Health Meets Comfort: Try The Almond Milk Chicken Pot Pie Recipe – A Guilt-free Feast

Craving a classic comfort food with a modern twist? Look no further than this chicken pot pie recipe using almond milk. This delightful dish combines tender chicken, a creamy almond milk sauce, and an array of vegetables, all encased in a golden, flaky crust. Whether you’re a seasoned cook or just starting out, this recipe is sure to impress your taste buds and leave you feeling satisfied.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/4 cup all-purpose flour
• 3 cups almond milk
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground nutmeg
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped fresh parsley
• 1 (9-inch) unbaked pie crust
• 1 egg yolk
• 1 tablespoon water

Instructions

1. Prepare the Chicken:

• In a large skillet, heat the olive oil over medium heat.
• Add the chicken pieces, salt, and pepper. Cook until browned on all sides.
• Remove the chicken from the skillet and set aside.

2. Sauté the Vegetables:

• In the same skillet, add the onion, celery, and carrots. Cook until softened.

3. Make the Almond Milk Sauce:

• In a medium saucepan, whisk together the flour, almond milk, thyme, rosemary, garlic powder, and nutmeg.
• Bring to a simmer over medium heat, stirring constantly.
• Cook until the sauce has thickened, about 5 minutes.

4. Combine the Ingredients:

• In a large bowl, combine the chicken, vegetables, almond milk sauce, peas, corn, Parmesan cheese, and parsley.
• Stir until well combined.

5. Assemble the Chicken Pot Pie:

• Preheat oven to 375°F.
• Place the pie crust in a 9-inch pie plate.
• Pour the chicken pot pie filling into the pie crust.
• Top with the remaining pie crust. Crimp the edges to seal.

6. Egg Wash and Bake:

• In a small bowl, whisk together the egg yolk and water.
• Brush the egg wash over the top of the pie crust.
• Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

7. Let Cool and Enjoy:

• Remove the chicken pot pie from the oven and let it cool for 10 minutes before serving.
• Enjoy the creamy, comforting goodness of your homemade chicken pot pie with almond milk!

Tips for Perfection

• For a crispy crust, chill the pie dough for at least 30 minutes before rolling it out.
• If you don’t have frozen peas and corn, you can use fresh or canned vegetables instead.
• For a richer flavor, use a combination of almond milk and chicken broth in the sauce.
• If you’re short on time, use a pre-made pie crust. Just be sure to pre-bake it according to the package instructions before filling it.

Variations

• For a vegetarian version, omit the chicken and add extra vegetables, such as mushrooms, zucchini, or bell peppers.
• For a spicy kick, add a pinch of cayenne pepper or red pepper flakes to the sauce.
• For a cheesy topping, sprinkle some shredded cheddar cheese over the pie crust before baking.

Serving Suggestions

Serve the chicken pot pie with a side of mashed potatoes, roasted vegetables, or a fresh salad. For a complete meal, pair it with a warm bowl of soup or a crisp green salad.

Storage

Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the pie for up to 2 months. When you’re ready to serve, thaw the pie in the refrigerator overnight and then reheat it in the oven at 350°F until warmed through.

“Beyond Conclusion” Ending

Indulge in the scrumptiousness of this chicken pot pie recipe with almond milk, a culinary masterpiece that’s sure to tantalize your taste buds. Whether you’re hosting a dinner party or enjoying a cozy night in, this dish is guaranteed to be a hit. So grab your apron, gather your ingredients, and embark on a culinary journey that will leave you craving more. Bon appétit!

Answers to Your Most Common Questions

1. Can I use other types of milk instead of almond milk?

Yes, you can use other types of plant-based milk, such as oat milk, soy milk, or coconut milk. However, the flavor and texture of the sauce may vary slightly.

2. How can I make the crust from scratch?

You can make a homemade pie crust using a combination of flour, butter, salt, and water. Follow a reliable pie crust recipe to ensure the best results.

3. Can I use leftover chicken for this recipe?

Absolutely! Leftover chicken works perfectly in this recipe. Simply shred or dice the chicken and add it to the filling.

4. How do I know when the chicken pot pie is done baking?

The pie is done baking when the crust is golden brown and the filling is bubbly. You can also insert a toothpick into the center of the pie; if it comes out clean, the pie is ready.

5. Can I freeze the chicken pot pie?

Yes, you can freeze the chicken pot pie before or after baking. To freeze before baking, assemble the pie but do not bake it. Wrap it tightly in plastic wrap and then aluminum foil and freeze for up to 2 months. To freeze after baking, let the pie cool completely and then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months.