Top 8 Allergy Free Chicken Pot Pie
This is an allergy-friendly homemade classic recipe
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!