Chicken Pot Pie Filling Dairy Free Food

DAIRY FREE CHICKEN POT PIE

Steps:

• Preheat oven to 425°F or 220°C.
• In a saucepan, heat the oil. Then, when hot, lower to a medium heat and add to combine garlic, onions, carrots, celery if desired, and peas. Cook until the onions are translucent and/or the carrots are tender.
• Stir in flour and mix until it coats all the vegetables and mix for a few minutes.
• Slowly stir in chicken stock, a little at a time to avoid clumping. Once its smooth finish pouring in the stock and add the dairy free milk.
• Add the chicken pieces. Simmer over medium-low heat until thick like gravy. Add salt to taste.
• Line the bottom of the pie pan with the pie crust. Pour the hot liquid mixture over it.
• Cover with top crust, seal edges, and cut away excess dough. Brush egg and make several small slits in the top to allow steam to escape.
• Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool for 10 minutes before serving.

CHICKEN POT PIE FILLING - DAIRY FREE

Steps:

• In deep skillet, bring chicken, stock, parsley, celery and bay leaf to simmer. Cover and cook for 20 minutes on medium-low heat.
• Add carrots and onions, cook for about 10 minutes (cooked but still firm).
• Remove chicken and let cool.
• Transfer carrots and onions to 1.5 ltr casserole dish. Discard parsley, celery and bay leafs.
• Cut chicken into 1-1/2 inch chunks and add to casserole along with the ham and peas.
• In small dish blend flour with butter until smooth. Stir in a few tbs of stock to make paste. Blend back into remaining stock in skillet, bring to simmer and cook until thickened (3 - 4 minutes) stirring constantly.
• Pour into casserole and cool.
• Fit pastry over casserole and seal edges. Cut slits for steam.
• Bake at 425°F for 10 minutes.
• Reduce heat to 350°F and cook for another 50 - 60 minutes, until filling is bubbly.
• If pastry begins to get too brown, cover with foil while cooking.
• ****For freezing for later use either freeze filling and make the crust and bake when ready to eat OR make pie but freeze before baking and bake it when ready to eat it.

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

BEEF POT PIE FILLING - DAIRY FREE

Steps:

• Mix flour, salt and pepper; dredge meat.
• In large fry pan, heat oil over medium heat; brown meat. Add onions, garlic and celery and cook for 3-4 minutes (until softened). Add mushrooms and cook for 3 minutes.
• Stir in remaining flour, add stock and cook, stirring until thickened and boiling. Add bat leaf, thyme and basil then cover and simmer for 1-1/2 hours (until beef is tender).
• Discard bay leaf.
• Stir in potatoes, carrots and parsley.
• Place everything in 2.5 ltr baking dish.
• Place rolled out pie crust on top, sealing the edges. Cut slits for steam.
• Bake at 400F for 25 minutes or until it is golden brown.
• ***For freezing for later use either freeze filling and make the crust and bake when ready to eat OR make pie but freeze before baking and bake it when ready to eat it.