My first two words were “hot” and “cheese”. When I was able to walk, I would go to the fridge, pound on the door, and scream “cheese” until someone would bring out a block of deliciousness and cut me a slice. I was worse than Stella (my Maltese) begging for a treat.
Even though my level of patience might not have changed, my dietary needs and wants have. So dairy is one of those things I have been cutting back on. I use coconut “milk” in my coffee and (really) try to eat cheese only once in a while. My stomach feels better, my energy is up, and my skin is a little clearer.
So, this past Sunday was “pi day” aka March 14th or, for all those math fans 3.14 day. When I think of “pie” the first kind that comes to mind isn’t apple or peach. Instead, I think of chicken pot pie. Not dairy-free chicken pot pie, but here we are, so meet this completely dairy-free, healthy chicken pot pie! This is not your typical chicken pot pie recipe with a can of cream of chicken soup. There is no butter or heavy cream and it contains only real ingredients with a ton of vegetables. If you don’t eat meat, then add even more vegetables.
This “pie” represents what I strive to achieve with so many of my “Be Well” recipes: a lighter, super easy, healthy, and better-for-you version of your favorite comfort food or dish that doesn’t taste like cardboard or take seven hours to make or prep and saves you a little wiggle room in your sweatpants.
Dairy-Free Chicken Pot Pie
Serves 8 / prep time: 15 minutes/ bake time: 25 minutes
2 tablespoons olive oil
2 cups sliced white mushrooms
1 cup chopped celery
1 ½ cups frozen peas
2 cups frozen chopped green beans
2 cups frozen sliced carrots
1 teaspoon garlic powder
1 teaspoon salt
1 tablespoon black pepper
1 ½ cups almond flour
3 cups unsweetened almond milk
3 cups cooked and shredded boneless, skinless chicken (see tip below)
2 prepared pie crusts (gluten-free and dairy-free if need