Wednesday, November 27, 2013

Super Easy Chicken Pot Pie - egg and dairy free

This recipe I improvised one cold Fall day. 
I wanted something easy, something in one dish, and something that the whole family - including my son with dairy and egg allergies - could eat. 
We didn't have a lot of groceries, but my standard frozen chicken breasts, frozen veggies, and four meant I could make this happen.

It turned out well and all my kids liked it - good, warm comfort food on a cold autumn night.
I hope you like it, too! 

2-3 boneless, skinless chicken breasts
1 Tbsp oil
2 12oz bags of frozen mixed veggies
salt and pepper
3 Tbsp flour
1 tsp parsley
1/2 tsp onion powder

Heat oil in a large pan.
Cut chicken breasts into 1 inch cubes. Season well with salt and pepper and add to pan.
Once the chicken is cooked add the frozen veggies.
Sprinkle flour, parsley, and onion powder on top and then mix to coat the veggies and chicken.
As the veggies heat you may need to add water or more flour to adjust the gravy coating to your preference - more flour for a thicker gravy, more water for a thinner one.
Season with salt and pepper as needed, according to preference.

While this cooks preheat oven to 400 and make pie crust.

Pie Crust
1 C + 2 Tbsp flour
1/2 tsp salt
1/3 C vegetable oil
2-3 Tbsp cold water

Mix flour, salt, and oil.
Add water until it forms a ball - it's better to add too much water than too little.
Roll out between two pieces of wax paper or cling wrap.

Makes one crust

Pour chicken and veggies in a greased deep dish pie pan. I used a 1.5 quart Corningware dish. Cover with the pie crust, making slits on the top to vent.

Bake for 20 minutes or until the crust is a nice golden brown.