Rebellyous Foods Chicken Pot Pie

August 11, 2021

Prep: 15 minutes
Cook: 45 minutes
Serves: 6

Ingredients

Olive Oil Pastry

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup olive oil
  • 1 ½ teaspoons apple cider vinegar
  • 2-5 Tablespoons cold water

Pot Pie Filling

  • 2 Tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, peeled and diced
  • 1 medium Idaho potato, peeled and diced
  • 16 Rebellyous Chicken Nuggets Diced
  • ¼ cup all-purpose flour
  • 1 cup vegetable stock
  • 1 cup unsweetened non-dairy milk
  • 1 teaspoon poultry seasoning
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • ½ cup frozen green peas
  • 2 Tablespoons fresh or 2 teaspoons dried parsley, roughly chopped

Directions

  1. Begin by preparing the pastry dough. In a large bowl, whisk together the flour and salt. Add the oil and vinegar at the same time and stir with a wide spatula until the dough begins to come together. Drizzle in just about a teaspoon of water at a time, until you have a stiff, cohesive dough. Be careful not to go overboard with the liquid, as it should still be thick enough to roll out.
  2. Divide the dough into two equal rounds and wrap one in plastic wrap. Let chill in the fridge; this will be the top crust. Meanwhile, turn your attention to the remainder, which will form the bottom.
  3. On a lightly floured surface, use a rolling pin to roll the dough out to an even round about 1/8-inch thick. Gently transfer the dough to a 9-inch round pie pan and trim the excess around the edges. Chill until ready to use.
  4. For the filling, place the olive oil in a medium saucepan over medium heat. Add the carrot and celery and sauté until tender; about 5 minutes. Add the potato and diced nuggets, stir to incorporate, and cook for another 5 – 6 minutes, until the chicken is crisp and golden on the outside.
  5. Sprinkle the flour all over and stir to evenly coat the ingredients. Once incorporated, slowly add the vegetable stock and non-dairy milk while stirring gently. Incorporate the poultry seasoning, pepper, and salt.
  6. Bring the mixture up to a gentle simmer and cook for another two minutes. Once the liquid has thickened, add the frozen peas in; no need to thaw. Turn off the heat and allow the warmth of the filling cook them through. Add the parsley and stir gently. Let cool for at least 20 minutes.
  7. Preheat your oven to 350 degrees.
  8. Retrieve the prepared pie crust from the fridge, as well as the second half of the dough. Roll out the top crust in the same way as the first.
  9. Spread cooled filling evenly into pie shell, mounding it towards the center. Carefully move the second round of dough on top, folding over and crimping the edges. Use a very sharp knife to cut vents in the top.
  10. Bake for 35 – 40 minutes, until the crust is golden brown. Let rest for at least 15 minutes before slicing and serving.

Notes

Notes: Wrap leftovers tightly with plastic wrap and store in the fridge for up to 5 days. To reheat, warm in a 350-degree preheated oven for about 10 – 15 minutes.


 
 

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