Just past New Year’s I was watching the Today Show and Mark Bittman from the New York Times was making healthy Chicken Pot Pie for all those post-holiday dieters. Problem was, it was chicken soup, no crust, no creamy sauce, no baking in the oven, and I thought to myself, “Well, that’s just stupid, how could that possibly be chicken pot pie?”
And then I thought to myself, “Mmmmm, pot pie sounds good, I should make that.” So here’s my version, sans dairy for the Professor.
And then I thought to myself, “Mmmmm, pot pie sounds good, I should make that.” So here’s my version, sans dairy for the Professor.
Thinking Ahead: This may seem pretty time consuming for the average weeknight meal, but I make the crust one, sometimes, two days in advance and leave it in my refrigerator until I’m ready to roll it out and bake. You can also assemble the whole thing (just don’t bake it) up to 8 hours in advance and refrigerate until ready to bake.
Chicken Pot Pie {Dairy-Free}
TABLE OF CONTENTS
show
Yield:
8
Prep Time:
30 minutes
Cook Time:
1 hour
Total Time:
1 hour 30 minutes
Rich chicken and vegetable filling under a flaky crust, but made a bit healthier without any dairy at all.
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 8 tablespoons frozen vegetable shortening, cut into small pieces
- 4 to 6 tablespoons ice water
- 1 large egg, beaten
For the Filling:
- 3 tablespoons olive oil
- 1 medium yellow onion, small dice
- 2 cloves garlic, minced
- 3 carrots, large dice
- 2 celery stalks, small dice
- 1/4 cup all-purpose flour
- 1/4 cup madiera, sherry or white wine
- 1 quart low-sodium chicken broth or stock
- 2 cups cooked, chopped chicken
- 1 small russet potato, peeled and large dice
- 2 sprigs fresh thyme
- 3/4 cup frozen peas
Instructions
For the Crust:
- Combine flour, salt, and sugar in a large bowl. Using a pastry blender, or your fingers, cut shortening into dry ingredients until it is in pea-size pieces.
- Drizzle in 4 tablespoons ice water and mix just until dough comes together. (Adding more water if necessary, but don't overwork the dough.)
- Shape dough into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
For the Filling:
- Heat oven to 400°F and arrange rack in the middle. Meanwhile, heat oil in a large, high-sided frying pan over medium-high heat. Add onions, garlic, carrots, and celery and season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes.
- Sprinkle flour over vegetables and cook, stirring constantly, a few minutes to allow flour to get slightly toasted. Add madiera and stir, scraping up any browned bits on the bottom of the pan. Add chicken, potato, and thyme and bring to a boil.
- Reduce heat to low and simmer until potatoes are just beginning to become tender on the outside. Add peas and stir to incorporate. Taste and add more salt and pepper if necessary.
- Transfer mixture to a 9-x-13-inch baking dish and let cool while you roll out the dough.On a lightly floured surface, roll out the dough into a 10-x-14-inch rectangle and place over filling. Fold edges over themselves and create a decorative edge by pinching the dough together at intervals around the exterior.
- Cut 8 or 9 slits into the top to vent the steam. Add a tablespoon of water to the beaten egg and brush egg wash over the top (see picture above).
- Place in oven and bake until crust in golden brown and mixture is bubbling, about 45 minutes. Let sit 10 minutes before serving.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 436Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 63mgSodium: 323mgCarbohydrates: 34gFiber: 3gSugar: 4gProtein: 17g
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