Chicken Pot Pie Filling Dairy Free Recipes
CHICKEN POT PIE FILLING - DAIRY FREE
Make and share this Chicken Pot Pie Filling - Dairy Free recipe from Food.com.
Provided by Chelle_N
Categories Savory Pies
Time 1h30m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 13
Steps:
- In deep skillet, bring chicken, stock, parsley, celery and bay leaf to simmer. Cover and cook for 20 minutes on medium-low heat.
- Add carrots and onions, cook for about 10 minutes (cooked but still firm).
- Remove chicken and let cool.
- Transfer carrots and onions to 1.5 ltr casserole dish. Discard parsley, celery and bay leafs.
- Cut chicken into 1-1/2 inch chunks and add to casserole along with the ham and peas.
- In small dish blend flour with butter until smooth. Stir in a few tbs of stock to make paste. Blend back into remaining stock in skillet, bring to simmer and cook until thickened (3 - 4 minutes) stirring constantly.
- Pour into casserole and cool.
- Fit pastry over casserole and seal edges. Cut slits for steam.
- Bake at 425°F for 10 minutes.
- Reduce heat to 350°F and cook for another 50 - 60 minutes, until filling is bubbly.
- If pastry begins to get too brown, cover with foil while cooking.
- ****For freezing for later use either freeze filling and make the crust and bake when ready to eat OR make pie but freeze before baking and bake it when ready to eat it.
Nutrition Facts : Calories 584.9, Fat 30.9, SaturatedFat 10.3, Cholesterol 82.6, Sodium 1053.2, Carbohydrate 44.8, Fiber 6.1, Sugar 9.4, Protein 31.7
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- 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.
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