Chicken and Mushroom Pot Pie

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chicken and mushroom pot pie

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.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ServingsServings

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

Preparation

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.