When I was growing up, Chicken Pot Pie was one of my favorite dinners in the winter time. I loved the creamy warmth and the flakey crust. We always ate the store bought/frozen pies though, so I never learned how to cook them. Once I realized that gluten was off limits for me, Chicken Pot Pies became a thing of the past. Until now…
This is the world’s easiest to make pot pie. It is absolutely delicious, but also much much healthier than the traditional pot pie recipes and infinitely healthier than what you can buy in the store. The secret here is that it is loaded with veggies and it uses almond milk to add the staple creaminess. It can also be prepared in about 15 minutes since we use quality frozen veggies in this recipe (no chopping required) and pre-prepared shredded chicken.
This recipe makes a double batch of filling. You can use half the filling for the pie you are making today and you can freeze the other half for an even easier home-cooked meal down the road.
Ingredients
- 4 cups of shredded chicken (precooked – you can also use leftover rotisserie chicken if you have that on hand)
- 2 bags of Trader Joe’s Vegetable Melange
- 1 bag frozen pearl onions
- 1 bag frozen organic corn (you can switch this for peas if you prefer)
- 1/4 cup all purpose gluten-free flour (you can use regular flour if you don’t need gluten free)
- 2-3 cups Unsweetened Plain Almond Milk
- Pepper to taste (we use about a tablespoon in this recipe)
- One pie crust top (you can buy one or make one with this simple recipe)
Instructions
Preheat oven to 425F.
In a large pot, place both bags of the vegetable melange, the pearl onions, and the frozen corn. Heat the veggies over medium heat until they are warmed through.
Sprinkle the flour over the veggies and stir until they are well coated. Slowly add in the almond milk and mix the veggies with the milk. Continue to stir the mixture as the milk thickens into a creamy sauce (you can add in more milk if you would like it to be saucier/creamier).
Once the sauce has thickened. Remove from the heat and add in the shredded chicken and the pepper. Stir until all ingredients are evenly mixed.
Place half the mixture into a ceramic pie dish. Roll out the pie crust and place over the dish. Trim the crust (if needed) so that about 1/2″ of the crust overhangs the dish. Press the crust down on the sides of the dish and cut 3 slits in the top. Bake the pie in the oven until the crust is golden brown (about 20 minutes). Let the pie rest for 5 minutes before serving.
Save the remaining mixture in a freezer-safe container or ziplock bag for an easy dinner later on.
