Dairy Free Betty: dairy free pumpkin

Tuesday, October 25, 2011

Dairy Free Chicken Pot Pie–Guest Post

Chicken Pot Pie
-1 of your favourite store bought pie crusts (try generic brands, as they usually omit dairy as a way to cut costs)

For the filling:
-3 tablespoons of your favourite dairy free butter
-½ medium yellow onion, chopped
-3 cloves garlic, minced
-½ teaspoon crushed red pepper flakes
-Salt and freshly ground pepper
-1-1½ lbs. cooked chicken (rotisserie chicken works well if you want a short cut)
-1½-2 cups frozen peas and carrots

For the sauce:
-8 tablespoons of your favourite dairy free butter
-1 cup all-purpose flour
-2½ cups chicken broth
-½ cup soy milk
-Dash of hot sauce
-Salt and freshly ground pepper
-Sprinkle of thyme or marjoram (optional)

Add the onion to the pan, and sauté for about 5 minutes. Mix in the garlic, turn off the heat and mix in the chicken and the frozen peas and carrots. Stir in the thyme or marjoram (if using), red pepper flakes, and season with salt and pepper to taste.

To make the sauce, melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Gradually whisk in the chicken broth and cook over medium heat until it thickens to the consistency of a cream soup. Mix in the soy milk, the hot sauce and season with salt and pepper to taste. Pour the cream sauce over the chicken and veggie mixture and stir to combine well. Spoon the mixture into individual oven-safe dishes, such as bowls or large ramekin’s.

Preheat the oven to 375° F. Cut the dough to fit the dishes and place on top of the individual dishes. Trim and crimp the edges and slice vents in the top.

Place the pot pie dishes on a baking sheet for easy transfer in and out of the oven. Bake for 25-30 minutes, or until crust is golden brown. Serve immediately.