Makes Six Servings, One 9" Pie Tin
This recipe has a long prep time (45-60 min) but is worth every minute for the taste.
Ingredients:
2 cups Chicken, shredded
2 Russet Potatoes, peeled and diced
1/3 cup Vegan Butter
1/3 cup Gluten-Free Flour
1/3 cup Chopped Onion
1 tsp Thyme
3/4 tsp Salt
1/4 tsp Pepper
2 cups Chicken Broth
2/3 cup Oat Milk
2 cups Frozen Mixed Vegetables (corn, peas, carrots, green beans, etc)
Shredded Chicken Steps:
Place thawed chicken breast, can be frozen but will add significant time, in a medium pot and add water until the chicken breast is fully submerged.
Place on the pot on the stove, set to medium heat. Let the chicken breast sit in gently boiling water for 10-20 minutes, depending on breast size.
To check for doneness without a thermometer, cut open the breast at the thickest part to ensure there is no more pink. With a thermometer, the chicken should be at 160°F.
To shred, use fingers, two forks, or a handheld mixer set on low. Set aside 2 cups of shredded chicken
Boiled Potatoes Steps:
Peel the two russet potatoes and then dice into small pieces. Then combine with 3 cups of water in a medium pot.
Place the pot with water and diced potatoes on the stovetop at medium-high heat.
Let potatoes boil for 8 minutes and then drain. Set the potatoes aside.
Now: Pre-heat the oven to 425°F and make sure the oven rack is in the lowest position to avoid a soggy crust.
Pot Pie "Sauce" Steps:
In a large pot, melt the vegan butter over medium heat. Add in the gluten-free flour, chopped onion, thyme, salt, and pepper. Stir for a minute.
Stir in chicken broth and oat milk. Heat to a boil while stirring constantly for two minutes.
Remove from heat and stir in the shredded chicken and boiled potatoes.
Final Steps:
Remove pie crusts from refrigerator and pour pot pie mixture into one pie crust.
Evenly spread pot pie mixture and then place the second pie crust on top to cover.
Cut slits in the second pie crust to allow steam to escape.
Place chicken pot pie on the oven set to 425° for 45 minutes.