Dairy-Free Chicken Pot Pie

This was really quite easy. However, because I roasted the chicken and made the stock myself this quick recipe took me three days. :P

Here's the recipe, which is a modified version of this one.

Ingredients:


2 raw, boneless chicken breasts cut into cubes (if you have this much chicken already cooked thats ok too!)
1 cup sliced carrots
1 cup frozen green peas
1/2 cup cubed potatoes
1/3 cup vegan margarine or extra virgin olive oil
1/3 cup chopped onion
1/3 cup all-purpose flour (or whole wheat. However, using whole wheat flour will make the pie a bit tackier and less runny.)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup unflavoured almond milk
2 (9 inch) unbaked pie crusts

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Directions:

1. Preheat oven to 425 degrees Fahrenheit.

2. In a medium-sized pot, combine raw chicken (if the chicken you have is already cooked, just cut into cubes and set aside; don't put it in the pot), sliced carrots, frozen peas, and cubed potatoes. Add water to cover everything and boil for 15 minutes. Skim off the scum that rises to the surface during that time. After the 15 minutes, drain and set aside. Take out pie crusts to warm up a bit from frozen.

3. Meanwhile the chicken through potatoes are cooking in one pot, cook the onions in the margarine/oil in a medium/large pot over medium heat until soft and translucent. Stir in flour, salt, pepper, and celery seed (Honestly the spice choices are up to you. Celery seed and pepper where what the original recipe I was half following called for and I happened to have on hand). Slowly stir in chicken stock/broth and unflavoured almond milk. Reduce heat to medium-low and simmer until about as thick as a cream soup. Then, remove from heat and set aside.

4. Fill a pie crust with the chicken and veggie mixture. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away any excess dough. Make several small slits in the top to allow steam to escape. Place pie(s) on a baking sheet and place in the oven. Bake for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for at least 10 minutes before serving.

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This was the first time I'd ever made a chicken pot pie. (I'd also never roasted a chicken nor made stock before!). I managed to get three pies out of this recipe, I guess t all depends on how much of the chicken veggie mixture and/or hot onion mix you put in each pie crust. I didn't want runny pies so I spread the hot, onion mix over the three pies. I didn't have any unflavoured almond milk on hand so I hand no choice but to use vanilla almond milk. Made for an interesting flavour (lol!) but still palatable!

Happy Baking,

Bree