Chicken pot pie

I love me some chicken pot pie. It's just so good. Savory filling with lots of veggies, a flavorful crust... yum.

I like putting seasonings into the crust for that extra layer of flavor, and I like being able to customize the filling so that everything I like is in there. Plus, unlike previous versions of this recipe, this one does not contain dairy. It also doesn't use leftover chicken, because I didn't have any.

The only thing I would change for this recipe is to use a smaller diameter pan, so that the pie is deeper and has a higher filling-to-crust ratio. I used a standard 9-inch pie plate but would use a 7-inch round cake pan next time.

Chicken pot pie

Filling:

1 chicken thigh

1/4 onion, chopped

1 carrot, chopped into small pieces

olive oil

1 big handful of frozen broccoli, thawed in the microwave and chopped into smaller pieces

1/2 c. frozen peas

salt and pepper

1/2 tsp ground thyme

1 sprig of fresh rosemary, finely chopped

Put a pan over medium heat and add in the chicken, onion, and carrot. Drizzle in some olive oil and stir. Let cook, stirring every few minutes and flipping the chicken, until the veggies have gotten soft and the chicken is cooked. 

Remove the chicken, cut it into small pieces, and add back into the pan. Add in the broccoli and peas.

Splash about 1/2 c. water in the pan and gently scrape the browned bits from the bottom. 

Whisk 1 Tbsp GF flour into 1/2 c. cold almond milk. Pour it into to the pan and mix well. As it comes to a boil, the mixture will start to thicken. Reduce the heat to a simmer and let it cook until the consistency is right.

In the meantime, prepare the biscuit crust:

1 c. GF flour

1 tsp baking powder

1/4 tsp salt

1/4 tsp ground thyme

1/8 tsp garlic powder

1/8 tsp pepper

3 T. vegan I can't believe it's not butter

1/4 c. cold almond milk

Mix the dry ingredients together and use a pastry blender to cut in the "butter" until the mixture looks like little pea-sized balls. Stir in the almond milk to make a soft dough.
Split the dough in half and press one half into the bottom of a greased pie plate. Pour the filling into the pan. Gently roll out the other half of the dough on a piece of wax paper and place it biscuit-side down on top of the filling. Slowly peel off the wax paper to leave the dough perfectly placed on top. I used a fork to roughly seal the edges together and poke holes.

Bake at 350 for 25 minutes. Makes about 4 servings.