Lightened Up Chicken Pot Pie
Total Time
1 hour and 30 minutes
Prep Time
20 minutes
Cook Time
1 hour and 10 minutes
Rating
4.98 out of 5 stars
(38)
Ingredients
6 servings
- For the crust:
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 1/3 cup COLD vegan buttery stick (or regular unsalted butter if you are not dairy free)
- 1 egg yolk (not the full egg, just the yolk)
- 2-3 tablespoons unsweetened almond milk
- For the filling:
- 1 tablespoon vegan butter (or regular butter or olive oil), divided
- 1 pound boneless skinless chicken breasts, cut into cubes
- 1 cup unsweetened almond milk
- 1 1/3 cup low sodium chicken broth
- 1 3/4 cups diced gold potatoes (about 3/4 pound)
- 2 large carrots, sliced
- 1/2 white onion, chopped
- 1/3 cup whole wheat pastry flour
- 1/2 cup low sodium chicken broth
- 1 cup frozen peas
- 3/4 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1-2 tablespoons fresh thyme (or 1 teaspoon dried thyme)
- 1 egg, for egg wash
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Preparation
Step 1
For the chicken pot pie crust: Place flour and salt in a bowl and whisk together. Dice butter and place into flour mixture. (It is important for the butter to be COLD so sometimes I dice it up then place in a bowl and stick in the freezer for a few minutes.) Use a pastry knife and cut butter into flour until it is edamame or pea sized. Using a large fork, add the egg yolk and 2 tablespoons of milk to the mixture and combine. Continue adding almond milk, a tablespoon at a time until dough comes together and is somewhat soft. You may not need to add all the milk; you want the dough to be smooth but neither overly wet nor dry. I find 3 tablespoons to be good most of the time.
Step 2
If you want to make the dough in the food processor (easiest method), here is how: Add the flour and salt with the regular blade attached, then add the diced cold butter. Pulse just a few times to lightly mix the ingredients until there are pea-sized balls. Add the egg yolk and 2-3 tablespoons milk and process again until the dough is crumbly. Do not let it turn into a big dough ball or you will have overmixed the dough. Pour into a floured surface and gather into a disk, wrap in plastic and place in fridge until you are ready to roll out. Dough can also be made ahead of time and placed in fridge or 1 week or frozen for up to 3 months.
Step 3
In a large pot, add 1/2 tablespoon butter (or vegan butter or olive oil) and chicken. Season chicken with salt and pepper and cook until chicken is no longer pink, about 5 minutes, then transfer to a bowl or large plate and set aside.
Step 4
Next add almond milk and chicken broth to pot and bring to a boil. Add in diced potatoes and carrots and boil for 3-4 minutes. (This helps to release the potato starch!). Drain the mixture over a bowl, reserving the cooking liquid (very important). Set aside the carrots and potatoes for later.
Step 5
Next add remaining 1/2 tablespoon butter (or vegan butter or olive oil) in the same pot you've been using. Add in onions and cook for 3-4 minutes until translucent.
Step 6
Vigorously whisk in 1/3 cup flour and 1/2 cup chicken broth at the same time until smooth and no lumps remain. Stir in reserved cooking liquid, potatoes, carrots, chicken, frozen peas, thyme, salt and pepper.
Step 7
Simmer over medium low heat for 5 minutes or until mixture thickens. Taste and adjust seasonings as necessary. Remove from heat.
Step 8
Preheat oven to 375 degrees F.
Step 9
Coat a deep skillet or large deep dish pie pan with nonstick cooking spray (you can also use a 2 quart sized skillet). Add pot pie mixture.
Step 10
Roll out the pie dough out on a very well floured surface so that it's large enough to cover the pie pan. Place on top of mixture, pressing the edges and sealing. Cut a few slits in top of crust or poke holes with a fork to let steam escape. Whisk 1 egg together and brush the top of the crust with some of the egg wash.
Step 11
Bake for 45-55 minutes or until crust is golden and filling is bubbly. Top crust with sea salt and extra fresh thyme. Enjoy!
Step 12
Save recipe for the next time?
