High Fructose Corn Syrup Free Dairy Free Chicken Pot Pie
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Learn more āIngredients
6 servings
For the crust
- 2 cups all-purpose flour
- 1 tsp salt
- Ā¾ cup dairy free butter, cold and cut into Ā½-inch cubes
- 5ā7 tbsp ice water
For the filling
- 1 Ā½ lb boneless, skinless chicken breasts or thighs, cut into Ā¾-inch pieces
- Ā½ tsp salt
- Ā¼ tsp black pepper
- 3 tbsp dairy free butter
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and cut into Ā½-inch pieces
- 3 stalks celery, cut into Ā½-inch pieces
- 3 cloves garlic, minced
- ā cup all-purpose flour
- 2 cups chicken broth
- 1 cup unsweetened oat milk
- 1 tsp fresh thyme leaves (or Ā½ tsp dried thyme)
- 1 cup frozen peas
For the egg wash
- 1 tbsp dairy free milk
- 1 large egg
Instructions
- 1
Make the crust: Whisk together 2 cups flour and 1 tsp salt in a large bowl. Add the cold dairy free butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed ā you'll likely need 5ā7 tablespoons. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 20 minutes.
- 2
Season the chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp of the dairy free butter in a large skillet over medium-high heat until melted and shimmering. Add the chicken in a single layer and cook, stirring once or twice, until the pieces are opaque throughout with no pink at the center, about 6ā8 minutes. Transfer the chicken to a plate and set aside.
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