Little one has had a simultaneously runny and stuff nose since yesterday morning and I am feeling not-so-hot today myself, so it’s a comfort food kind of day at our house. It’s ridiculously hot outside so I’m not really in the mood to cook up a big ol’ pot of chicken noodle soup, but I am in the mood for the kind of food that envelopes you in an inviting hug of tastes, textures and flavors. What better comfort food than hearty chicken pot pie — flaky crust, creamy chicken and crisp vegetables – yum! Here’s the recipe so you can replicate it at your house. If you want to go vegan, just ditch the chicken and replace with more veggies of your choice. This recipe serves 4-6 depending on how hungry your family is. This isn’t my prettiest chicken pot pie — I didn’t let the pie shells completely thaw and ended up cracking the top pie shell when I laid it on top of the filling, but it tastes delicious! Now you can learn from my mistake and be patient when thawing your pie shell.
Tip: To make this a quick & easy weeknight dinner, cook the chicken & the cream of mushroom soup over the weekend and leave them in the fridge ready to use! And, if your local grocery store makes dairy-free & soy-free rotisserie chicken, you can use shredded rotisserie chicken in the recipe to cut down on prep time!
Ingredients
1 lb. chicken, cooked and chopped into cubes (I use chicken tenderloins, season them with 1 tsp. garlic powder, 1 tsp. dried parsley, 1/2 tsp. paprika and salt & pepper to taste and then saute in a little olive oil until cooked through)
2 dairy-free, soy-free frozen pie shells (I recommend Wholly Wholesome Organic Traditional 9″ Pie Shells)
2 1/2 c. dairy-free, soy-free cream of mushroom soup (see my recipe to make your own! )
1 16-oz. package of frozen mixed vegetables (carrots, corn, peas & green beans are a good mix!)
2 -4 tbsp. rice milk or almond milk or 1 egg white, beaten (for brushing the top of the pie shell)
Other fun additions: chopped celery, sliced mushrooms, and any other veggie you love!
Directions
In a saucepan over medium heat, combine the soup, chopped chicken and vegetables, just until heated through.
Place the filling inside of one of the pie shells and top with the second pie shell, pressing at the edges to ensure you’re creating a tight seal around the pie. Cut a few slits on top of the pie to allow air to vent.
Brush the top of the pie shell with either the egg white or the “milk,” ensuring to cover the edges so you get a nice golden color to your pie.
Cook in a 375 F oven for 40-50 minutes or until golden brown and the filling inside is bubbling. Allow to cool for 5 minutes before cutting and serving.
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