I love pot pie, but it can be unhealthy. Using only a top crust is a big help and since I need to keep the creaminess pareve, I use soy milk instead of cream.
Chicken and Mushroom Pot Pie
Servings
4 Servings
Ingredients
- 1 potato diced
- 1 sweet potato peeled and diced
- 2 teaspoons oil
- 2 portabello mushrooms diced
- 1 teaspoon fresh thyme
- Salt and pepper to taste
- 1 tablespoon oil
- 2 shallots finely diced
- 3 tablespoons flour
- 11/4 cup soymilk
- 1 cup peas
- 2 skinless boneless, roasted or grilled chicken breast, diced
- 1/2 lb. puff pastry defrosted and rolled out
Instructions
1 Preheat the oven to 400ºF.
- 2 Bring a medium pot of lightly salted water to a boil. Add diced potatoes and sweet potatoes. Boil for 5 minutes and then drain and put in a large bowl.3 In a large frying pan heat 2 teaspoons oil, add mushrooms, thyme, slat and pepper and cook for 8 to 10 minutes. Add 1 tablespoon oil add shallots and cook about 5 minutes. Add 3 tablespoons flour ans cook stirring for 2 minutes. Gradually whisk in 11/4 cup soy milk.4 Reduce the heat to medium low and cook for 1 more minutes. Add salt and pepper to taste and pour over poratoes. Mix in chicken and peas and pour all into deep pie plate.5 Cover with 1 sheet of puff pastry. Brush with egg wash and bake for 45 mintues or until brown.
- I love pot pie, but it can be unhealthy. Using only a top crust is a big help and since I need to keep the creaminess pareve, I use soy milk instead of cream.
i love the idea of putting in sweet potatoes instead of carrots