Alpha Gal Safe Chicken Pot Pie
Alpha Gal Safe Chicken Pot Pie
Ingredients
For the Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup vegetable shortening, chilled and cut into 1/2-inch pieces
- 1/2 cup ice water, plus 1 to 2 tablespoons as needed
For the Filling
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 yellow onion, chopped
- 1 cup carrots, diced
- 3/4 cup celery stalks, diced
- 1/2 cup all-purpose flour
- 2 cups chicken broth, low sodium
- 1 1/2 cups unsweetened plant-based milk, such as almond or oat milk
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the flour and salt. Cut in the chilled vegetable shortening with a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
⏱️ 15 min
- 2
Preheat your oven to 400°F.
⏱️ 5 min•🌡️ 400
- 3
Cook the chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 8 min
- 4
Sauté the vegetables: Add the chopped yellow onion, diced carrots, and diced celery to the same skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 6-8 minutes.
⏱️ 8 min
- 5
Make the roux: Sprinkle the 1/2 cup of all-purpose flour over the cooked vegetables and stir constantly for 1 minute to cook out the raw flour taste.
⏱️ 2 min
- 6
Build the sauce: Gradually whisk in the chicken broth and plant-based milk until smooth. Bring the mixture to a simmer, stirring frequently, until the sauce thickens, about 3-5 minutes.
⏱️ 5 min
- 7
Combine filling ingredients: Stir in the dried thyme, crushed dried rosemary, salt, and black pepper. Return the cooked chicken to the skillet. Add the frozen peas and frozen corn, stirring to combine all ingredients.
⏱️ 3 min
- 8
Assemble the pie: On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim any excess dough, leaving about a 1/2-inch overhang.
⏱️ 5 min
- 9
Pour the chicken filling into the pie crust-lined plate, spreading it evenly.
⏱️ 2 min
- 10
Top the pie: Roll out the second disk of dough into another 12-inch circle. Carefully place it over the filling. Trim and crimp the edges of both crusts together to seal. Cut several slits in the top crust to allow steam to escape during baking.
⏱️ 5 min
- 11
Bake the pot pie for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely cover the edges with aluminum foil.
⏱️ 40 min•🌡️ 400
- 12
Rest and serve: Let the pot pie rest for 10-15 minutes before slicing and serving. Garnish with fresh chopped parsley, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Alpha Gal Safe Chicken Pot Pie
Ingredients
For the Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup vegetable shortening, chilled and cut into 1/2-inch pieces
- 1/2 cup ice water, plus 1 to 2 tablespoons as needed
For the Filling
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 yellow onion, chopped
- 1 cup carrots, diced
- 3/4 cup celery stalks, diced
- 1/2 cup all-purpose flour
- 2 cups chicken broth, low sodium
- 1 1/2 cups unsweetened plant-based milk, such as almond or oat milk
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the flour and salt. Cut in the chilled vegetable shortening with a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
⏱️ 15 min - 2
Preheat your oven to 400°F.
⏱️ 5 min•🌡️ 400 - 3
Cook the chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 8 min - 4
Sauté the vegetables: Add the chopped yellow onion, diced carrots, and diced celery to the same skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 6-8 minutes.
⏱️ 8 min - 5
Make the roux: Sprinkle the 1/2 cup of all-purpose flour over the cooked vegetables and stir constantly for 1 minute to cook out the raw flour taste.
⏱️ 2 min - 6
Build the sauce: Gradually whisk in the chicken broth and plant-based milk until smooth. Bring the mixture to a simmer, stirring frequently, until the sauce thickens, about 3-5 minutes.
⏱️ 5 min - 7
Combine filling ingredients: Stir in the dried thyme, crushed dried rosemary, salt, and black pepper. Return the cooked chicken to the skillet. Add the frozen peas and frozen corn, stirring to combine all ingredients.
⏱️ 3 min - 8
Assemble the pie: On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim any excess dough, leaving about a 1/2-inch overhang.
⏱️ 5 min - 9
Pour the chicken filling into the pie crust-lined plate, spreading it evenly.
⏱️ 2 min - 10
Top the pie: Roll out the second disk of dough into another 12-inch circle. Carefully place it over the filling. Trim and crimp the edges of both crusts together to seal. Cut several slits in the top crust to allow steam to escape during baking.
⏱️ 5 min - 11
Bake the pot pie for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely cover the edges with aluminum foil.
⏱️ 40 min•🌡️ 400 - 12
Rest and serve: Let the pot pie rest for 10-15 minutes before slicing and serving. Garnish with fresh chopped parsley, if desired.
⏱️ 10 min