dairy free chicken pot pie with puff pastry
Brush with egg wash and cut slits into the pastry. 1 square prepared puff pastry cut into 4 squares.
Savory Dairy Free And Gluten Free Chicken Pot Pie Recipe Recipe Chicken Pot Pie Recipe Puff Pastry Gluten Free Chicken Pot Pie Pot Pies Recipes
Stir in flour and cook for a minute or two before pouring in chicken stock while stirring constantly.
. Can be made ahead of time and frozen to make weeknights easier. Sprinkle with salt pepper and reserved rosemary. Ingredients 4 cups shredded rotisserie chicken white and dark meat 2 Tbsp avocado oil 1 large yellow onion chopped 4 cloves of garlic finely chopped 24 oz portobello mushrooms washed stemmed and sliced 2 lbs cubed butternut squash 10 oz frozen peas 4 cups gluten-free chicken broth.
1 egg beaten or 2 tablespoons dairy-free milk beverage. Place carrots celery and potato in a medium saucepan and cover with water 25 cups. The chicken and vegetables are swimming in a creamy dairy free sauce.
½ cup green peas. Swapping the all-purpose flour for 11 Baking Flour. In deep skillet bring chicken stock parsley celery and bay leaf to simmer.
1 egg 1 tbsp whole milk. Add carrots and onions cook for about 10 minutes cooked but still firm. Place the other puff pastry sheet on top.
In a small bowl whisk together egg and 1 tbsp of whole milk. For the white sauce melt butter in a saucepan. Black pepper to taste.
Ingredients 4 leeks sliced 4 sprigs fresh thyme stalks removed 1 tablespoon olive oil 250 g baby chestnut mushrooms halved 4 chicken breasts diced 50g plain flour or gluten-free flour 250 ml chicken stock 150 ml dairy free cream alternative 1 pack puff or shortcrust pastry 1 egg beaten to glaze. Trim it to fit and press the edges together to seal. Add salt pepper and sage.
2 potatoes peeled and diced. Bake for 40-45 minutes or until the crust is brown and flaky. To make a gluten-free pot pie.
Use your favorite nut milk in lieu of the cows milk. First preheat your oven as the prep is really quick and puff pastry should not be standing long at room temperature. Cover the chicken pot pie filling with the pastry dough and let the pastry cover the whole dish and come over the sides of the dish.
Bake the bottom pastry for about 5 to 7 minutes or until it starts to puff. Cut a few vents in the crust. Remove the pastry from the oven and pour the filling into it.
This will give you a beautiful browned crust. How to make puff pastry chicken pot pie recipe. Preheat the oven to 400F.
Because the milk is used to make the gravy creamier you can even omit the cows milk altogether. Works great with leftover chicken rotisserie chicken or even turkey. 4 cups turkey stock chicken stock or broth see Leftover Gravy Option below 3 cups cooked shredded turkey or chicken.
Place the pie pan on a baking sheet and place in the oven. Allow the Chicken Pot Pie to cool about 10 minutes before scooping and serving. To make a dairy-free pot pie.
Remove chicken and let cool. Swap the puff pastry for gluten-free pie dough. Roll out one sheet of puff pastry and place it in a 9-inch pie dish trimming to fit.
In the pastry crust we replace butter with crisco shortening. The crust is flaky with no dairy or gluten. Let stand for about 5 minutes.
Beat an egg in a small bowl and brush the top of the pastry with the egg with a pastry brush. Place the puff pastry on top and pinch to sides. Bring to a boil for 1 minute and then simmer until vegetables are soft 10-15 minutes.
With a pastry brush brush the egg wash along the rim and sides of the ramekinspyrex. Cover and cook for 20 minutes on medium-low heat. For an egg free option you can brush the top with a non-dairy milk.
Its easily customizable to include your favorite vegetables. Bake at 350 degrees for about 40-50 minutes until pastry is golden brown.
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