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Dairy-free creamy chicken pot pie

December 19, 2011

Update: This recipe is still delicious, but I think my revised chicken pot pie recipe is even better! You can find that recipe here.

 

Hello! I hope everyone had a good weekend! We had a really nice weekend with family in town, and as promised, I now have a recipe to share. This recipe is for:

Dairy-free creamy chicken pot pie

Dairy-free creamy chicken pot pie

Adapted from: Chicken pot pie with puff pastry crust

Serves: 6

Ingredients

1 quart (about 950 mL) chicken stock (plus about 1/2 quart extra – optional)

garlic powder, optional

3 large carrots, chopped

2 celery stalks, chopped

3-4 medium red potatoes

1.25 lb chicken breasts

1 onion (or 2 if very small – we used one red and one white onion from my parents’ garden!)

6 T non-dairy spread (I used Earth Balance)

6 T flour

1/4 c almond milk

salt and pepper to taste

puff pastry (probably 1.5-2 sheets depending on the pan)

Directions:

Pre-heat your oven to 425 degrees F and take your puff pastry out of the freezer.

Bring 1 quart of chicken stock to a boil in a large pan, and chop the carrots, celery, and potatoes, then place all of these in the chicken stock to cook until tender.

While the vegetables cook, bring the other 1/2 quart of chicken stock (with optional garlic and black pepper for extra flavor), or water if you don’t want to use chicken stock, to a boil in a separate pan. When it is boiling, add the chicken breasts (whole) and cook for approximately 20 minutes until the chicken is cooked through. If the chicken isn’t covered, top up with additional water. Once the chicken breasts are cooked, remove them from the pan and discard the chicken stock/water they were cooked in.

When the vegetables are cooked, use a slotted spoon to scoop out the vegetables, and set them aside. Save the chicken stock in a separate container.

In the same pan (or a different one), heat up the butter spread. Add the onions and cook on low to medium heat until softened.

When the onions are softened, add the flour and stir together to form a paste. Cook for an additional 4-5 minutes, stirring constantly, then slowly add the vegetable stock about a quarter at a time. Continue stirring constantly and adding the vegetable stock slowly until all of the stock is in, and the mixture has started to thicken to a nice, creamy consistency. Cook for an additional few minutes, then turn off the heat and add the almond milk. Add the cooked vegetables, the chicken (cut into pieces), and salt and pepper to taste. Mix thoroughly, then pour the mixture into a large roasting pan (the type of pan you would use for lasagna).

Unfold the pastry sheets and lay them across the top. Depending on the size of your pan, you can do a single or double layer, and you can use the extra to make decorative leaves for the top. Cut slices in the puff pastry to let the steam escape. You can brush the top with a beaten egg, or I used a small amount of almond milk, to add shine.

Cover with aluminum foil and bake for approximately 10 minutes, then remove the foil and bake for approximately 25 minutes more. When I used a double layer of puff pastry, I had to leave it in for about 10 extra minutes (uncovered) to brown the entire top.

Serve piping hot, alone or with salad, and enjoy!

Happy Monday Everyone!

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8 Comments leave one →
  1. Amber permalink
    December 19, 2011 6:30 pm

    oh, yum!! That looks so good!! Hope you are enjoying some family time! Merry Christmas to you, Ben, and your family! Love you!

    • December 20, 2011 4:13 am

      Thanks Amber! It is so nice to be back but we really need to find a time to get together!!! I will give you a call, or call me so we can figure something out.

      • Amber permalink
        December 20, 2011 3:16 pm

        It sounds like your mom and Matt are arranging something for Friday! So excited to see you and for you to see Ty! Just be warned he is quite a handful right now and is really into testing his mom and dad! 🙂 See you Friday!

        Amber

  2. December 20, 2011 1:11 am

    did you really put this in the snow?! It looks amazing!

    • December 20, 2011 4:14 am

      Haha. Yes, I really did put it in the snow. Luckily my parents live in the middle of nowhere so no one (other than my family and Ben) saw me carrying pot pie around the yard!

Trackbacks

  1. Wonderful wintry weekend recap, plus recipe preview | Edible Psychology
  2. Chicken pot pie – an adaptation = a revelation | Edible Psychology

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