Chicken Pot Pie
The gluten-free crust and other dairy-free sauce ingredients make this Chicken Pot Pie healthy. Carrots, peas, corn, shredded chicken, and a creamy herbal sauce are all in it. Serve it as a lovely main dinner dish that will certainly impress!
Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes
Servings: 6 servings
Ingredients
2 homemade pie crusts
1 lb. chicken cooked, around 3 – 3 ½ cups
2 Tbsp. of butter
½ cup of celery finely chopped
1 cup of carrots finely chopped
1 small of sweet onion finely chopped
2 cloves garlic crushed
½ cup of flour gluten-free 1-to-1 blend
¾ cup of milk cashew or almond milk
1 ¼ cups of vegetable or broth chicken, regular sodium
½ tsp. of salt to taste
¼ tsp. of black pepper
¼ tsp. of thyme dried
¼ tsp. of rosemary dried
¼ tsp. of tarragon dried
¾ cup of frozen peas
¾ cup of frozen corn
1 egg optional
1 Tbsp. milk optional
Instructions
1. Homemade pie crusts are prepared. For a 9-inch pie plate, roll each one out up to 11-inches across. Cook shredded chicken with the Instant Pot or use a rotisserie chicken. Preheat the oven to 425°. Then add the butter, celery, carrots, and onion to a big skillet or Dutch oven. Sauté for 7-10 min over medium heat. Add the crushed garlic and saute for around 1 minute. Lower the heat and sift it into the flour. Stir the flour into the vegetables until the blend is perfect.
2. A big skillet is full of ingredients that prove how a healthy filling of chicken pot pie could be made. Add chicken broth and milk in incremental amounts. After each addition, stir well enough and wait to add the next amount until the sauce thickens slightly. Cook over low heat once all of the liquid has been added, stirring frequently, for 3 minutes. Stir in the salt, pepper, herbs, peas, and corn, and turn off the heat.
3. On the bottom of a 9-inch pie plate that has been sprinkled with non-stick cooking spray, put one 11-inch pie crust. Add the chicken to the bottom of the crust of the pie and pour the vegetable sauce into it.
4. Cover the second pie crust with the chicken and vegetables. With a sharp knife, trim the excess. Tuck in the edges, squeeze the bottom pie crust to the top pie crust so that it seals the whole pot pie. To create a fluted effect, push in 1-inch segments along the edge and use both thumbs. And corn.
5. At the top of the pie dough, cut a few vent holes so that steam could be released while baking. In order to make a flaky and golden crust, cut a vent hole in the top of a pie and then brush an egg wash on top.
Optional:
Whisk one egg and a tablespoon of milk together. To start making it golden and flaky, brush egg wash over the pie crust.
In the preheated oven, bake the chicken pot pie for 50 minutes or until the top is golden brown. To catch any drippings, ensure you put an extra pan below the pot pie.
Before serving, let it cool for 15 minutes once the pot pie is cooked. Enjoy!