Since so much of the country is dealing with snow, it seemed appropriate to kick off this year’s Lent series with some cold-weather comfort food. These pot pies are warm and hearty – even meat lovers won’t miss the meat here!
With hearty veggies, a creamy sauce, and a flaky crust, this falls into you’d-never-guess-it’s-vegan territory. But it is, and it’s good.
January. The month when I’m torn between all the comfort food and trying to eat health. (Because, New Year’s resolutions and all that.) This dish is pretty much the ultimate compromise. And right now I’m all about compromise.
I, like 90% of the population, dream big on New Year’s. I’m going to eat better! I’m going to exercise every day! I’m going to be organized! And wash the curtains regularly! And floss! And sleep more! And then mid-January rolls around and I’m like, resolutions? What resolutions?!
This year I’m trying to be more gently with myself. I’ve washed the curtains once, and I’ll put it out of my mind until the summer. I’m definitely not exercising every day, but I am wearing my fitbit to try to be more aware of how much I’m moving (or not). And I’m trying to plan some more healthy meals so when something less than great sneaks on to the menu, I’m not sweating it.
This tastes just like your traditional pot pie, but the secret ingredient is almond milk! The almond milk makes the filling rich and creamy for only a fraction of the calories. It also uses only a top crust, but you won’t miss the usually-soggy bottom crust here. And using a dairy-free pie crust will make the whole thing dairy free! Such a win.
And if you’re looking for more comfort food, I’m linking up with some other bloggers today to bring you some great options.
Enjoy these great #ComfortFood ideas from #FestiveFoodies!
Lighter Chicken Pot Pie (adapted from Well Plated) Serves 4
1 Tbsp. olive oil
1 cup diced carrots
1/2 cup diced celery
1 1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup flour
2 cups unsweetened almond milk
2 cups cooked, chopped chicken or turkey breast
1/2 cup frozen peas
1/2 cup frozen pearl onions
1 Tbsp. chopped fresh thyme
1 prepared pie crust
1 egg, lightly beaten, with 1 Tbsp. water for egg wash
Preheat the oven to 425 degrees. Spray a 9″ pie dish with nonstick spray.
In a large Dutch oven, heat oil over medium high heat. Add carrots, celery, garlic powder, salt, and pepper. Cook 3-4 minutes, until carrots begin to soften.
Sprinkle the flour over and stir in, cook an additional 2 minutes. Slowly whisk in the almond milk, scraping up any browned bits from the pan. Bring to a boil and cook 3-5 minutes, until it thickens. Stir in the chicken, peas, onions, and thyme. Spoon the mixture into the pie dish.
Roll the pie dough out so it will cover your dish. Brush the edges of the dish with egg wash, then lay the pie crust over. Gently press the dough into the sides of the dish so it sticks and trim as needed. Cut Egg wash the top of the pie crust. 3-4 slits in the top to vent.
Bake about 25 minutes, until golden and bubbly. Let rest a few minutes before serving.