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    You are in: Home / Recipes / Chicken Pot Pie Recipe
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    Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Culinary Inspiration's Note:

    This is an excellent gluten and dairy free dish that is easy to make and can be frozen and reheated.

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    Ingredients:

    Serves: 8

    Yield:

    8 inch ...

    Units: US | Metric

    Directions:

    1. 1
      For the filling in large pan over medium-high heat combine onions, carrots, mushrooms, celery, potatoes, peas, and olive oil. Cook until tender about 10 minutes.
    2. 2
      While Vegetable mixture is cooking combine cornstarch and 1 cup oat milk and stir until smooth. Add dijon and worcestershire sauce and stir until smooth.
    3. 3
      Add chopped chicken and chicken broth to vegetables and bring to boil.
    4. 4
      Add cornstarch mixture and simmer stirring occasionally for 5 minutes.
    5. 5
      For topping combine flour, 1 Teaspoon baking powder, 1/4 teaspoon salt and mix in 3/4 cup oatmilk, and 1/2 cup canola oil. Mix well adding flour as needed just until not sticky.
    6. 6
      Roll out topping to 1/4 thickness.
    7. 7
      Place filling into pie pan(s) and cover with topping.
    8. 8
      Cook 10-15 minutes until golden brown.
    9. 9
      Allow to cool at least 15 minutes before serving.
    10. 10
      Topping.

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    Ratings & Reviews:

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    Nutritional Facts for Chicken Pot Pie

    Serving Size: 1 (246 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 243.0
     
    Calories from Fat 102
    42%
    Total Fat 11.3 g
    17%
    Saturated Fat 1.4 g
    7%
    Cholesterol 26.2 mg
    8%
    Sodium 428.7 mg
    17%
    Total Carbohydrate 23.1 g
    7%
    Dietary Fiber 3.2 g
    12%
    Sugars 4.5 g
    18%
    Protein 12.6 g
    25%

    The following items or measurements are not included:

    oat milk

    gluten-free flour

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