Dairy-Free Chicken Pot Pie
Serves: 8
Pie Crust:
  • 1-1/4 cups all-purpose flour
  • ¼ tsp salt
  • ½ cup Miyoko’s European Style Vegan Butter, cubed
  • 3-4 Tbsp ice water
Pot Pie Filling
  • 3 Tbsp olive oil, divided
  • 1 lb Mary’s organic boneless, skinless chicken breast halves, cut into 1" pieces
  • Salt and pepper to taste
  • 12 oz assorted mushrooms, such as shiitake and button, sliced
  • 1 small onion, chopped
  • 4 carrots, diced
  • 3 celery stalks, sliced
  • 1 Tbsp fresh thyme
  • 1 Tbsp fresh parsley, chopped
  • 1 garlic clove, minced
  • ½ cup white wine
  • 1-1/2 cups Pacific unsalted chicken stock
  • ¼ cup all-purpose flour
  • 1 cup frozen green peas
  • 1 egg, lightly beaten to create an egg wash
  1. In a large bowl, mix flour and salt. Cut in butter until well-combined and crumbly. Slowly add ice water, mixing with a fork until dough holds together. Shape dough into a disk and wrap in plastic wrap. Place in refrigerator for at least 1 hour (or overnight).
  2. Preheat oven to 425°F. Coat an 8-cup ceramic baking dish with a little olive oil.
  3. Season cut chicken with salt and pepper. Heat 1-1/2 Tbsp of oil in a large Dutch oven over medium-high heat. Add chicken to the pan and cook until lightly browned, about 3 minutes. Remove chicken and set aside.
  4. Heat the remaining oil in a saucepan. Add the mushrooms, onions, carrots, celery, thyme, parsley and garlic. Cook for about 10 minutes, until mushrooms are browned. Add the wine and cook until evaporated. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture to pan and bring to a boil, scraping pan to loosen browned bits. Cook until slightly thickened, about 2 minutes. Stir in peas and chicken. Spoon chicken mixture into the prepared bakery dish.
  5. Roll dough to the shape of your dish large enough to cover. Lay dough over filling and trim the edges. With a sharp knife, cut at least 3 slits in the crust. Brush crust with beaten egg. Place the pot pie on a cookie sheet and bake until bubbly and crust is golden, about 30 minutes.
Recipe by Northwest Fresh at https://nwfresh.haggen.com/dairy-free-chicken-pot-pie/