Alpha Gal Friendly Easy Chicken Pot Pie
Total time1 hr 15 min
Prep time20 min
Cook time45 min
4.9(8)
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Learn more →Ingredients
6 servings
For the filling
- 1 ½ lb boneless, skinless chicken breasts or thighs
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced into ½-inch pieces
- 3 stalks celery, diced into ½-inch pieces
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 1 ¾ cups low-sodium chicken broth
- ¾ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 1 cup frozen peas
- 1 tsp fresh thyme leaves, or ½ tsp dried thyme
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For the crust
- 1 package (14.1 oz) refrigerated pie crusts (2 rounds)
- 1 large egg, beaten
Instructions
- 1
Preheat the oven to 400°F (205°C). Cut the chicken into 3/4-inch pieces and season lightly with salt and pepper.
- 2
Melt the butter in a large (12-inch) skillet over medium-high heat. Add the chicken pieces in a single layer and cook, stirring occasionally, until opaque throughout with no pink at the center, about 5–6 minutes. Transfer the chicken to a plate and set aside.
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