There is something about hardy meals; fast food and desserts are great but hardy meals fill your souls in a different way!
Coming home on a chill fall day sometimes a warm home-cooked meal with vegetables comforts the soul… or is that just me?
Well, one of those recipes that fulfill the cozy home-cooked meal desire is pot pies, chicken pot pies to be exact.
This classic dish prepared a multitude of different ways creates a fullness (not only in my belly) but a fullness that reminds me of family time during my grade school years.
During my childhood, with everyone having busy schedules there was only enough time to prepare frozen chicken pot pies.
However, today I am going to share how I make my top 8 free pot pies from scratch!
Ingredients:
- Vegan Flakey Pie Crust recipe, cold
- Boneless Skinless Chicken Brest*Optional
- Garlic
- Carrots
- Celery
- White Onion
- Frozen Peas
- Russet Potatoes
- Vegan Butter
- Thyme
- Salt
- Pepper
- Arrowroot
- Veggie or Chicken Broth
- Dairy-free milk (unsweetened)
Materials:
- Porcelain Ramekins
- Large Saute Skillet
- Spatula
- Measuring cups and spoons
- Knife
- Small bowl and Whisk
- Rolling Pin
Start by melting your butter on medium-high heat in a large skillet, once the butter has melted add in your minced garlic and onions and let saute.
When onions begin to soften, add carrots, celery, and potatoes and allow to cook for 6-8min. While veggies are cooking in a small bowl whisk together broth and arrowroot until combined and add to the skillet to bring to a simmer.
Once veggies have simmered and softened, add frozen peas, thyme, salt & pepper, and milk, stir and cook for 3-5 mins. Add cooked shredded chicken and allow the filling to rest.
Tip: for vegan pot pies, exclude chicken and prepare recipe like normal
Next, remove cold pie crust from refrigerator, take flour and rolling pin and roll out pie crust and cut into 8 inches.
Tip: this dough should prepare 8-10 eight-inch circles.
Pre-heat oven to 400 degrees Fahrenheit Take a ramekin and fill the bottom with one 8 in. crust circle.
Next, fill the ramekin to the top with hot pot pie filling.
Once filled, top with another 8 in. circle of pie crust dough.
Tip: poke holes into the top of pot pie with a knife this will limit cracking and boiling over while cooking
Repeat steps until all four(4) ramekins are filled.
Place pot pies on a cooking sheet or a cooking mat and cook in the oven for 45-50 mins.
Once pies have cooked and the crusts are golden brown remove from oven and allow the pies to rest for 10-15 mins.
After cooled, serve and enjoy!
Click for Vegan Pie Crust Recipe
Top 8 Allergy Free Chicken Pot Pie
Equipment
- Large Saute Skillet
- 4 6oz. Porcelain Ramekins
- Small Bowl and Whisk
- Rolling Pin
- Kitchen Knife
- Measuring Cups and Spoons
Ingredients
- 1 Vegan Pie Crust Recipe
- 3 Boneless Skinless Chicken Breast Cooked and Shredded
- 2 tbsp Vegan Butter
- 2 cloves Garlic Minced
- ¾ cup Frozen Peas
- ½ cup Carrots Diced
- 1 White Onion Minced
- ½ cup Celery Diced
- 1 Russet Potato Peeled and Diced
- 2 cups Broth veggie or chicken
- 3 tbsp Arrowroot corn starch alternative
- 1 tsp Thyme
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ cup Dairy-free Milk, Unsweetened used Plain Oat Milk
Instructions
- In a large skillet, on medium-high heat, melt butter and begin to saute garlic and onions
- Once onions have softened, add carrots, celery, and potatoes and cook for 3-5mins
- While cooking, in a small bowl whisk together broth and arrowroot until combined
- On medium heat, add arrowroot and broth mixture to the skillet and bring to a simmer for 10 mins
- Next add thyme, salt & pepper, and milk and cook for 6-8mins
- Once the broth begins to thicken add cooked shredded chicken
- Turn off heat and allow pot pie filling to rest and take pie crust from the refrigerator
- With flour and a rolling pin, roll out pie crust dough and cut out eight 8in. circles
- Pre-heat oven to 400°
- Fill the base of ramekin with one circle of pie crust, add in scoops of cooked pie filling until full, and top pie with another circle of pie crust
- Repeat until all four(4) ramekins are full, poke 2-4 holes into the top of each pot pie
- Place ramekins on a cooking sheet to a cooking mat and cook in the oven for 45-50mins.
- Once Pot Pies have fully cooked and crust is golden brown remove pies from the oven and allow to rest for 10-15min
- Once pies have cooled serve and enjoy!
Pin this recipe to your Pinterest to save for later!
