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 needed)
*1 egg (Scrambled up to brush an “egg wash” on top to make it look fancy.) - *Don’t use if you need to be 100% dairy-free.
TIP! Buy an already roasted chicken at your grocery store and shred that up to save a ton of time and mess.
Heat the olive oil in your pan and sauté the mushrooms in a pan until browned, then add the carrots, celery, peas, green beans, salt and pepper, and garlic powder.
While the vegetables are cooking, spray your pie pan and then place the pie dough on the bottom of the dish.
Add the chicken to the vegetables.
Dump the flour over the vegetables and chicken and add the almond milk little by little until thickened, then transfer the mixture to your pie dish.
Place the other piece of pie dough on top of the dish and crimp. Brush the dough with the egg wash and cut slits into the top.
Bake the chicken pot pie at 425 degrees for 25 minutes. Let the pot pie sit for a few minutes, then EAT!
Per Serving: Calories: 346; Total Fat: 19.5g; Saturated Fat: 2.2g; Sodium:481mg; Carbohydrates: 26.4g; Fiber: 7g; Protein; 19.8g