Warm flaky pastry filled with a creamy, cheese sauce!
Chicken Pot Pie
Homemade pie pastry with a creamy cheesy chicken and vegetable sauce. One of the very best comfort foods!
~ Gluten & Dairy Free ~
Makes 6 mini pot pies or one casserole dish
1 cup potatoes or sweet potatoes, peeled and cubed
1/3 cup fresh carrots, chopped
1/3 cup canned corn
1/3 cup canned peas
1 cup chicken, cooked and shredded
1 small onion, sauteed
1 tbsp olive oil
1 tsp Italian Seasoning
1/4 tsp garlic powder
Ingredients for Creamy Cheese Sauce:
1 tbsp vegan butter
1 cup of canned coconut milk
1/3 cup dairy-free mozzarella or cheddar cheese
1 tbsp nutritional yeast
2 tbsp white rice flour
See Recipe Ingredients for Homemade pie crust.
1) Prepare single pie crust dough. Keep in the fridge until needed.
2) Boil potatoes and carrots, until tender.
3) Cook and shred chicken.
4) In a large frying pan, saute chopped onion for 5 minutes in olive oil. Add vegetables, chicken and Italian seasoning, black pepper and garlic powder. Pour mixture into a bowl.
5) In a medium pot, make the creamy cheese sauce. Add dairy-free butter, coconut milk, dairy-free cheese, nutritional yeast, and rice flour. Once the sauce has thickened, pour it over the vegetable and chicken mixture.
Large Chicken Pot Pie:
Pour chicken and vegetable mixture into a ceramic casserole dish. On a piece of parchment paper roll out the dough until it is large enough to cover the chicken mixture, place it on top. Using a fork poke a few holes in the top, to allow the heat to escape. Place in a 400-degree oven for about 35 minutes until the crust is golden.
6 Mini Chicken Pot Pies:
Divide pie crust into 6 small balls.
Grease 6 small ceramic ramekins. Fill each tart shell 3/4 full. Next, take the 6 dough balls and flatten them with a cup or roller. Place on each of the dishes. Pierce with a fork, to allow heat to escape. Place in a 400-degree oven for about 25 minutes, until crust is golden.
Serve warm. These are so delicious!!