I am so thankful that winter is behind us. Now that it’s warming up a bit and it doesn’t take two parents and 3 hours to suit up to go outside, we are enjoying fresh air, sunshine, and even breaking out some fresh recipes. This recipe I’m sharing today, goes with us pretty much year round. I use it less during the warmer months, but Nathan still asks for it even on the hottest of days. He loves it so much that he had leftovers for breakfast this past Sunday. Whatever, he was a happy kid with a full belly…and hey, it wasn’t unhealthy Pop Tarts!
Let’s make some chicken pot pie! Here’s what you’ll need….
I use frozen veggies, because that’s about all I can manage with an almost-four-year-old and a 14-month old running around the house. I put in broccoli, peas, and corn, but you could do carrots (Nathan is allergic), lima beans, or green beans. Come up wit your own unique blend of veggies that you love. If you want to get really easy, pick up the frozen vegetable soup mix and use 1 1/2 cups of it. I would advise picking out the okra if there is any, because it gets slimy when cooked too long and it’s just gross!
We use Pillsbury Pie Crusts, but I’d eventually like to start making my own. Beware that Kroger brand refrigerated pie crusts contain dairy! Read your labels every time! For the butter we use Dairy and Soy Free Earth Balance margarine, and it’s great. Rice milk does the trick for the milk, too. You’ll also need some 2 cups of chicken broth, which is not pictured here (totally forgot!). If you don’t have a dairy allergy, just use your regular butter/margarine and milk.
In the measuring cup is flour, and the cubed chicken (leftover from a roasted chicken earlier in the week) is already in the pan with the gravy and veggies.
Here’s what you do…
Melt the butter in the skillet on medium heat. Once melted, mix in 1/2 cup of flour, salt & pepper. Once the butter & flour mixture have made a paste, pour the chicken broth (2 cups total) & rice milk (1/4 cup) in a little at a time, stirring constantly to maintain a smooth consistency. Once smooth and thickened, add a little more. Repeat this process until all the 2 cups of broth & 1/4 cup of rice milk is gone.
After the gravy is made, add veggies and 1 cup cubed chicken, plus 1/3 cup rice milk. Mix thoroughly. Pour mixture into bottom pie crust, then top with remaining pie crust. Flute the edges and pierce the top, like this:
Place pot pie on a cookie sheet to prevent any drippings from making it to the bottom of your oven. Trust me on this one! Bake at 450 degrees F for about 45 minutes. Let cool about 5 minutes before serving.
Crust should be golden brown on top when done. This will be VERY hot, so be careful when serving it up. We usually pair this meal with a salad, or sometimes fruit. Season with more salt and pepper to taste.
I really hope you enjoy this dish as much as my family does….which is quite a bit! If you try it, let me know what you think. Now, what’s your favorite allergen free comfort food to make?
Chicken Pot Pie
Ingredients:
1/2 cup dairy free margarine
1/2 cup flour
2 cups chicken broth
1/4 cup plus 1/3 cup rice milk, separated
1/2 cup peas
1/2 cup corn
1/2 cup broccoli florets
pie crust (We currently use Pillsbury, homemade is preferable)
Directions:
Preheat oven to 450 degrees F
Melt the butter in the skillet on medium heat. Once melted, mix in 1/2 cup of flour, salt & pepper. Once the butter & flour mixture have made a paste, pour the chicken broth (2 cups total) & rice milk (1/4 cup) in a little at a time, stirring constantly to maintain a smooth consistency. Once smooth and thickened, add a little more. Repeat this process until all the 2 cups of broth & 1/4 cup of rice milk is gone.
After the gravy is made, add veggies and 1 cup cubed chicken, plus 1/3 cup rice milk. Mix thoroughly. Pour mixture into bottom pie crust, then top with remaining pie crust. Place pot pie on a cookie sheet and bake for about 45 minutes, until golden brown. Cool for 5 minutes before serving.
Mom Vs. Food Allergy 