Does everyone love chicken pot pie? Everyone I know does. The combination of chicken and vegetables in a warm creamy sauce all tucked under a pie crust is just too good to resist. The traditional sauce of a chicken pot pie is a roux, and usually is made from butter and cream. Margarine and soy milk are substituted here, with excellent results. The crust used here is a cobbler crust, and substitutes soy yogurt for dairy buttermilk. This dish will warm you from the inside out. Enjoy!
Chicken Pot Pie
Filling: 2 pounds cooked, diced chicken (I use breast, but any parts are great)
4 carrots peeled and diced
2 zucchini, diced
5 tablespoons margarine
2 small onions
5 tablespoons unbleached all-purpose flour
1 cup canned chicken broth
1 cup soy milk
1/4 cup Cognac or dry white wine
1 tablespoon tarragon
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Preheat oven to 350 degrees F. Blanch the carrots in boiling salted water for 3 minutes. Add the zucchini and cook 1 more minute. Drain and run under cold water. Set aside.
Melt the margarine in a large saucepan over medium heat and add the onions. Cook until translucent. Add the flour; cook, stirring constantly for about 2 minutes, and do not let the flour brown.
Add the broth and cook, stirring constantly, until thickened. Stir in the soy milk and Cognac. Cook over low heat until thick (about 3 minutes).
Stir in the tarragon, salt, and pepper, and simmer for a minute. Add the chicken and vegetables, mix gently into the cream sauce, and remove from heat. Pour the chicken/vegetable filling into a deep 2-quart casserole dish.
Crust: 1 1/2 cups unbleached all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons canola oil
6 ounces plain soy yogurt
In a large bowl, mix together the flour, sugar, baking powder, and salt. In a smaller bowl, mix together the oil and yogurt. Fold the oil mixture into the dry ingredients with a fork. Using your hands, working the dough as little as possible, form it into a ball. Turn the dough onto a clean surface. Cut the dough in half, place on half on top of the other, and press down. Repeat 2 to 3 times.
With pressure from your hands, flatten the dough into a circle to fit your casserole dish and place it over the filling. Place the dish on a baking sheet and bake on the middle rack until the crust is golden, about 30 minutes. Serve immediately. Makes 6 portions.
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