Chicken and Veggie Pot Pie (Alpha-Gal Safe)
Chicken and Veggie Pot Pie (Alpha-Gal Safe)
Ingredients
For the Oil Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup vegetable oil
- 1/2 cup cold water
For the Filling
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 yellow onion, medium, diced
- 1 cup carrots, diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 2 cups alpha-gal safe chicken broth
- 1 cup unsweetened plant-based milk, (such as almond or oat milk)
- 1 1/2 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the flour and salt. In a separate bowl, whisk together the vegetable oil and cold water until well combined. Pour the wet ingredients into the dry ingredients and mix with a fork until a dough forms. Divide the dough in half, form each half into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
⏱️ 10 min
- 2
Preheat your oven to 400°F. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the diced chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 10 min•🌡️ 400
- 3
Add the diced onion, carrots, and celery to the same skillet. Sauté for 5-7 minutes, until the vegetables begin to soften. Stir in the 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 8 min
- 4
Gradually whisk in the chicken broth and plant-based milk, ensuring no lumps form. Bring the mixture to a simmer, then add the diced potatoes, dried thyme, and crushed rosemary. Reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the potatoes are tender.
⏱️ 15 min
- 5
Stir in the cooked chicken, frozen peas, and frozen corn. Season with salt and black pepper to taste. Remove the skillet from the heat.
⏱️ 3 min
- 6
On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Pour the chicken and vegetable filling into the pie crust.
⏱️ 5 min
- 7
Roll out the second disc of pie dough into another 12-inch circle. Place it over the filling. Trim any excess dough from the edges, leaving about a 1/2-inch overhang. Crimp the edges to seal the top and bottom crusts together. Cut a few slits in the top crust to allow steam to escape during baking.
⏱️ 5 min
- 8
Bake the pot pie in the preheated oven 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 tent it with aluminum foil.
⏱️ 40 min•🌡️ 400
- 9
Remove from the oven and let the pot pie rest for 10-15 minutes before serving to allow the filling to set.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Veggie Pot Pie (Alpha-Gal Safe)
Ingredients
For the Oil Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup vegetable oil
- 1/2 cup cold water
For the Filling
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 yellow onion, medium, diced
- 1 cup carrots, diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 2 cups alpha-gal safe chicken broth
- 1 cup unsweetened plant-based milk, (such as almond or oat milk)
- 1 1/2 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the flour and salt. In a separate bowl, whisk together the vegetable oil and cold water until well combined. Pour the wet ingredients into the dry ingredients and mix with a fork until a dough forms. Divide the dough in half, form each half into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
⏱️ 10 min - 2
Preheat your oven to 400°F. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the diced chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 10 min•🌡️ 400 - 3
Add the diced onion, carrots, and celery to the same skillet. Sauté for 5-7 minutes, until the vegetables begin to soften. Stir in the 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 8 min - 4
Gradually whisk in the chicken broth and plant-based milk, ensuring no lumps form. Bring the mixture to a simmer, then add the diced potatoes, dried thyme, and crushed rosemary. Reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the potatoes are tender.
⏱️ 15 min - 5
Stir in the cooked chicken, frozen peas, and frozen corn. Season with salt and black pepper to taste. Remove the skillet from the heat.
⏱️ 3 min - 6
On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Pour the chicken and vegetable filling into the pie crust.
⏱️ 5 min - 7
Roll out the second disc of pie dough into another 12-inch circle. Place it over the filling. Trim any excess dough from the edges, leaving about a 1/2-inch overhang. Crimp the edges to seal the top and bottom crusts together. Cut a few slits in the top crust to allow steam to escape during baking.
⏱️ 5 min - 8
Bake the pot pie in the preheated oven 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 tent it with aluminum foil.
⏱️ 40 min•🌡️ 400 - 9
Remove from the oven and let the pot pie rest for 10-15 minutes before serving to allow the filling to set.
⏱️ 15 min