Canadian Chicken Pot Pie (Dairy-Free & Egg-Free)

Ingredients

• 2 Dairy-free pie crust
• about 910 g Chicken breast
• 2 tablespoons Olive oil
• 1 Onion
• 2 Carrots
• 2 stalks Celery
• 1 cup Frozen peas
• 3 cups Vegetable broth
• 1 cup Dairy-free milk
• 3 tablespoons Cornstarch
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Place the about 910 g of chicken breast in a medium pot, cover with water, and bring to a boil over high heat. Reduce heat to medium-low and simmer for 15-20 minutes, or until the internal temperature reaches 74°C when measured with a meat thermometer.
2. 2Carefully remove the cooked chicken breast from the pot and place it on a cutting board to cool for 10 minutes. Once cool enough to handle, use two forks to shred the chicken breast into bite-sized pieces.
3. 3While the chicken cools, finely dice the 1 onion, 2 carrots, and 2 stalks of celery into 0.635 cm pieces. In a large (25.4-30.48 cm) skillet, heat the 2 tablespoons of olive oil over medium heat. Add the diced 1 onion, 2 carrots, and 2 stalks of celery to the skillet and cook, stirring occasionally, for 5-7 minutes, until the vegetables are softened.
4. 4Add the 1 cup of frozen peas to the skillet with the softened vegetables and cook for 1 minute, stirring constantly. Pour in the 3 cups of vegetable broth and bring the mixture to a gentle simmer over medium-high heat.
5. 5In a small bowl, whisk together the 1 cup of dairy-free milk and 3 tablespoons of cornstarch until no lumps remain, creating a smooth slurry. Pour this slurry into the simmering vegetable mixture in the skillet. Cook, stirring constantly, for 2-3 minutes, until the sauce visibly thickens.
6. 6Stir the shredded about 910 g of chicken breast, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper into the thickened sauce in the skillet. Mix well to combine all ingredients evenly.
7. 7Carefully unroll one of the 2 dairy-free pie crusts and gently press it into a 22.86 cm pie dish. Pour the entire chicken and vegetable mixture evenly into the crust-lined pie dish. Place the second dairy-free pie crust over the filling, aligning the edges, then crimp the edges together firmly to seal and cut 3-4 slits in the top crust to vent steam.
8. 8Place the assembled pie on a baking sheet and bake in the preheated oven at 190°C for 40-45 minutes. The pie is done when the top crust is golden brown and the filling is bubbling gently.

Substitutions

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