Again I found myself with a plethora of carrots, and some frozen chicken breasts, but not much else. What twist could I find for chicken (yet again) for dinner? I found this Dairy Free Chicken Pot Pie recipe on the internet, and was inspired. Here’s what I came up with, improvising on that internet recipe. I made one large casserole instead of individual pies, since I don’t have ramekins (yet):
For the Filling:
Two yellow onions, washed, peeled, and chopped
2 garlic cloves, chopped
Five medium-sized carrots, washed, peeled, and sliced thinly
Four celery stalks, washed, peeled, and sliced thinly
1 cup frozen peas
Two to Three Chicken breasts, thawed
About 1 cup of vegetable broth
1/3 cup of all purpose flour
2 cups soy milk (I did not have the soy milk creamer or powder called for by the linked recipe, so I used 2 cups of soy milk instead of one)
2 bay leaves
Salt and pepper to taste
Ingredients For the Pastry Top: (here, I followed the ingredients and directions in the linked recipe)
¾ cup flour
2 teaspoons baking powder
1/8 teaspoon salt
3 Tablespoons dairy-free soy margarine (I used Earth’s Balance Organic)
1/3 cup dairy-free soymilk (I used Earth’s Balance Plain Unsweetened)
Per the instructions in the linked recipe above, preheat oven to 400 F degrees.
In a large sauté pan, sauté onions and garlic in canola oil on medium heat until they soften, with a sprinkling of sea salt. Add carrots and celery. Cook for a few minutes. Add vegetable broth, soy milk, and flour, to thicken sauce. Add bay leaves. Add frozen peas. Add chicken breast. Add additional salt and pepper to taste. Cover and lower heat to simmer until chicken breast is cooked through and sauce thickens.
Lightly oil casserole dish with canola oil. Cut chicken in cubes and transfer to casserole dish. Pour vegetable mixture over chicken in casserole dish.
For the Pastry Topping:
Per the instructions in the linked recipe, mix the flour, baking powder and salt in a food processor. Once mixed, add the Earth’s Balance margarine and use food processor to mix until the entire mixture becomes crumbly. Then, while the food processor is still mixing, add the soymilk through the top until the entire mixture forms a dough.
Spread dough out over filling in casserole pan. Bake for approximately 35 minutes. Pastry top should brown nicely. I also put the whole casserole pan on a baking tray so that to the extent the pot pie bubbled over, it landed on the tray instead of the stove — easier clean up!