Chicken Pot Pie

Everyone’s favorite comfort food, chicken pot pie, can be made without dairy when you use unsweetened almond milk instead of milk or cream. All the classic ingredients like mushrooms, carrots, and celery are combined with chicken for a rich and flavorful filling inside a double pie crust. The pie is ready in about 1 hour and will have your house smelling of home cooking.

Blue Diamond
60 mins
Serves: 4 Save

Ingredients (15)

  • 1 tablespoon extra-virgin olive oil
  • 10 ounces cremini (baby bella) mushrooms
  • 1 cup diced carrots (about 3 medium)
  • 1/2 cup diced celery (about 1 large stalk)
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 cups Almond Breeze Almondmilk Original Unsweetened
  • 2 cups cooked and shredded boneless skinless chicken breasts (about 8 ounces or 2 small breasts)
  • 1/2 cup frozen peas
  • 1/2 cup frozen pearl onions
  • 1 tablespoon chopped fresh thyme
  • 1 prepared pie crust
  • 1 egg lightly beaten with 1 tablespoon water to create an egg wash

Directions

Learn how to make this recipe at Blue Diamond

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