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Non Dairy Pot Pie Recipe

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Nondairy Chicken Pot Pie Recipe Happy Healthy Mama
Nondairy Chicken Pot Pie Recipe Happy Healthy Mama from happyhealthymama.com

Description

This non dairy pot pie recipe is a delicious and easy to make dish that is sure to please everyone. It is a great way to make a comforting meal without dairy, and it can be adapted to fit any dietary need. The pot pie is made with a creamy vegan sauce, the perfect combination of veggies and a delicious flaky crust. This recipe is perfect for a weeknight dinner or a special occasion. It is sure to be a hit with your family and friends.

Prep time

This recipe requires about 30 minutes of prep time. It is important to prepare the ingredients before beginning the recipe. Start by prepping the vegetables. Peel, chop, and dice the onion, celery, carrots, and potatoes. Set these aside. Next, preheat the oven to 375 degrees. Finally, prepare the vegan sauce by combining vegan butter, flour, and non-dairy milk.

Cook Time

This recipe takes about 45 minutes to cook. Begin by sautéing the onion, celery, carrots, and potatoes in a large skillet. Once the vegetables are soft, add the vegan sauce and simmer for 5 minutes. Then, pour the mixture into a 9-inch pie plate. Place the flaky crust on top of the mixture and bake in the preheated oven for 40 minutes. Once the pie is golden brown, it is ready to serve.

Ingredients

  • 1 onion, diced
  • 3 celery stalks, diced
  • 2 carrots, diced
  • 2 potatoes, diced
  • 1/4 cup vegan butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cup non-dairy milk
  • 1 store-bought flaky crust
  • Salt and pepper to taste

Instructions

Begin by prepping the vegetables. Peel, chop, and dice the onion, celery, carrots, and potatoes. Set aside. Preheat the oven to 375 degrees.

In a large skillet, sauté the onion, celery, carrots, and potatoes over medium-high heat until the vegetables are soft, about 5 minutes. Add salt and pepper to taste.

In a medium saucepan, melt the vegan butter. Whisk in the flour until combined. Gradually add the non-dairy milk, whisking continuously. Cook over medium heat until the sauce is thickened, about 5 minutes. Add the sauce to the vegetable mixture and stir to combine.

Pour the mixture into a 9-inch pie plate. Place the flaky crust on top of the mixture and bake in the preheated oven for 40 minutes, or until the top is golden brown. Let cool for 10 minutes before serving.

Equipment

  • Large skillet
  • Medium saucepan
  • 9-inch pie plate

Notes

This recipe can easily be adapted to fit any dietary need. Feel free to use any type of vegan butter and non-dairy milk. You can also use different vegetables such as mushrooms, bell peppers, or spinach. For a gluten-free version, use a gluten-free crust.

Nutrition: Per Serving

  • Calories: 230
  • Fat: 10g
  • Carbohydrates: 25g
  • Protein: 5g
  • Fiber: 3g

Recipe Tips

To make the pot pie extra flavorful, try adding herbs and spices like thyme, rosemary, garlic powder, or paprika. You can also add a pinch of nutmeg to the vegan sauce for a hint of sweetness. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. Enjoy!


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