When I was nursing my daughter, I made the transition to dairy free eating while doing so. I craved the taste of a good, southern, home-cooked meal, but couldn't find it anywhere. If you've ever had to do this or have gone this route, you know that nutritional yeast, although a great substitute in the moment, is nothing compared to the real deal.
I stumbled upon a recipe that I've adapted and changed over and over again over the past five years, and even now it's a family staple. Chances are, if I have ever signed up for your meal train, this is what I'm bringing. This recipe is easy, adaptable, and so tasty.
The best part about this is that the dairy can be swapped and it's still just as delicious. I have also doubled the recipe for our family, and put that extra batch of filling in the freezer to reheat for another night's dinner when we're in a pinch and need something fast! There's also no cream of anything soup in this recipe--it's all from scratch.
When it comes to your chicken, I've used a rotisserie chicken, started it in the crockpot the morning of, and have pan seared it. My absolute favorite way to cook the chicken for this recipe is to pan sear it and leave all of the drippings in the pan to make your filling...just trust me. You will definitely want to add this to your weekly menu!
How to make Homemade Chicken Pot Pie:
Tools you may need:
Ingredients:
Pie Crust (For this pot pie, I made my own, but pre-made crusts are dairy free)
3 chicken breasts or one rotisserie chicken
1/3 cup butter (or olive oil for dairy free) + 2 Tablespoons if you're pan searing chicken
1/3 cup AP flour
One chopped onion
Salt
Pepper
Onion Powder
Garlic Powder
2 cups of your milk of choice
1 cup of chicken broth
1 bag of frozen mixed vegetables
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Instructions:
1. In stainless steel pan, melt about 2 tablespoons of butter on medium heat, and place chicken in pan. Coat chicken with salt, pepper, garlic powder, and onion powder. I never measure this, just go with your heart on this one. Flip chicken and season opposite side. Once chicken is finished, remove from pan and shred, but leave drippings in pan.
2. Melt 1/3 cup butter in the pan. Once melted, add your chopped onion and cook until translucent. Whisk in your flour to make your roux. Stir until combined and slowly begin to add your milk and broth. Whisk the entire time and mixture will become thick like gravy.
3. After your mixture is thick and bubbly, add chicken back to pan, along with your mixed vegetables, and stir. Now for the fun part. I rarely measure my seasoning. During this part, taste your mixture and add seasoning as needed. I always add salt, pepper, garlic powder, and onion powder.
4. Bake at 400 for 35 minutes, let sit for 5 and serve!
This is one of my favorite recipes to make for our family and take to friends. If you make it, leave a comment below and let me know how you like it!
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