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Delicious Chicken Pot Pie Recipe Without Milk

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Chicken Pot Pie Recipe No Onions IRSIA BLOG
Chicken Pot Pie Recipe No Onions IRSIA BLOG from irsiablog.blogspot.com

Description

Chicken pot pie is a classic comfort food. This recipe is easy to make and has a rich, creamy filling. The crust is flaky and golden brown. It’s a great way to use up leftovers and make a delicious meal. This recipe is adapted from a traditional pot pie recipe, but it does not use any dairy—making it a great dairy-free option.

This recipe is simple to make and can be adjusted to fit your dietary needs. It can also be prepared ahead of time and frozen for later. It’s a great meal for a busy weeknight or a special occasion. Serve it with a side of vegetables and a salad for a complete meal.

Prep Time

Prep time for this recipe is about 30 minutes. You’ll need to chop the vegetables, cook the chicken, and prepare the pastry.

Cook Time

Cook time for this recipe is about 45 minutes. The pot pie needs to bake for about 40 minutes in the oven to get a golden brown crust.

Ingredients

For this recipe, you will need:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups cooked, diced chicken
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 1/4 cup sliced almonds
  • 1/4 cup chopped fresh parsley
  • 1/2 recipe of flaky pastry dough (or store-bought)

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
  3. Stir in the flour and cook for 1 minute. Gradually stir in the chicken broth. Add the thyme, oregano, salt, and pepper. Bring the mixture to a simmer and cook for 5 minutes.
  4. Stir in the chicken, peas, corn, almonds, and parsley. Cook for 2 minutes.
  5. Pour the filling into a 9-inch pie dish. Roll out the pastry dough and place it over the filling. Cut a few slits in the top of the pastry to allow steam to escape.
  6. Bake the pot pie for 40 minutes, or until the crust is golden brown. Let cool for 10 minutes before serving.

Equipment

You will need the following equipment to make this recipe:

  • Skillet
  • 9-inch pie dish
  • Rolling pin
  • Knife

Notes

This recipe can be easily adapted to use any vegetables you have on hand. Try adding mushrooms, bell peppers, or other vegetables of your choice. You can also swap out the chicken for another type of protein, such as ground beef or turkey.

Nutrition: Per Serving

This recipe makes 8 servings. Each serving contains the following nutrition information:

  • Calories: 282
  • Fat: 13g
  • Carbohydrates: 21g
  • Protein: 15g
  • Fiber: 3g
  • Sodium: 397mg

Recipe Tips

  • This recipe can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit for 15 minutes, or until heated through.
  • For a vegan version of this recipe, use vegan butter or margarine in the pastry and vegetable broth in place of chicken broth.
  • For a gluten-free version of this recipe, use a gluten-free all-purpose flour and gluten-free pastry dough.
  • For a lower-calorie version of this recipe, use a reduced-fat pastry dough and reduce the amount of olive oil used in the filling.

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