasts, carrots, celery, chicken broth, and allspice inside and bring to a simmer. Add salt and pepper and let simmer about 1 hour. The more you let this simmer more flavors will develop. Do not let it boil or the broth will get very cloudy and the chicken will get tough. After an hour take the chicken out and put onto cutting board, let cool about ten minutes. Cut chicken into small bite size pieces and then add back to the pan. Simmer for 30 more minutes. In a small bowl combine the butter and the flour to create a beurre manie and then stir into the pan, this will thicken the broth. Add the peas to just warm them and adjust seasonings. Ladle over your smashed potatoes and enjoy!