Dairy Free Chicken Pot Pie

Chicken pot pie is one of my favorites. I mean, who doesn’t love comfort food? On cold nights, lazy days, and family nights, comfort foods are what we long for. The homemade flaky crust. Creamy chicken filling. Savory and satisfying flavors. My mouth is watering as we speak!

• 

Traditional recipes are made with dairy and while delicious, they are not the most allergen friendly. This was a personal realization of mine when I had to go dairy free for four months. Nothing makes you want something more than when you can’t have it. And I really wanted chicken pot pie. It was time to create a dairy free recipe. Pie may sound intimidating, but it really was simple to put together.

I usually cook and shred my chicken in the crockpot either the day before or the day of so it’s one less pan I have to stand over waiting for food to cook. A few seasonings I add to my chicken are salt, pepper, garlic powder, and dried thyme for extra flavor. For the veggies, I use an organic mixed veggies bag (Thanks Aldi!). And this crust recipe is by Betty Crocker.

The filling for this recipe is made creamy by creating a roux (a mixture of flour, oil, and liquid). It may not be as easy as adding a can of creamed soup, but it still is simple and much healthier. I especially love using this coconut oil for baking and cooking!

• 

What comfort food do you crave?

Ingredients:

Prepared double crust pie crust (I prefer the @bettycrocker recipe)
1 small onion, diced
2 garlic cloves, minced
2 tbsps @nutiva butter flavored coconut oil
2 tbsps flour
1 tsp salt
1 tsp pepper
1/4 cup white wine
2 cups chicken broth
2 cups chicken, cooked and shredded
1.5 cups frozen mixed veggies

Directions:

Preheat oven to 350 degrees.

Saute the onion and garlic in a large skillet with the coconut oil over medium high heat until onion is translucent. Create your roux by adding flour, salt, and pepper and stir constantly for 1 minute. Add white wine and stir for one minute. Gradually whisk in chicken broth and whisk until mixture comes to a simmer again and begins to thicken. Add your chicken and veggies and stir. Transfer mixture to a prepared pie crust and top with second pie crust. Cut several slits into the top of the pie crust to allow venting.
Bake for about 1 hour or until crust is golden. Let sit 10 minutes before slicing and enjoy!