Are you craving a comforting, classic chicken pot pie but want to avoid dairy? This recipe delivers all the creamy, delicious goodness you love, without relying on milk or cream! We've crafted a simple, healthy, and flavorful alternative that’s perfect for a quick weeknight dinner or a special weekend meal. This easy recipe is packed with tender chicken, mixed vegetables, and a flaky, golden crust, making it one of the best recipes for a satisfying homemade meal. Get ready to enjoy a delicious dish that's both satisfying and healthy!
Ingredients:
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For the Chicken and Vegetable Filling:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1/4 cup all-purpose flour
- 1/4 cup nutritional yeast (for creamy texture)
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For the Crust:
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup cold vegetable shortening
- 5-7 tablespoons ice water
Instructions:
Get started with the filling:
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
- Stir in thyme, rosemary, salt, and pepper.
- Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until thickened, about 2-3 minutes.
- Stir in nutritional yeast, peas, corn, and cooked chicken.
Make the pie crust:
- Whisk together flour and salt in a large bowl.
- Cut in cold vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Don't overmix.
- Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
Assemble and bake the pot pie:
- Preheat oven to 400°F (200°C).
- Roll out the chilled dough on a lightly floured surface to a 12-inch circle.
- Transfer the dough to a 9-inch pie plate.
- Pour the chicken and vegetable filling into the pie crust.
- Fold the edges of the crust over the filling, crimping to seal. Cut several slits in the top crust to allow steam to escape.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Tips for the Best Chicken Pot Pie:
- For extra flavor, use homemade chicken broth.
- Feel free to add other vegetables, such as mushrooms, potatoes, or green beans.
- If you prefer a richer flavor, you can add a tablespoon of Dijon mustard to the filling.
- For a vegetarian option, substitute the chicken with firm tofu or chickpeas.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 25-30g Fat: 15-20g Carbohydrates: 30-35g
This recipe provides a delicious and healthy alternative to traditional chicken pot pie, perfect for those looking for quick dinner ideas or easy recipes that are also healthy meals. Enjoy this homemade cooking creation! It's truly one of the best recipes you'll find for a comforting and satisfying meal.