Dairy Free Chicken Pot Pie Food
DAIRY FREE CHICKEN POT PIE
This dairy free chicken pot pie recipe is made without milk and without cream. It is a simple, easy, and one pot. recipe It can also be easily modified to taste by adding potatoes, celery, and removing carrots.
Provided by The Taste of Kosher
Categories Dairy Free Chicken Recipes
Time 45m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 314 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 23 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 299 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
CHICKEN POT PIE FILLING - DAIRY FREE
Make and share this Chicken Pot Pie Filling - Dairy Free recipe from Food.com.
Provided by Chelle_N
Categories Savory Pies
Time 1h30m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 584.9, Fat 30.9, SaturatedFat 10.3, Cholesterol 82.6, Sodium 1053.2, Carbohydrate 44.8, Fiber 6.1, Sugar 9.4, Protein 31.7
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