I have been doing the dairy-free thing lately due to my daughter’s needs; no milk, no butter, no cheese. There have been plenty of times when I want to eat certain things but I have to come up with simple alternatives to cut out or replace the dairy factor. I have eaten chicken pot pie maybe 3 times in my entire life but for some unexplainable reason, I really felt the urge to make me some chicken pot pie. I figured I already had all of the ingredients on hand and this dish would be a great way to use them. This is the recipe I came up with.
Chicken pot pie:
4 chicken breasts, on the bone
3 carrots, diced
4 celery stalks, sliced
1 large yellow onion, diced
1 cup peas
1 potato, cut in small cubes
1 cup cremini mushrooms, sliced (optional)
1 tablespoon fresh thyme leaves
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons all-purpose flour
2 cups almond milk
1 egg, for egg wash
Pot pie crust:
2 cups all-purpose flour
1 teaspoon salt
2/3 cup coconut oil
8 tablespoons cold water
♦ Add flour and salt to a bowl.
♦ Mix in the coconut oil. I used a potato masher but a fork would work well also.
♦ Add in the water and mix everything together until it forms a ball. Wrap the ball in plastic wrap and place into the refrigerator until you are ready to use it.
1. Preheat oven to 400º.
2. Season the chicken breast with salt and pepper, drizzle with olive oil and bake until cooked through, about 20 minutes.
3. Allow the chicken to cool. Remove the chicken from the bone, remove the skin and cut the chicken into bite-size chunks.
4. In a large pot heat the olive oil and sauté the onions, garlic, carrots, celery and mushrooms. Season the vegetables with salt. Once the vegetables are soft, whisk in the flour and allow it to cook for a couple of minutes just until the flour starts to slightly brown. This will cook off that raw flour flavor.
5. Whisk the almond milk into the pot. Bring the heat up to a light boil and then reduce to a simmer. The roux you created with the olive oil and flour will allow the filling to thicken.
6. Add the thyme, potatoes, chicken and lastly, add the peas.
7. Turn off the heat and transfer the pot pie filling into a large casserole dish.
8. To roll out the pie crust, flour your surface and start to roll from the center outward. Roll until the crust is about 1/4 inch thick.
9. To easily transfer your crust, roll it around the rolling-pin and carefully unroll it out on top of the casserole dish.
10. Use the egg wash as a glue to help the crust stick to the sides of the dish. Brush the top of the crust with the egg and make small slits on top of the crust to allow any air to escape while cooking.
11. Cook the pot pie for 60 minutes, covering it with foil for the first 30 minutes to make sure the crust does not burn. Allow it to cook uncovered for the remaining 30 minutes to brown the crust.
With love always,
The Refined Palate