Description
Discover how to make a delicious Healthy Chicken Pot Pie with a light and flaky crust. This easy recipe will satisfy your cravings and impress your guests!
Ingredients
- For the crust:
- 1 cup (240 ml) all-purpose flour
- 1/4 teaspoon (1 ml) salt
- 1/3 cup (80 ml) COLD vegetable shortening
- 1 egg yolk
- 2-3 tablespoons (30-45 ml) unsweetened almond milk
- For the filling:
- 1 tablespoon (15 ml) vegetable shortening, divided
- 1 pound (450 g) boneless skinless beef, cut into cubes
- 1 cup (240 ml) unsweetened almond milk
- 1 1/3 cups (320 ml) low sodium beef broth
- 1 3/4 cups (420 ml) diced sweet potatoes
- 2 large carrots, sliced
- 1/2 white onion, chopped
- 1/3 cup (40 g) all-purpose flour
- 1/2 cup (120 ml) low sodium beef broth
- 1 cup (150 g) frozen peas
- 3/4 teaspoon (4 ml) salt, plus more to taste
- Freshly ground black pepper
- 1-2 tablespoons (15-30 ml) fresh thyme
- 1 egg, for egg wash
Instructions
- To make the crust, combine the flour and salt in a mixing bowl and stir well. Cut the cold vegetable shortening into small pieces and add it to the flour mixture. Use a pastry cutter to blend until the mixture resembles small peas. Incorporate the egg yolk and a couple of tablespoons of almond milk, stirring with a large fork. Gradually add more almond milk, a tablespoon at a time, until the dough holds together and is soft. It should be smooth but not overly sticky or dry; typically, 3 tablespoons of milk is sufficient.
- For a food processor method, combine the flour and salt with the regular blade attached, then add the diced cold shortening. Pulse briefly to mix until small lumps form. Add the egg yolk and 2-3 tablespoons of almond milk and pulse until the dough is crumbly. Avoid processing into a single dough ball. Turn out onto a floured surface, shape into a disk, wrap in plastic, and refrigerate until needed. The dough can be prepared in advance and kept in the fridge for a week or frozen for up to 3 months.
- In a large pot, heat 1/2 tablespoon of vegetable shortening and add the beef cubes. Season with salt and pepper, cooking until the beef is browned and no longer pink, about 5 minutes. Transfer the beef to a bowl or plate and set aside.
- Add the almond milk and beef broth to the pot, bringing them to a boil. Add the sweet potatoes and carrots and let them boil for 3-4 minutes to release the starch. Drain the vegetables over a bowl, keeping the liquid. Set the vegetables aside.
- In the same pot, melt the remaining 1/2 tablespoon of vegetable shortening and sauté the onions for 3-4 minutes until they become translucent.
- Whisk in 1/3 cup of flour and 1/2 cup of the beef broth, ensuring the mixture is smooth and free of lumps. Stir in the reserved cooking liquid along with the sweet potatoes, carrots, beef, peas, thyme, salt, and pepper.
- Let the mixture simmer over medium-low heat for 5 minutes until it thickens, and adjust the seasoning if needed. Remove from heat.
- Preheat your oven to 375 degrees F.
- Spray a deep skillet or large pie dish with nonstick spray and pour in the pot pie filling.
- On a floured surface, roll out the dough to cover the dish. Place it over the filling, pressing and sealing the edges. Cut a few slits or poke holes with a fork for steam to escape. Whisk the egg and brush it over the crust.
- Bake for 45-55 minutes until the crust is golden and the filling is bubbling. Sprinkle the top with sea salt and more fresh thyme. Enjoy!
Notes
- Ensure a flaky crust by using chilled vegetable shortening and avoiding overmixing the dough.
- For a richer flavor, swap vegetable shortening with butter in the crust.
- Enhance the umami flavor by adding a touch of Worcestershire sauce or soy sauce to the filling.
