During the early days of COVID-19 quarantine and state stay-at-home orders, our family ate very well. We comforted ourselves in the unknown of our first global pandemic with foods we knew well, like this creamy chicken pot pie, made with no dairy ingredients and STILL creamy! My family prefers just corn in the pot pie, but some may prefer to add any frozen or pre-cooked vegetable. (I think sauteed fennel, broccoli, and carrot would be great.)
This recipe is dairy-free.
Chicken Pie
Serves 8
1 (14.1 ounces) package of refrigerated pie crusts (Or if you are really motivated, be my guest and make your own crust!)
⅓ cup olive oil
⅓ cup grated onion (My people don’t love onion, which is why I grate it instead of chop it)
⅓ cup flour (All-purpose 1-to-1 gluten-free is what I use.
½ teaspoon salt
½ teaspoon pepper
2 tablespoon dry white wine (optional)
1 ½ cups chicken broth
⅔ cups milk (almond milk works well)
1 ½ cups cooked chicken and ham (cut into bite-sized pieces)
1 ½ cups cooked ham (cut into bite-sized pieces)
3 cups mixed veggies, thawed (You could substitute any cooked veggie you like here, but I prefer the easy route)
Preheat oven to 400°F.
Prepare pie crusts as directed on the package, using a 9-inch pie pan. One crust goes in the greased pie pan, and I slice the other in long strips to lay on the top after the filling is in the pan.
In a medium saucepan on low heat, add onion and sauté for 1 minute. Slowly sprinkle in the flour, salt, and pepper and whisk until lumps dissolve.
Stir in broth and milk and whisk again until the mixture is bubbly and thickened. Add chicken, ham, and mixed vegetables. Remove from heat.
Spoon mix into the crust-lined pan.
Top with the second crust and flute.
Cover pie edges with tinfoil.
Bake for 20 minutes, then remove the tinfoil.
Continue baking for 15 minutes—or until the crust is browned.
Remove from the oven and let stand for 5 minutes before serving.
Find more great food recipes in my second book, Lark Parties! #livinglark
