Sticking with the winter/comfort food theme, this week I took on chicken pot pie. There are a lot of schools of thought on the crust for this (one or two, biscuit- or pie-style). I adapted the Pillsbury recipe, which has two pie crusts. A classic chicken pot pie filling is a white sauce, which usually includes milk. I used soy milk for this. Since the original recipe was a bit bland, I herbed it up a bit. This had the added benefit of masking the flavor of the soy milk.
Feel free to use fresh herbs if you’ve got them—use about three times as much as dried.
Total time: 1 hour 5 min.
Yield: 6 servings
© Courtney Weiner. All Rights Reserved.
- 2 non-dairy pie crusts
- 1/3 cup parve margarine
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- ¼ tsp salt (or to taste)
- ¼ tsp pepper
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 1/8 tsp garlic powder
- 1 ¾ cups chicken broth
- ½ cup soy milk
- 2 ½ cups shredded cooked chicken (roasted/rotisserie is best)
- 2 cups cooked vegetables or frozen mixed vegetables, thawed
Heat oven to 425°F. If pie crust is not already in a pan, place it in a glass 9” pie plate.
In 2-quart saucepan, melt margarine over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt, pepper, and herbs until well blended. Gradually stir in broth and soy milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute or crimp with a fork. Cut slits in several places in top crust.
Place pie plate on a preheated cookie sheet and bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand at least 5 minutes before serving.