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Dairy-free Chicken Pot Pie

chicken pot pie

This post is just an updated, dairy-free version of my Easy Chicken Pot Pie.

I provided a meal tonight for some friends who are dealing with some rough stuff and don’t have a lot of time to cook for themselves. In times of  emotional exhaustion, what’s better than comfort food?  Trouble is,  M has a severe lactose intolerance, so coming up with a recipe that was still thick and “creamy” without actually using any dairy was going to be a challenge. I scoured the internet and cherry picked the solutions that I thought would work best.  And to tell you the truth, I think this version is almost better than the dairy version! Everything is basically the same except for the dairy substitutions and a few tweaks to the seasonings, which could be made to the other recipe as well.

INGREDIENTS

-1 14.5oz can low sodium chicken broth, divided
-1/2 cup almond milk
-3 TBS corn starch
– 2 12.5oz  cans chunk chicken (or 5  5oz cans), drained
-3 small cans “Veg-All No Sodium Added” mixed veggies, drained
-1 small onion, minced
-1 tsp garlic powder
-1 tsp salt
-1/2 tsp pepper
-1 TBS original Mrs. Dash (more or less as you like it)
-1 deep dish pie crust (come in packages of 2)
-1 regular pie crust (come in packages of 2)
*makes two chicken pot pies*

Preparation
I like to cook my pot pies in glass pie dishes, but if you’re making for a friend (or  you don’t have a glass dish or don’t want to dirty any extra dish), just bake your pie directly in the deep dish pie pan.

Preheat oven to 350°.

In a small sauce pan, combine chicken broth minus 1/4 cup and all of almond milk. To remaining 1/4 cup of chicken broth, add 3 TBS of corn starch and stir to dissolve.  Bring liquid in sauce pan to boil and add corn starch mixture. Mix until it thickens.

Combine all other ingredients in a bowl. Then add almond milk, chicken broth mixture and stir to combine. If using glass baking dish, spray with  non-stick cooking spray then gently remove deep dish pie crust from pan (I gently fold down the edges of the pan – this is where the dough sticks) and transfer to glass dish.

Otherwise…

Measure in half of filling into deep dish pie crust. Gently remove regular pie crust from tin and flip upside-down on top of filling. Don’t push the crust down! The heat from the oven will collapse the crust right on top of the filling. With a sharp knife, gently make slits for steam.

Bake for 30-40 minutes, or until  pie crust starts to brown.  My crust never browns, so after 40 minutes, I turn on the broiler (don’t walk away or you’ll burn the crust!) and brown the top.

Repeat with other half of the filling for second pie. If you’re freezing filling for later use, I recommend placing it in a freezer bag or air tight container. If you make and freeze the whole pie ahead of time, it gets really soggy and gross when you bake it. (Lesson learned the hard way.)  When you’re ready to use, just thaw filling and pour into fresh pie shell.

If you have friends or family that are going through a rough time (birth, death, or medical issues) I highly recommend  Meal Train. It’s a free service that makes scheduling meals a breeze.  From the site:  “Friends going through a difficult or challenging time due to a birth, surgery, illness, etc., could use some help. Willing friends, neighbors, colleagues, and congregation members would love to meet this need, if they only knew what to do. An organized meal train gives them a way to show they care by cooking and taking a meal to a friend or family member.” 

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