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Chicken Pot Pie

Baked chicken pot pie with a wooden spoon to the left and a white and blue striped dish towel on the bottom.
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Savory chunks of onion, celery, carrots, peas, and chicken fill the flaky pastry in this comforting dairy free dish.

Ingredients

Scale
  • ¼ c. Vegan Butter
  • 1 Onion (diced)
  • 1 c. Celery (diced, about 3 stalks)
  • 1 c. Carrots (diced, about 3 carrot sticks)
  • 1 lb Chicken (cooked and diced)
  • ¼ c. Flour
  • 1½ c. Non-dairy Milk (I used almond)
  • 2 tsp. Salt
  • 1 tsp. Pepper
  • 1 dash Thyme
  • 3 pods Garlic (microplaned or diced)
  • ½ c. Peas (Frozen)
  • Non-dairy milk (to brush on top)

Pastry Crust

  • 1½ c. Flour
  • ½ tsp. Salt
  • ½ c. Crisco
  • 5–6 Tbsp Ice Water

Instructions

  1. To begin, make the pastry crust. In a medium bowl stir together flour and salt. Cut the crisco into ¼ in cubes. Using a pastry blender or fork, cut the crisco into the flour mixture. Add the ice water 1 Tbsp at a time and stir into the flour mixture until combined. Turn the pastry dough onto the counter and gently shape into a round disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  2. While the pastry dough sets. Preheat the oven to 450° F.
  3. If using uncooked chicken, coat with olive oil, salt, and pepper. Cook in a grill pan for about 6-7 minutes then flip and cook an additional 6-7 minutes or until cooked to at least 160°F. Once cooked, set aside.
  4. Dice onion, celery, carrots, and chicken into bite sized pieces and set aside.
  5. In a large non-stick skillet over medium heat melt vegan butter. Add onion and sauté about 3 minutes. Add carrots and celery and cook for 2 minutes, stirring occasionally. Add the garlic and stir about 30 seconds, until fragrant.
  6. Pour non-dairy milk into the pan and whisk the flour into the mixture to make a roux. Cook until it thickens and then season with salt, pepper, and thyme. Fold the chicken and peas into the mixture and cook an additional 3-5 minutes on low.
  7. Pour the filling into a pie pan. Remove the pastry dough from the refrigerator and roll out on a lightly floured surface. You can either cover the pan with the single dough round and cut a plus sign in the top or you can use a 2 inch biscuit cutter to cut little circles and cover the pan with circles.
  8. Brush the top lightly with non-dairy milk and bake for 40-45 minutes on a baking sheet, in case anything leaks out.
  9. Remove from oven and allow to cool before diving in!

Find it online: https://mylifeafterdairy.com/chicken-pot-pie/