DF/SF me ~ Another first: Dairy free Chicken Pot Pie

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  • 1 pound skinless, boneless chicken breast halves – diced
  • 1 T olive oil
  • 1 cup sliced carrots
  • 1 cup English peas (frozen work fine)
  • 1/2 cup sliced celery
  • 3 Tbs olive oil
  • 1 small chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/4 cup chicken broth
  • 2 pie crusts (I bought yucky shortening ones from the store cuz I just couldn’t bring myself to actually buy shortening and make my own.)
  1. Dice chicken and place in the pan with the 1 Tbs of olive oil and salt.  Sauté until chicken is nearly done. 
  2. Toss in onions, carrots, celery, peas (if fresh, wait until just before putting in pie crust for frozen) and cook until onions just begin to go clear. (At this point, everything is still a bit raw, but that is the way you want it because you don’t want your peas and carrots to be over cooked after the oven.)
  3. Add flour and toss until it’s all incorporated. 
  4. Add the chicken stock and stir. 
  5. Taste and salt if needed.  (Remember, those veggies are supposed to be a bit crunchy at this point.)
  6. Place mixture in the bottom crust in the pie pan and place the top crust over, pinching the edges around as you go. 
  7. Bake at 400* for 20 minutes. 
  8. Serve immediately and enjoy!

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