Delicious Dairy- Free Chicken Pot Pie

dairy free chicken pot pie by Dr. Faaria Karim

Comfort food. Because sometimes a chicken Caesar salad just doesn’t cut it!  

Here’s a dairy-free, made-from-scratch recipe for chicken pot pie that even your dairy-eaters will love! The best part? This impressive, mom-approved pie is actually pretty simple (shhh) and won’t take hours in the kitchen. Click ‘next episode’ on Netflix and by the time you’ve finished a Love Is Blind epi, your pie will be baking in the oven!

Filling Ingredients: 

  • 1 pound boneless, skinless chicken breasts cut into cubes

  • 2 medium carrots sliced  

  • 2 celery stalks sliced

  • 1 1/4c frozen peas

  • 1/3 c Earth Balance Spread (or vegetable shortening) 

  • ½ small onion chopped 

  • 1/3 c all purpose flour 

  • ½  tsp salt * (depending on your chicken broth, you may need to add more salt)

  • ¼ tsp black pepper 

  • ½ tsp celery seed 

  • 1 ¾ c chicken broth 

  • 2/3 c almond milk (or any non dairy milk) 

Crust ingredients:

  • 1 ½ c cake and pastry flour (or all purpose flour) 

  • ¼ tsp salt

  • ¼ tsp sugar 

  • ½ c Earth Balance (or vegetable shortening) 

  • ¼ c almond milk (or any non daily milk)

Directions:

1.    Preheat the oven to 425 degrees F, and place mixing bowl, pastry cutter, fork and rolling pin for the crust in the freezer. 

2.    Combine chicken, carrots, celery and peas in a pot. Add water to cover and boil for 15 min. Drain and set aside.

3.    In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in salt, pepper and celery and cook another minute or two. Stir in flour (which will make everything into a paste), then slowly add chicken broth and almond milk. Simmer over medium heat for about 8 min or until the sauce thickens. Taste and add salt if needed, and remove from heat. 

4.    Place the chicken and veggie mix in the bottom of a 9.5 inch glass pie plate or into two16oz ramekins, and pour thickened sauce over top. Set aside.  

5.    Crust time! Remove tools from freezer, and add the flour, salt and sugar into the mixing bowl. Mix. 

6.    Cut the Earth Balance into little chunks and scatter into the flour. Use a fork or pastry cutter to slice the butter into the flour until it has a crumbly texture.

7.    Drizzle the milk across the flour and use a fork to combine. Use your hand to gently form a ball of dough. If the ball won’t hold together, add more milk, a tsp at a time.

8.    Spread a clean tea towel over your counter and sprinkle some flour over it. Place the ball of dough in the center of the floured tea towel and roll it out until you have a rough circle a little bigger than your pie dish.

9.    Use the tea towel to help flip the dough on top of you filled pie plate. Use a knife to cut of an excess and pinch the edges.

10. Make a few slits in the top for steam to escape, and brush the crust with milk or with a beaten egg.

11. Bake in the preheated oven for 30-40 minutes, or until pastry is golden brown and the filling is bubbling. 

Bon Appétit!

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