Okay guys, this is not a drill. I repeat, this is not a drill!
When I served this recipe to my boyfriend, I got an “oh my God this is amazing.” and “this is the best thing you’ve ever made” and “really oh my God this is delicious.”
Just to level set here, my guy is not a man of many words. He loves my cooking of course, thanks me for every meal, and makes all of the appropriate “mmm!” noises when eating, but only once in a blue moon do get something with this enthusiasm.
And not to toot my own horn here, but this recipe totally rocks. I cannot get over how delicously flaky and perfect the crust came out to be, it really tastes like the real thing – and the egg wash finish makes it just pretty darn perfect.
What I love about Chicken Pot Pie is that this is a recipe can be used and swapped for a Turkey Pot Pie to use up my holiday leftovers. Yay!!
Another trick to this recipe is to bake the bottom crust for just a few minutes before adding the filling mixture – makes a great difference.
You may also be wondering about the almond milk in the filling – no you can’t tell it’s almond milk! Just be sure you’re not getting vanilla flavoring, they do make just plain unsweetened almond milk (I picked up mine at Whole Foods.)
Enjoy this one guys!
- 1/3 cup ghee
- 1/3 cup chopped sweet onion
- 1/3 cup chopped celery
- 1/3 cup cassava or tapioca flour or arrowroot
- 1/2 tsp salt
- 1/4 tsp white pepper
- 2 cups chicken broth
- 1/2 cup unsweetened and unflavored almond milk
- 1 cup peas (boil to soften or use frozen)
- 1 cup diced carrots (boil to soften or use frozen)
- 2 2/12 cup shredded chicken
Preheat oven to 350 degrees. Begin by preparing the dough that makes the crust. You can split this into two mixtures and split evenly. Add all ingredients into a large mixing bowl (except for the additional egg yolk for the egg wash) and mix together using a wooden spoon. Take half of the mixture and press to the bottom and sides of a pie dish, then poke several holes in the dough with a fork. Place in the oven for 5 minutes, then remove to cool. Change oven heat from 350 degrees to 425 degrees F.
In a large pot over medium heat, add the ghee as the pot beings to warm up. Add chopped onion and celery to the pot, stirring for a couple of minutes until they soften slightly. Add in the remaining ingredients - making sure that the flour is whisked smoothly Into the mixture. When adding the carrots or peas, if they are fresh versus frozen, be sure that those are precooked and softened.
Pour the pie filling mixture into the pie pan over the bottom crust.
Place wax paper on your counter top and add the remaining pie crust mixture on top. Roll out the dough with a rolling pin (if you add another layer of wax paper, it will be easier to roll out.) Very carefully take the crust after peeling off the wax paper and place on top of the pie.
Take the overlapping dough and crimp the edges with your fingertips. Take the egg yolk and use a pastry brush to brush over the crust. Cover with tinfoil and bake for approximately 30 minutes until crust is golden brown.
Let the pie cool for approximately 10 minutes before serving.
Eat up and enjoy!