Chicken Pot Pie Without Milk Recipe

April 26, 2023 Post a Comment

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This pot pie is made with almond milk, so it's still super creamy without any dairy.You from www.pinterest.fr

Description

The classic Chicken Pot Pie is a comfort food favorite that just about everyone loves. This recipe for Chicken Pot Pie Without Milk takes all the flavors you know and love and makes them dairy free and delicious. This recipe comes together quickly and easily, so you can have a comforting meal on the table in no time. The creamy sauce is made with a combination of vegetable broth, butter, and flour, and is full of vegetables and tender chunks of chicken. The top is a flaky crust that becomes golden brown in the oven.

Prep Time

This recipe takes about 20 minutes to prep before baking. This includes prepping the vegetables and chicken, making the creamy sauce, and assembling the pot pie. If you want to make this recipe even easier, you can use store-bought pie crust and pre-cooked chicken. This will cut down on the prep time significantly.

Cook Time

Once the pot pie is assembled and ready to go, it will need to bake for about 35-40 minutes. The top should be golden brown and the filling should be bubbling around the edges. This is the perfect sign that your pot pie is done and ready to eat!

Ingredients

1 9-inch pie crust
2 tablespoons butter
1 small onion, diced
3 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1/4 cup all-purpose flour
2 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups cooked, diced chicken
1/2 cup frozen peas
1/4 cup freshly chopped parsley

Instructions

1. Preheat the oven to 400°F. Line a 9-inch pie plate with the pie crust.

2. In a large skillet, melt the butter over medium-high heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are tender, about 5 minutes. Stir in the flour and cook for 1 minute.

3. Add the vegetable broth, thyme, parsley, salt, and pepper. Simmer until the sauce thickens, about 5 minutes.

4. Add the chicken and peas to the sauce. Stir to combine. Pour the mixture into the prepared pie plate.

5. Place the remaining pie crust over the top of the filling. Crimp the edges to seal. Cut several slits in the top of the crust to allow steam to escape.

6. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

7. Let cool for 10 minutes before serving.

Equipment

To make this recipe you will need a 9-inch pie plate, a large skillet, and a pastry cutter or a fork.

Notes

This recipe can easily be made vegetarian by omitting the chicken and using an additional cup of vegetables. You can also make this recipe gluten-free by using a gluten-free pie crust and gluten-free flour.

Nutrition: Per Serving

Calories: 410; Total Fat: 22.5g; Saturated Fat: 10.2g; Cholesterol: 75mg; Sodium: 590mg; Carbohydrates: 33.4g; Fiber: 3.4g; Sugar: 3.4g; Protein: 17.8g

Recipe Tips

For extra flavor, try adding some diced potatoes to the filling. You can also use any type of cooked, diced meat in place of the chicken. For a vegetarian version, use additional vegetables such as mushrooms, bell peppers, or zucchini.

For a richer sauce, try adding a splash of white wine or a tablespoon of cream cheese to the sauce. You can also top the pot pie with shredded cheese before baking for an extra cheesy flavor.

This recipe is best served warm and fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F oven until heated through.