by Caroline Williams
The past couple of days have been rainy and overcast in Utah. For some reason, this has made me crave chicken potpie. But as I’ve mentioned before, dairy tends to make me sick so I found a chicken pot pie recipe and made a few substitutions. Blake and I really enjoyed it and ate it while snuggling up to our favorite T.V. show while the rain did its thing.
For the Crust (for two 9-inch. Piecrusts):
2 C. Whole-Wheat Flour
¼ Tsp. Salt
2/3 C. Olive Oil
Simply mix all ingredients into a bowl. Once mixed, divide the dough into two. Roll out each half onto the counter into a piecrust shape.
For the Chicken Pot Pie Mixture:
1 C. Thinly sliced carrots
1 C. Small diced potatoes
½ C. Thinly Sliced Carrots
1/3 C. Finely Chopped Onion
½ C. Butter substitute (I used Earth Balance)
1/3 C. Gluten-free flour substitute
½ Tsp. Salt
¼ Tsp. Pepper
¼ Tsp. Garlic powder
1 ¾ C. Vegetable Broth
2/3 C. Almond milk
Preheat the oven to 425 degrees. In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Take your pie crusts and use one to line the pie pan. Pour the chicken mixture into the pie pan. Use the other piecrust to lay on top of the mixture. Fringe the edges to seal the pie and then puncture a couple of holes in the crust to allow ventilation.
Bake for 30-35 minutes.
Adapted from: Chicken Pot-pie on foodnetwork