Ingredients:
For the Filling:
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 small onion, finely chopped
- 1 cup mushrooms, sliced (optional)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup unsweetened almond milk (or other milk substitute)
- 1 teaspoon poultry seasoning
- Salt and pepper to taste
- Cooking spray
For the Crust:
- 1 cup all-purpose flour
- 1/4 cup cold unsalted butter, cubed
- 1/4 cup cold water
- 1/4 teaspoon salt
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Filling:
- In a large skillet, sauté the chopped onion and garlic over medium heat until softened. Add the mushrooms if using and cook until they release their moisture.
- Sprinkle flour over the vegetables and stir to coat. Cook for an additional minute.
- Gradually whisk in the chicken broth and almond milk to avoid lumps. Continue stirring until the mixture thickens.
- Stir in the shredded chicken, frozen mixed vegetables, poultry seasoning, salt, and pepper. Cook until the vegetables are heated through. Remove from heat.
- Prepare the Crust:
- In a mixing bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add cold water, mixing until the dough comes together. Form the dough into a ball.
- Assemble the Pot Pie:
- Lightly coat a pie dish with cooking spray. Roll out the crust on a floured surface to fit the pie dish.
- Pour the chicken and vegetable filling into the pie dish. Place the crust over the filling and seal the edges.
- Bake:
- Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.
- Serve:
- Allow the Chicken Pot Pie to cool for a few minutes before serving.
