Chicken pot pie

Updated at: Sat, 21 Oct 2023 15:06:47 GMT

Step 1

Preheat the oven to 425 degrees and place a pie pan (or a casserole dish) on a rimmed baking sheet to catch any spillage.

Step 2

Heat a large sauce pan over medium heat. Add in the butter, onion, salt, and pepper.

Step 3

Once the butter is melted, add in the flour and mix well. Cook for 5 minutes until the onions soften.

Step 4

Add in the almond milk, and whisk well. Then add in the broth and cook for 5 minutes, stirring often, until the sauce has thickened and coats the spoon.

Step 5

Add in the frozen vegetables and chicken, cook for an additional 5 minutes while you make the crust.

Step 6

To make the crust, combine the flour, salt, and butter in a large bowl. Use a pastry cutter or your fingers to work the butter into the flour until the butter pieces are small (the size of 1/2 a pea).

Step 7

Add cold water to the dough one tablespoon at a time, mixing with a fork, until it comes together as a dough. If you’re not sure, grab a handful, if you can make the dough ball up in your hand, it’s perfect.

Step 8

Move the dough to a clean floured surface and roll it out so that it’s large enough to drape over your pie pan (I like to turn the pie pan over and hover it over the rolled out dough to ensure it will fit).

Step 9

Scoop the pot pie mixture into the pie pan, and drape the crust over the top. Use your fingers to pinch the crust all around (see photo). Poke the top 3 times with a fork to vent the crust.

Step 10

Add the pot pie to the oven and bake for 35 minutes, until the crust is golden brown and the filling bubbling.

Step 11

Move the pot pie to a cooling rack or countertop and cool for 10 minutes before cutting into it (helps the sauce thicken).

Step 12

Slice into 8 pieces and serve hot

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